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Northern Michigan - 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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Northern Michigan

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  • Northern Michigan

    I took over a years to finally talk myself into building a wood fired oven. So glad I did. I have now cook 3 times and still learning about my oven. Mine is a costume build Barrel stlye. The oven area consist opf three arches followed by 2 more arches to enclose and exhaust the smoke. So far so good. I did rush it to fast with the curing and have some cracks in the outer concrete. I did not use blankets at all, just insulating concrete. I still need to do a stucco coat and make my oven door. So Far I have found I like a 3 minute pizza better then the 1 1/2 minute pizza as I do not use a real thin crust. So I have to learn how to read the oven and let it rest abit before cooking the first pizza. I look forward to all the fun.
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