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Sterilizing wood in home oven

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Forum topic by Ocelot posted 08-08-2017 01:17 AM 1287 views 1 time favorited 27 replies Add to Favorites Watch
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Ocelot

2076 posts in 2785 days


08-08-2017 01:17 AM

I’m sure I’ve read on LJ before but I can’t find it.
What temperature should I use to dry wood in the oven.? Mainly I want to be sure the bugs are killed.


27 replies so far

View Loren's profile

Loren

10477 posts in 3795 days


#1 posted 08-08-2017 01:31 AM

“It has been demonstrated (Houseman 2007) that all developmental stages of wood boring beetles are killed if a temperature of at least 120°F is maintained for over 30 minutes.”

source: https://www.thermapure.com/pest-services/wood-boring-beetles/

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bondogaposis

4993 posts in 2498 days


#2 posted 08-08-2017 02:11 AM

All life ceases when internal cell temperature reaches 140°F, with only very few exceptions, like microbes that live in hot springs.

-- Bondo Gaposis

View bbasiaga's profile

bbasiaga

1240 posts in 2142 days


#3 posted 08-08-2017 02:21 AM

160 for about 1min, arguable 30s gets most non-thermophyllic microbes. 140 is the top end of the prime growth range (40-140) for microbes. So I would go hotter. Bugs (complex organisms) are probably done well below that because the proteins that drive their cells will denature and stop working. Loren’s reference is probably a good go by.

Brian

-- Part of engineering is to know when to put your calculator down and pick up your tools.

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Ocelot

2076 posts in 2785 days


#4 posted 08-08-2017 02:42 AM

Thanks!

View sawdustdad's profile

sawdustdad

364 posts in 1032 days


#5 posted 08-08-2017 02:44 AM

Low and slow heat for the most tender meat. Are you using a dry rub?

-- Murphy's Carpentry Corollary #3: Half of all boards cut to a specific length will be too short.

View Mark Wilson's profile

Mark Wilson

2255 posts in 1210 days


#6 posted 08-08-2017 02:51 AM

Don’t most people dry wood in the microwave? If that’s the case, death should be instant and painless, I should think.

-- Mark

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Andre

2065 posts in 1953 days


#7 posted 08-08-2017 02:54 AM

Probably don’t have to say it, but that should be the internal temp. Wood is a very good insulator so depending on the thickness?

-- Lifting one end of the plank.

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Ocelot

2076 posts in 2785 days


#8 posted 08-08-2017 03:32 AM

Yes. I don’t want to drill hole for thermometer, so maybe I’ll leave it overnight. The pieces are about 1.5 inch square and 11 inches long.

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Ocelot

2076 posts in 2785 days


#9 posted 08-08-2017 03:37 AM



Is 150 too much?

- Ocelot


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Redoak49

3530 posts in 2136 days


#10 posted 08-08-2017 11:09 AM

If I put wood in my wife’s oven, the bugs would not be the only thing hurting.

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Ocelot

2076 posts in 2785 days


#11 posted 08-08-2017 11:33 AM

I have an excellent wife!
Of course, I could claim that it’s my oven, because I had it before we married… But then again I did stand in church and, among other things, declared “with all my earthly possessions,I thee endow.” anyway… She said it’s ok… Even if it has bugs in it.

View eviglotti's profile

eviglotti

5 posts in 118 days


#12 posted 06-25-2018 06:06 AM

Hello,

I’m new to this forum, but found this discussion to be exactly the line of questions I have…Rather than use a home oven, I figured I would use my outdoor BBQ grill since I have 5 burners, so I can turn 3 on and 2 off to use indirect heat to get a temp that is 350 and below so for small items I could create whatever temperature I want without direct flame on wood.

Has anyone found any rough rule of thumb for what temp and for how long based on xyz thickness? Or is the best way to drill a tiny hole and put a meat thermometer in there to to judge if it has maintained 140 for over 30 min?

Thanks!

View John Smith's profile

John Smith

1375 posts in 310 days


#13 posted 06-25-2018 11:39 AM

.

-- I started out with nothing in life ~ and still have most of it left.

View Lazyman's profile

Lazyman

2527 posts in 1534 days


#14 posted 06-25-2018 12:03 PM



Hello,

I m new to this forum, but found this discussion to be exactly the line of questions I have…Rather than use a home oven, I figured I would use my outdoor BBQ grill since I have 5 burners, so I can turn 3 on and 2 off to use indirect heat to get a temp that is 350 and below so for small items I could create whatever temperature I want without direct flame on wood.

Has anyone found any rough rule of thumb for what temp and for how long based on xyz thickness? Or is the best way to drill a tiny hole and put a meat thermometer in there to to judge if it has maintained 140 for over 30 min?

Thanks!

- eviglotti


I bought a cheap microwave for my shop at a garage sale that I use for drying turning blanks. If your goal is to kill bugs, depending upon how big your chunk of wood is, 30-60 seconds at 50% power should kill them.

-- Nathan, TX -- Hire the lazy man. He may not do as much work but that's because he will find a better way.

View eviglotti's profile

eviglotti

5 posts in 118 days


#15 posted 06-25-2018 02:03 PM

Interesting, I have seen the microwave option mentioned by many. Has anyone actually tested this with wood where they knew there was live bugs in it and then afterwards you could see they were dead? I am also sometimes cutting my own veneers that are a bit thicker than normal at about 1.5mm. I’d imagine this wouldn’t take that long in the microwave, especially since even with 30 seconds I would bet they would warp and may get damaged?

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