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Pizza to Bread to Meat - Forno Bravo Forum: The Wood-Fired Oven Community



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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Pizza to Bread to Meat

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  • Pizza to Bread to Meat

    Getting to know my new strada and I wanted to go from making pizza to baking bread to leaving a pork butt in the oven over night from one firing of the oven. The issue is they have to be done in that order but it is recommended that the coals be removed for bread baking but they should be in for the slow roasting of the meat. I just left the coals in for the bread rather than take them out and put them back in. The bread was charred but edible. I was thinking in the future I could just put in one loaf and at time (rather than two) and keep the dough as far from the coals as possible and it might be okay. Thought I would check in and see if there are any other ideas on to work this out.

  • #2
    Re: Pizza to Bread to Meat

    I don't think leaving the coals in is a good idea...uneven temps from the coals and possibly a smoky taste.... Remove the coals, put them out, and relight them for your roast if you choose. I smoke/cook the rubbed Butt on the gril/smoker over hickory and oak till I get a internal of 160, then wrap in foil, and put in a 200- 225 or so oven till internal is 190...low and slow...no need for coals as the Butt already has the flavor and it won't be dry because its wrapped. When I bake bread , it all goes in at the same time, 5-8 boules, helps to keep moisture in the oven, plus I mist a few times as well.
    " Life is art, live a masterpiece"