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Hello from Canada, ehh. - 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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Hello from Canada, ehh.

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  • Hello from Canada, ehh.

    Just like to say that this is an amazing site. I have already downloaded the free plans and was out taking measurments in the snow Alot of great builds to suit almost everyone and a wealth of knowledge. I look forward to learning from everyone.

  • #2
    Re: Hello from Canada, ehh.

    I spent a week fishing at Wollaston Lake last summer, it was an awesome experience. I was thinking that you didn't have enough summer to build an oven and then i remembered that it was light about 18 hours a day.... welcome and good luck!!

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    • #3
      Re: Hello from Canada, ehh.

      Welcome Luxy

      Reading and becoming familiar with the website is a good way to begin.
      Lee B.
      DFW area, Texas, USA

      If you are thinking about building a brick oven, my advice is Here.
      Our One Meter Pompeii Oven album is here.
      An album showing our Thermal Breaks is Here.

      I try to learn from my mistakes, and from yours when you give me a heads up.

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      • #4
        Re: Hello from Canada, ehh.

        Yah it can be a little bit deceiving up north. We get from mid April till about mid October of really nice outdoor weather(as long as you are aclimatized to it) and summer has extremely long days. The temperature swing is extreme where we are sometimes going down to -40F and up to about 108-ish. My goal is to build a smaller oven somewhere in teh 24-32ish size since that is what my current yard will allow. We bought 72 acres and are in the process of re-zoning so we can build. So this small oven only has to last me at my current location for 18-24 months.

        Anyways, thanks for the welcome and glad you liked Canada haha. I look forward to getting some feed back on my ideas for this small oven.

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        • #5
          Re: Hello from Canada, ehh.

          Luxy,

          Welcome to the Forum. There's a fair number of us Canucks here. I'm from Ontario, north and east of Toronto. The winter weather could be worse; we could live in Buffalo or Rochester.

          CJ
          "Made are tools, and born are hands"--William Blake, 1757-1827

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          • #6
            Re: Hello from Canada, ehh.

            Thank you and you are right about the weather. We had a cold snap about a month ago where we got some -25 to -30C but the last 2-3 weeks has been -5 to -10 and even had a few days at 0. Now only if it would stay or slowly increase. I am not looking forward to our -40 February's. How does your oven perform in the snow and cold? I imagine when its just too cold no one wants to stand outside cooking...even if it is only for 90 seconds

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