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beginning - 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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  • beginning

    Hi
    I am new to the forum. I am starting a pizza oven project and I have some basic questions about what I intend to do.
    1. Are the advantages of a circular dome worth the difficulty of construction as opposed to a barrel vault oven?
    2. Has anyone used "wonderboard" or "hardybacker" to construct the outside [not the fire brick inner core] of the oven {to hold the vermiculite insulation}? The cement board can then be tiled.
    3. Are there any problems with a firebrick floor joints when making the pizza?

  • #2
    Re: beginning

    Originally posted by Smiriglio View Post
    Hi
    I am new to the forum. I am starting a pizza oven project and I have some basic questions about what I intend to do.
    1. Are the advantages of a circular dome worth the difficulty of construction as opposed to a barrel vault oven?
    Smiriglio,

    The circular dome really isn't that difficult. Here's why you want a round oven:

    Why Build an Italian Brick Oven | Round Brick Oven Design
    Why Italian Wood Fired Ovens Are Round

    2. Has anyone used "wonderboard" or "hardybacker" to construct the outside [not the fire brick inner core] of the oven {to hold the vermiculite insulation}? The cement board can then be tiled.
    Dozens of us have. Explore this site extensively before starting your project. You will find all sorts of answers and inspiration in the forums and photo gallery.

    3. Are there any problems with a firebrick floor joints when making the pizza?
    Nope. Read the Pompeii oven plans carefully. You will be leveling the bricks when you lay the floor.

    You can view the plans online or download them as a PDF.
    Brick Oven Plans | Build an Italian Brick Oven

    Be sure to keep us up to date on your planning and progress!
    Ken H. - Kentucky
    42" Pompeii

    Pompeii Oven Construction Video Updated!

    Oven Thread ... Enclosure Thread
    Cost Spreadsheet ... Picasa Web Album

    Comment


    • #3
      Re: beginning

      Just a note: The few people (like James, the site owner) who've built both think the round oven is easier and better. Building the dome is the dome is generally easier than building the slabs, base, and enclosure, which you have to build with either style oven.
      My geodesic oven project: part 1, part 2

      Comment


      • #4
        Re: beginning

        I guess the biggest problem with these forums is people like me asking the same questions that have been asked many times before. Thank you for the helpful responses and I will search the site thoroughly when I get a chance and I will post my progress, as it happens.

        Comment


        • #5
          Re: beginning

          Smiriglio,

          No problem! The best place to start is the plans. There are a lot of answers there (the plans will also generate a lot more questions!).
          Ken H. - Kentucky
          42" Pompeii

          Pompeii Oven Construction Video Updated!

          Oven Thread ... Enclosure Thread
          Cost Spreadsheet ... Picasa Web Album

          Comment


          • #6
            Re: beginning

            I went looking for high temp insulation yesterday and found 2600 degree refractory brick which is essentially ridged silica foam. Could these be used under the floor bricks of the oven to provide both a flat platform and insulation?

            Comment


            • #7
              Re: beginning

              i do believe so....they are the lighter insulating firebrick right? But you want 4 to 6 inches....how much are they?, might be cheaper for an insulating layer pour with the vermi/perl crete mortar.
              Sharing life's positives and loving the slow food lane

              Comment

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