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steel cooking surface - 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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steel cooking surface

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  • steel cooking surface

    Has anyone put down a steel surface over the refractory brick floor.
    I am thinking of a 1/4 in. steel surface that can be removeable from my 36 in . pompeii. If so how well does it work , hold the heat , transfer the heat .
    I'm thinking this smooth clean surface will make the health inspector a little more comfotable.

  • #2
    Re: steel cooking surface

    One of the objectives of WFO operation is to balance the heat transfer from the dome and the floor. A finely-tuned commercial operation seeks to have the floor recharge enough to cook multiple pies top and bottom quickly. A metal floor heats up quickly, but (like a frying pan) will transfer heat faster than the dome can radiate its top heat. I think you'd burn the bottom of your pies the same as cooking them on a gas-fired griddle.


    • #3
      Re: steel cooking surface

      That makes sense, I,m going to get a piece 17x20 in. and see what happens .
      Will get back with the results.


      • #4
        Re: steel cooking surface

        People trying to cook brick oven style pizzas in standard ovens dabble with steel plate due to it's higher conductivity. At 500F it will produce pizza nearly as fast as a high temp brick oven. At brick oven temperatures the bottom of your pie will be charcoal before the top is anywhere near cooked.

        I've never been in your shoes, but if I was I would instead find UL and NSF listings for ovens build with brick floors. That should show a reasonable person seams are not an issue in this situation. Then maybe cater to their sensibility. Seam or no seam what is gonna possibly live at 750F+ that most run their hearths at? You could probably dip the pie in bacteria and have it be safe to eat after cooking, lol. Nobody try that at home!