Baking wood in a convection oven
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- Опубліковано 25 тра 2018
- More projects here: / thesnekkershow
It's time for more fun with thermally-modified wood. If you're unfamiliar with the purpose or process, skip to the end of this video and click on the Thermally Modified Wood playlist link to see earlier videos.
The oven is Samsung Model# NE59J7630SS, which I got at Lowes for around $600 during the annual Labor Day sales.
Apologies for the periodic choppiness in the videos; my phone camera has been acting up lately.
I can imagine the wife saying "You could have at least cleaned the oven BEFORE you made this video"!! ;)
Great video, I've waiting for a long time for someone like you ! 👍👍👍
Hey man......What I do to minimize the scorching is drape aluminum foil from one side of the oven to the other, both on top and above the bottom heating elements......using aluminum adhesive tape to attach it......it prevents nearly ALL scorching and also assures the wood is evenly dried.....but you pretty much fixed this problem buying t convection oven.....thnx for the informative videos!!
So; to reward your wife of her generosity in letting you use the oven in your house, you bought her a new oven
Pretty fair and smart I’d say 😂😂
As long as the Temp is set above boiling the wood will dry.
Rule of Thumb with convection ovens- Lower the temperature by 50 degrees when baking as well as 5 minutes per hour of bake time. Reason being that the "air cushion" surrounding the object being baked is removed by the wind in the oven so the heat penetrates the object much faster, whether it is a cake or piece of wood. This will help reduce discoloring the wood.
As the wood cools it will acclimate to the surrounding humidity level and absorb moisture which will affect vacuum resin treatment of wood, which you want absolutely dry.
I'm going to try this out. If this really works, you just saved my sweet behind!
I can't believe I pressed like for a video titled how to bake wood in a conventional oven
I tried this today with some ash that has been air drying for several years. I used the same temperatures and duration as in the video, using my convection oven. I tried hand planing the ash once it cooled. It became rather crumbly. Not much change visibly, but edge jointing it would no longer produce a shaving - more like powder.
I was curious so I came out to the garage and still had one of the darkest pieces from this video, from the back of the oven. I was able to get a very thin plane shaving, with just a little crumbling in a few places. The wood has a very low moisture content fresh out of the oven, but might behave differently after a week or two at room humidity levels. The pros add steam while baking to keep it from getting to dry, but I haven't found a good way to regulate that in a home oven.
@@TheSnekkerShow wouldn't a small container of water in the oven be enough to add some moisture to it,
@@dekriecastle-cook327 The challenge is circulating the steam evenly throughout a stack of wood before it gets sucked out of the oven, so it doesn't over-steam just the nearest boards. It would be easier with a sealed box.
Itls like making a pie!! You have to rotate it.
I have to try this! 😊👍 Have you tried baking reclaimed wood? And do you know if it would kill any wood boring bugs and eggs that might be in there?
As long as there was never any finish on the wood, like paint, oil, waterproofing sealer, wax, or even pesticides, it might be okay, otherwise it could release toxic fumes. It's risky, and I probably wouldn't do it indoors. 140 degrees or higher should be enough to kill any bugs as long as you leave it in long enough to heat to the center.
Considering the risk, I won't be doing it with the reclaimed wood, since I don't know where it came from. Thank you so much for getting back to me 😊👍
I would be especially cautious if it's wooden pallet. If the pallet is marked with anything other than HT like MB or anything else, don't bake it..
I wonder if submerging the wood in sand will make the heat disperse more evenly. Maybe it will also keep oxygen away from the wood and give better results. Higher temperature bakes might also be a possibility, though consistent thickness of sand might be a necessity.
It could have that effect, but the sand would get embedded in the wood and ruin saw blades and planer knives. Lately I've just been leaving a little more space between the wood and the heating element.
@@TheSnekkerShow That's a good point. That was a stupid idea.
@@somepunkinthecomments471 Sometimes you have to go through the bad ones to get to the brilliant ones.
@@TheSnekkerShow maybe put the wood in a Pyrex container, and modify the top to have a valve that can hook up to an argon tank. Seems like a diy solution that could work, but it would be limited to small sizes. I suppose one could make a long steel tube with similar features. Adding a valve to release overpressure might be a good idea.
