Toasting oak

[dwhill40]

Greetings,

I have a stack of 3/8 inch white oak boards air drying for a year now. I cut a 18 inch dia. white oak and had a neighbor with a band saw cut up the trunk for me.

Can someone share with me how I would go about getting a proper toast on a few small planks. I plan on letting the boards dry a while yet but I'm interested in testing as soon as feasible. I'm assuming an oven will work?

 

[JohnT]

What size are the planks? Are they small enough to fit in your oven?

If so, you could try baking them at, say, 450 degrees until they have color.

 

[sour_grapes]

Here is a poorly designed chart (http://forum.northernbrewer.com/viewtopic.php?f=29&t=104116):

The unnecessary 3rd dimension makes it difficult to ascertain the actual temperature, but it gives you an idea.

 

[Elmer]

Here is a poorly designed chart (http://forum.northernbrewer.com/viewtopic.php?f=29&t=104116):

The unnecessary 3rd dimension makes it difficult to ascertain the actual temperature, but it gives you an idea.

Great info.
I have always been curious of this.
I have also been super tempted to pry open my barrel and set it on fire with my blow torch for a better toast.

or steal a chunk out of the oak tree out back and Toast

 

[dwhill40]

Ahh yes, thank you for the chart SG. This one is going into the vault. Elmer - I think the official regulations for wine oak is 3 years air drying but why I do not know. Guess I'll cut up a few stave sized planks that fit in an oven at 450 and bake until golden brown...and go from there.