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New 36" in Oslo, Norway - 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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New 36" in Oslo, Norway

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  • New 36" in Oslo, Norway

    I've been a hangaround here since 2009, in 2010 I started digging to build my outdoor kitchen. I've completed the kitchen including a stand for a 36" Pompeii oven. Pics will be added later I am now starting to gather the materials for building. I have a couple of newbe hearth-questions:

    - is there a big difference between using superisol plates (Ytong is what you get here) or perlite as hearth? Seems to me to be a easier way out to use plates(?)

    - Should the perlite/superisol- layer be placed under the cookingfloor and kept separate from the outer edge of the stand (circular mould inside stand-top), or should this layer cover the whole stand-top. I see different solutions are used, but what is better according to heat-loss?

    - what is ultimate thickness of the perlite-layer?

    I hope I will be good at documenting the prossess, but it's not my strongest side

    And thanks for this site, without it I would have had a hard time researching all the details.

  • #2
    Re: New 36" in Oslo, Norway

    Here is my outdoor kitchen with WFO-stand.

    The counter top is polished concrete made from white portland cement and marble sand.

    I´m in the process of gathering materials for starting the WFO-build.

    Wish me luck
    Attached Files

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    • #3
      Re: New 36" in Oslo, Norway

      Here´s a pic of the process of building the kitchen
      Attached Files

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      • #4
        Re: New 36" in Oslo, Norway

        Hi Rix. Looks like a good start.

        To your question, the Superisol (assume this is cal-sil) will give you more insulation in less space than perlite w/concrete. One inch of superisol is probably worth ~3 inches or more of perl-crete (perlite mixed with concrete). The trade-off is cost. Cal-sil board is much more expensive than perl-crete. It really depends on whether or not you have the room to give up in height for perl-crete. You might need 4-8 inches of that where you could get by with 2-3 inches of cal-sil.

        Sorry for all the imperial measurements. America is still holding on to the past.
        My build progress
        My WFO Journal on Facebook
        My dome spreadsheet calculator

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