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I love my oven! - 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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I love my oven!

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  • I love my oven!

    I'm just singing the praises of a WFO: No question here.

    Two days ago I had the oven fired up for bread but I screwed up the dough and it was a loss. But the oven was fired up & ready. So, with some coals still in it I closed it up and just let the heat stay in there and walked away to lament my dough. The next morning my wife built a small re-heat fire and put in a pork roast that needed to cook for three hours at a low (300°) temp. But, schedules, children and a hectic day worked toward thwarting her so she put on the door and walked away. 9 hours after placing that meat in the oven she got home and took it out, a tad worried that we now had two bouts of waste in two days. But after the meat came out, not at all the worse for wear by the looks of it, and allowed to set a bit, we pulled off a piece (it fell off the bone) and damn! that meat was still moist, tender, delicious. Granted, she cooked it in liquid but well before the 9 hours that was a moot point.

    I am convinced that this type of oven is the supreme oven no matter what you're up to and even when you make mistakes. If it were possible and practical, I'd have a smaller in-house version too. For every day baking. As it is I use the house oven a lot, lot less than I used to.

    I'm sure the more experienced folk here already know all this. But anyone on the fence about building one might benefit from a little proselytizing.

    Absolutely every time I use my oven I love it more. It's like I've reached some level of enlightenment and I feel a tinge of sympathy for neighbors and friends who have no clue. I try not to be supercilious about it and I feel I am making strides in that effort. It's just so hard not to gloat.

  • #2
    Re: I love my oven!

    I agree, a WFO will change what you cook , how you cook and when you cook .. it will ......ahem ..change your life ..
    You will go on and on about it ,till your friends finally relent and build their own [just to shut you up!]
    My friend, political reporter Liz Palmer, says I have Imperialistic wood oven tendencies .. in that I want to conquer the world, one wood fired oven at a time.
    The woman needs a wood oven!

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    • #3
      Re: I love my oven!

      I love a long cooking pork shoulder in the oven...you can't make it taste like that cooking it in a regular oven. I don't know why...

      My wife said I built the worlds largest (and best) crock pot...
      My Oven Thread:
      http://www.fornobravo.com/forum/f8/d...-oven-633.html

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      • #4
        Re: I love my oven!

        mmmmm. Pork shoulder. My favorite. I do as much of it as I can get my hands on at once and portion the cooked meat into 1# bags and freeze it. It works as is for tacos or burritos or in soup, chili or casserole. Best freezer stash ever.

        I think I'm a WFO imperialist, too. I never shut up about how much I love mine.

        Nothing makes me feel more smug than doing pizza for lunch, roasting a couple of chickens for reheating for weeknight meals and sandwiches, baking a double or triple batch of bread for the freezer and then slow cooking something, all from one firing.

        And yea, it is the worlds biggest and best crock pot.

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        • #5
          Re: I love my oven!

          Originally posted by DrakeRemoray View Post
          ...you can't make it taste like that cooking it in a regular oven. I don't know why...
          I think the "why" has to do with the fact that these are all-in-one ovens: Convection; reflective & conductive. But that's just a guess.

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          • #6
            Re: I love my oven!

            Not only do I love my oven, IT ROCKS!
            George

            My 34" WFO build

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

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            • #7
              Re: I love my oven!

              I agree with all of the above. I too wish that I had a small WFO in the kitchen. I think that a Le Cornue or AGA might approach what we have.

              Chris

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