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Newbe - 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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Newbe

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  • Newbe

    Hi from melbourne i have had an oven for a while scratch built with a gas override [good for long cooks]looking foward to chatting with you
    Attached Files

  • #2
    Re: Newbe

    Hi Food&Fish and welcome aboard.
    Another name to add to the Aussie contingent within this forum.
    Good to see that you have an oven and now you can share the cooking side of it.
    What plans did you follow with your build?
    How do you find it's performance?
    How does it hold it's temperature/
    Is it much different in construction from the free plans for the Pompeii here? and what do you mainly use it for?

    Cheers.

    Neill
    Prevention is better than cure, - do it right the first time!

    The more I learn, the more I realise how little I know


    Neill’s Pompeiii #1
    http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
    Neill’s kitchen underway
    http://www.fornobravo.com/forum/f35/...rway-4591.html

    Comment


    • #3
      Re: Newbe

      Originally posted by nissanneill View Post
      Hi Food&Fish and welcome aboard.
      Another name to add to the Aussie contingent within this forum.
      Good to see that you have an oven and now you can share the cooking side of it.
      What plans did you follow with your build?
      How do you find it's performance?
      How does it hold it's temperature/
      Is it much different in construction from the free plans for the Pompeii here? and what do you mainly use it for?

      Cheers.

      Neill
      Hi Neill thanks for the welcome
      To answer your questions plans no plans i had not heard of these forums when i built the oven
      We will put performance and temp in the same
      biggest mistake i made is not insulating the bottom [ this can be fixed i thought 2 rows of fire bricks 4 in would have been enough]
      Construction when i find the photos i will post [every brick on the dome is tapered 4 sides] i have a diamond brick saw
      Ah yes use pizza roasts and just getting into bread
      I have a gas override [gas gun burner from an overhead heating unit like in bunnings stores ] just working on a temp controler at the moment

      Comment


      • #5
        Re: Newbe

        And another
        Attached Files

        Comment


        • #6
          Re: Newbe

          i have never been happy with the floor temp OK after reading all the good info on here i have dug a hole in the floor of the oven there's 5 in of 1200 deg fire brick on the floor [this can be dug out easy] how would you do the floor i need to keep the 5 in measurement
          Thanks in anticipation

          Comment


          • #7
            Re: Newbe

            Hi,
            I can see a few fatal mistakes from the pics.
            Firstly, you one hell of thermal mass, looks like 9" thick dome wall! You must go through some wood to get that mother hot!
            It should hold the temperature if you have it well insulted but as you claim, you didn't insulate the floor and as such lose alot of heat through that.
            Also, your door looks way too high for the dome height.
            It is claimed that a max of 63% of dome height is ideal, the taller the door, the more heat is lost. This can be reduced easily by putting in a false panel in the arch trapping more heat in (or reducing the escape of the heat).

            i have never been happy with the floor temp. How would you do the floor
            If I were to inherit your oven I would kill two birds with one stone. By this I mean that I would remove your firebrick hearth back to the concrete slab, get at least 2" of good insulation board, cut to fit inside your oven and sliding the bits in to assemble them inside the oven. The second 1" layer, I would stagger the joint(s) or rotate them 90˚an then re-install my hearth brick base.
            This would reduce your oven internal height a little which would also reduce your door height, (even though the top of your door would still be higher than it should be).
            I hope that this helps.

            Cheers.

            Neill

            PS. Do you have the outside insulated?
            Prevention is better than cure, - do it right the first time!

            The more I learn, the more I realise how little I know


            Neill’s Pompeiii #1
            http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
            Neill’s kitchen underway
            http://www.fornobravo.com/forum/f35/...rway-4591.html

            Comment


            • #8
              Re: Newbe

              Hi thanks for responding
              Insulated yes its insulated with that 1200 deg white stuff used for heat treating furnace then pink bats and the covering is white cement and lime When running you can put your beer on the top no worries
              As i said when i built it i hadent heard of the internet

              Comment


              • #9
                Re: Newbe

                Cool oven thanks for sharing!

                I do think you should dig out your floor brick and get some insulation under there if possible. In any case, you will be able to bake a lot of bread in that oven once you get that mass all charged up. Do you ever get the dome to go white (get the soot to burn off) when you fire it?
                My Oven Thread:
                http://www.fornobravo.com/forum/f8/d...-oven-633.html

                Comment


                • #10
                  Re: Newbe

                  Hi yes it always goes white takes about 1 1/2 hrs
                  i light it by putting the wood pile in the back turning on the gas and almost closing the door after 3/4 hrs its 400deg open the door and turn off the gas with the oxygen the wood bursts into life after another 3/4 hr its ready to cook with this i have cooked pizza from 100 till 4 with no extra wood after that just kick the gas back in and you can cook tea

                  Comment


                  • #11
                    Re: Newbe

                    FF, good to see you on here too! Soon us APers will take over the world! Still no progress on my oven. A few things came up that ate into my emergency fund. Oh well, next month I guess. If you manage to track down a local supplier of insulation board let me know! I'll do likewise. At the moment, the only mob I can find is a firebrick company in sunshine. I don't know if they do insulation board, but if I get a chance to call them tomo I will find out.
                    Fire Bricks, Refractory, Alumina Bricks, High Temperature Materials
                    Cheers
                    Quachy

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