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Hi from New Jersey - 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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Hi from New Jersey

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  • Hi from New Jersey

    I am planning to build a Casa 100 or Premio 100 with my dad in my backyard this October. I only have 3 weeks time - that's all the time my dad is visiting for. So I hope for good weather

    I would appreciate any help and hints that you have for a newcomer.

    I have not decided if I should go with the Premio or the Casa - Does anyone have a good example (pictures) of how to build an arch and a landing for the casa?

    I'd like to do bread baking as well - heavy breads like whole grain sourdough. Do you think that I need additional insulation layers for that? Will additional insulation be sufficient to do more than a single batch bread? And what would that do to the heating up time?

    I think I want to do an iglo shape with stucko - how do you attach decorative items (tile etc) to stucko? Can you just press it in before it is dry?

    You can see - I have a lot of questiosn

    thanks Bridget

  • #2
    Re: Hi from New Jersey

    Welcome to the sight!

    You better hurry! Looks like you are going to be busy.
    My thread:
    http://www.fornobravo.com/forum/f8/d...ress-2476.html
    My costs:
    http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
    My pics:
    http://picasaweb.google.com/dawatsonator

    Comment


    • #3
      Re: Hi from New Jersey

      Dave,
      Thanks - yes I will be - that's why I chose the prefab domes rather than trying to build one myself. Even though that would be my preference.
      Can't wait to see your project completed
      cheers Bridget

      Comment


      • #4
        Re: Hi from New Jersey

        You may want to work on the stand and have it ready...

        I'm not sure how much you can do yourself, but that would allow you and your dad more time to work on the rest.

        Or maybe you could have the stand made at a local welding shop out of angel iron.
        My thread:
        http://www.fornobravo.com/forum/f8/d...ress-2476.html
        My costs:
        http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
        My pics:
        http://picasaweb.google.com/dawatsonator

        Comment


        • #5
          Re: Hi from New Jersey

          Bridget,

          Additional insulation is always a good idea for any oven. Currently, I'm using two inches of calcium silicate batt, plus three inches of a product called Matrilite 18. For multiple batches of bread, you want more mass, though, that is more masonry thickness before you insulate. You can get that by coating the outside of the dome with refractory mortar. How thick the layer is really depends on how many batches of bread you want to bake from one firing. Additional mass will extend your firing times. How much depends on how thick. Unless you plan to bake commercially, I'd suggest two to three inches of additional cladding.

          Jim
          "Made are tools, and born are hands"--William Blake, 1757-1827

          Comment


          • #6
            Re: Hi from New Jersey

            Thanks Jim,

            I am trying to figure out what it would take to do 2 batches with one firing. I think it would be at least 1/2 H additional time, if 2-3 inches would be added. I think the dome thickness is about 5-6 inches, derived from the installation guide pictures.
            What do you think?
            thanks Bridget

            Comment


            • #7
              Re: Hi from New Jersey

              Dave,
              yes that is a good idea - and I am working on it ... I am trying to have my contractor build it. But he might not have time before October, so I might be stuck with some of it myself. It's an adventure
              thanks Bridget

              Comment


              • #8
                Re: Hi from New Jersey

                With a conventional brick pompeii and about 1" of additional cladding (on top of the roughly 4.5" firebrick splits I can do two batches in one firing although it's better if they are intended to be baked at different temperatures (like baguette and boule). I think 2-3 inches of cladding would be more than enough for 2 batches in one firing, but if your focus is bread I don't think I'd go thinner. Just remember the longer heat up time will require more organization and attendance on bake days.

                Marc

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