This took 2.5 to 3 hours because I left it at the lower temps for a little longer this time while I was outside working.
Wife is wanting a new oven anyway so no worries here as long as I exhaust the fumes outside. Wood definitely gets way hotter than most kiln so theres no way bugs could survive this process.
Thinking about try a twice turned bowl next, but don’t want to risk anything nice. Too much work goes into a hollow form to risk on of those.
One characteristic of roasted wood is it becomes rather brittle.
So you don't think it would turn well?
The darker the wood then more brittle the wood, but keeping the temps at or below 380 degrees should be OK for turning wood. Luthiers often keep the max temp well below 380 degrees and sometimes even below 300 degrees.
How bad is the smell when doing this? Drive you outta the house....or just noticeable and different?
I think it could be problematic. As Karl referenced luthier work, any neck I've seen sold roasted, it is warranteed without a finish. That shows the physical wood composition change that takes place during the process. Any non roasted neck requires a manufacturer finish process as well for warranty. They also go to the extent to advise when drilling the neck (if not predrilled) to use oversized bits to counter screw stress cracking.
At lower temps below 300 degrees it might smell like you’re baking cookies depending on the wood.How bad is the smell when doing this? Drive you outta the house....or just noticeable and different?
What if I stuck a batch of chocolate chip cookies in too???