Maybe boiling the wood at high temperatures could have an effect on color, and one could then stove dry it to achieve the same results as torrified wood, albeit with two steps. A constant supply of water would be necessary, but I suppose it could be done.
I know that it is common to use wood in a grill or smoker but are you aware of any concerns of using any particular woods in the same oven that you use to prepare your food in? Also is there any smoke or bad smell coming off of it when you are baking these?
It should smoke a little when it's working, so a range fan that vents to the outside is recommended. The Ash I was using in this video actually smelled like bread at 250F. It won't cause any toxicity in your oven any more than grill smoking would.
As for specific woods, The Wood Database has a toxicity chart that should help. www.wood-database.com/wood-articles/wood-allergies-and-toxicity/
Oof you bought a Samsung. It works great sure... until the latch stops working and the door opens when your trying to cook something. Great video keep up the good work!
And the glass top is bowed in the middle, and the oven temperature recently started spiking...
@@TheSnekkerShow 🤦
Dude have you ever checked moisture content before and after putting in oven ? Just curious 😁👍
Not recently, but I always let it sit on the garage for several weeks are after drying so it can return to room moisture levels.
would this kill all the bugs and eggs inside the wood? even deep in a 2 inch slabs core 7 inch wide? please advise many thanks . I heard 65 celcius kills the bugs after a hour or two and kills eggs also. Thanks
It depends on the bug, and I'm not an expert, but I usually bake at the lowest setting (175°F/80°C) for an hour or two, depending on the thickness and how concerned I am about bugs.
Was the wood already dried before you baked it?
Yes
What about foil on the bottom? So it shields the bottom from direct heat? Great video
That would probably work, as long as the air can still circulate.
Will you be able to confirm if the woods shrunk ? I'm planning to buy a DIY guitar kit and try to roast its neck .
Some species will shrink more than others. I have a couple other videos in my channel where I overbake 12 different types of wood and compare the effects on each.
@@TheSnekkerShow oh. How bout With maple? Am a newbie. I gotta check that vid out. Thanks mate.
What about the moisture content of the wood?
I didn't measure it, but it would be very low. You can counter by putting some water in a metal container in the oven. I normally wait several weeks before using it so the moisture content can stabilize.
my wife just heard that... thanx
Ha! I should probably put a disclaimer at the beginning.
Try fan forced mode Oman oven
Have you tried this on wet wood to see the results? I'm trying to get some ideas on how to dry wood faster.
Unfortunately, the best thing for that is time. The oven would dry the outside first, which would cause it to shrink and crack around the wetter inside. I've heard of people using the microwave oven, but too much too fast and the wood could explode from steam pressure. I've used the microwave for smaller things like spoons.
@@TheSnekkerShow Very good info thanks
@@TheSnekkerShow One more question though, how does wet wood react to the shou-sugi-ban treatment?
@@WildernessCall That's a good question. I've only done that with dry lumber, but as a general rule, any time you accelerate heating or drying you'll get some cracking and wood movement.
Liar that oven was so you could roast me a neck
Did you notice any warping of the wood from the heat?
It depends on wood characteristics such as type, grain direction, and moisture content. Sometimes I'll get a lot of warping, and sometimes very little. It's also good to raise the temperature gradually over an hour or more to help with uniform heating. I've also used small bar clamps with the plastic pads removed to hold a stack together.
What temp did u do. Should have been 200 degrees
I'm guessing that you're talking Celsius. I don't remember without re-watching this video, but I normally use between 300 and 400 Fahrenheit, depending on wood type, and what I'm trying to achieve.
I'd like to see this experiment with a moister meter. I'm thinking about cooking wood with the goal of killing bugs without having to use a kiln or chemicals
At high temperatures it gets low, like around 7%. You want to give the wood a couple weeks to reacclimate to ambient humidity after baking. For killing bugs, use the lowest temperature setting, which is usually around 175F. I usually bake for 30 minutes and leave the wood in there until it cools down. No more bugs.
@@TheSnekkerShow thanks!
I think that you're trying get to dry the wood way too fast. You are basically roasting the wood, when you want to just dry it. Drying is done at a lower temperature over longer time.
It was already dried. I was modifying its color and properties.
275 and 375 degrees seem like too high of temperatures for just drying wood! You must be trying to do something else. No wonder they are burning.