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Just Getting Started Washington Coast - 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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Just Getting Started Washington Coast

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  • Just Getting Started Washington Coast

    We are laying out our Island and have been looking at everyone's pictures we can for ideas. It looks like many of the inclosures put the oven quite far back in the opening, does anyone have advice for us as to what is best?

  • #2
    Re: Just Getting Started Washington Coast

    In your planning, just remember that you need to reach (with the aid of various tools) the back of the oven. Our entry is three inches wider than the oven opening and only 15 inches deep.

    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.

    Comment


    • #3
      Re: Just Getting Started Washington Coast

      In addition to the standard entry depth, I added a 12 inch landing. I use it on occasion but I find that I use the counter space on the left more often (I didn't add much counter on the right, just enough for many beverages). With that said, I would make the entry as close to where you will be standing when you cook. Give yourself ample room on the left or right to place the food when it comes out of the oven.
      Check out my pictures here:
      http://www.fornobravo.com/forum/f8/les-build-4207.html

      If at first you don't succeed... Skydiving isn't for you.

      Comment


      • #4
        Re: Just Getting Started Washington Coast

        Re : entry depth. Check this thread:

        http://www.fornobravo.com/forum/f39/...eck-17629.html
        Last edited by Neil2; 04-23-2012, 04:04 PM.

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        • #5
          Re: Just Getting Started Washington Coast


          My landing is not battle tested as of yet. But, I think with an extension on both sides of the landing running along an existing retainer wall, it will allow me to stand as close as posible to the oven and have the necessary work space.
          I don't care what folks say behind my back........They are either braggin' or.......lyin'

          joe watson

          My Build
          My Picasa Web Album

          Comment


          • #6
            Re: Just Getting Started Washington Coast

            The most important thing is to plan ahead so you won't have any surprises along the way. Your entry (and entire build for that matter) can range from the pedestrian (like mine) to the sublime ( like the two above). You are using the gallery pictures, yes?
            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.

            Comment


            • #7
              Re: Just Getting Started Washington Coast

              Originally posted by Lburou View Post
              In your planning, just remember that you need to reach (with the aid of various tools) the back of the oven. Our entry is three inches wider than the oven opening and only 15 inches deep.

              Lee,

              You seem to have a lot of mortar popping out between the bricks of your decorative arch, Are you seeing some high heat in that area or getting a lot of water on it between firings?

              What type of mortar did you use on the decorative outer arch?

              I have not seen this in my oven yet but it may come over time.

              Chip
              Chip

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              • #8
                Re: Just Getting Started Washington Coast

                Originally posted by Lburou View Post
                In your planning, just remember that you need to reach (with the aid of various tools) the back of the oven. Our entry is three inches wider than the oven opening and only 15 inches deep.

                Lee do you mean you reach 15" to get to the oven opening?

                Comment

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