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Indoor Brick Oven - 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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Indoor Brick Oven

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  • Indoor Brick Oven

    Hi there, I am planning to build an indoor oven, and was told that it may fume a bit and leave a burning smell inside. Moreover as we have a climate of around 35 c in summer was also told that would not be ideal to use it during this time. Are these concerns real? Thanks

  • #2
    Re: Indoor Brick Oven

    The smell of wood smoke, etc, might be a real problem. But I think it would not be a major problem.

    Read everything you can about how the vent, smoke chamber and flue should be constructed, and how the fire should be lit when you start the oven. If an oven is going to smoke, it is worst during that first period when the flue hasn't heated yet and is not drawing as well as it will when everything is hot.

    A door with a cut out to admit fresh combustion air, sometimes called a blast door, can be used to ensure only the lower section of the entry is open. This would ensure the smoke goes up the chimney.

    As for summer operations, you would want the oven well insulated so as to not conduct heat into the walls of your home, and hold the heat well for baking, but still there will be some heating of your kitchen from radiated heat from the opening.

    Here in Australia we've had several weeks where the temperature has reached more than 40 degrees during most days.

    At 3 am Sunday, I was anchored 5 km offshore in my fishing boat and the temperature, with a 10 knot breeze blowing across the water, was still 30 degrees.

    Needless to say, my oven doesn't get used in this season. If it was indoors I wouldn't want to heat my kitchen, and where it now sits outdoors, I am mindful of the potential to start a fire in the backyard.

    Hopefully, this thread will help you find good information quickly:

    http://www.fornobravo.com/forum/f2/n...res-15133.html
    Last edited by wotavidone; 02-02-2014, 10:32 PM.

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