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Souvla. - 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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  • Souvla.

    My Mum makes souvla in our oven at home. It works awesome.. She Frankenstiened together some parts from a battery powered home spit roaster and had the old man knock up an iron holster which sits in the back of the oven. Hey presto. Lambalicious. Anyone thought of spit roasting in their oven?

  • #2
    Rotisserie in brick oven

    I know you can do it, but I have never done rotisserie in a brick oven. Anyone tried it?
    Pizza Ovens
    Outdoor Fireplaces


    • #3
      You spin me round round, baby right round...

      I have never had lamb chops like lamb chops cooked slowly over coals on a rotisserie. Generously marinated, meticulously basted, they blacken almost immediately, locking in the moistness and flavor. Occasionaly at home we'll do them in the oven, but since our oven is so big, and is only fired for functions, we have a dedicated souvla barbeque for family purpouses. I've been trying to locate a suitable rotisserie unit to modify for the oven I'm building, but my producer has told me to finish the oven before dreaming of food. But the lamb... It haunts me in my sleep... Must.. Have.. Lamb.. Chops...
      Last edited by redbricknick; 05-22-2006, 05:07 PM.


      • #4
        Slow Cooking

        I think that it is the slow cooking that makes all the difference.
        We do not have lamb on our tiny tropical island, but we do have
        goats. I am planning on roasting part of one before I leave and
        go back to the USA.


        • #5
          I had spit roasted goat in Italy at the Buca di Sant'Antonio in Lucca.

          It was one of the best things I ate on the whole trip!! Here are some reviews
          Wow was that tasty...


          My Oven Thread: