Chef, I agree with Don, you need more than 2" of reflex. Like he said, I would try to get 3-4" of reflex. Per Marc St Louis, it is good to heat treat once you have the stave floor tillered. I would leave the tips wide until you heat treat. I also like to leave the last 5" or 6" stiff so I don't heat treat that part of the limb either. I also coat the edges of the limbs to be heat treated with Crisco to keep them from scorching. I'm also careful to angle the heat gun towards the center of the limb so that the heat is not wrapping under the limb and scorching the back.
Take your time and watch very, very carefully for the color change in the wood. You want toasted.....NOT BURNT. Black is not good. Hope this helps and good luck.