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Some things are best left for the Weber - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Some things are best left for the Weber

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  • Some things are best left for the Weber

    Having been excited with cooking a variety of things in my new wfo I'm slowing beginning to realize that certain things are better done with more efficiency in my old trusted Weber 22" charcoal kettle.
    Take chicken hot wings for example. I've done several batches of them in the wfo so far and find I spend far less time doing them on the Weber instead with slightly better results. For one thing, they are so much easier to turn and baste individually. Maneuvering and rearranging trays and pans in the wfo can get a bit frustrating at times too. Instead of wishing I had a larger oven I've set up pans and trays in two tiers using bricks to maximize space.
    Ribs and steaks so far have been fantastic in the wfo.

    Next time when I do pizzas and hot wings I'll be sure to fire up the Weber along side the wfo...
    George

    My 34" WFO build

    Weber 22-OTG / Ugly Drum Smoker / 34" WFO

  • #2
    Re: Some things are best left for the Weber

    That is why I built the grill next to the oven. I did Fajitas last night, 5 minutes on the grill then 3 hours in the oven.

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