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Trying to save a poorly made 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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Trying to save a poorly made oven!

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  • Trying to save a poorly made oven!

    Yesterday was the third time I've made pizzas in a wood oven at craft shows held at a historical farm nearby. It is loads of fun. I need some help from you all on what can be done for this poor oven, though.

    The oven is not terribly well built. Single layer of firebrick, and then what looks like about 4" of cement. Outside of the oven can get to 350+ when firing. Cement is cracked. Natural stone base. Large stone across the front the spans the ashdump has cracked badly. Red brick chimney and where it meets cement is cracked very badly. The oven is not sheltered so the cracks let water in. Oven is only used a few times a year, but is something that people really enjoy seeing and I enjoy baking pizzas in.

    Obviously, some sort of roof sounds like a good idea. What else can be done to help the oven keep holding on for another few years at least?

    I should have got some pictues, but got busy and forgot. I drive by the farm quite a bit, so I'll try and get some soon.

  • #2
    Re: Trying to save a poorly made oven!

    It sounds like you have a flair for cooking in that oven, and it sounds like fun!

    How old is the oven? Is it just cracked, or is it crumbling too?

    Without seeing it, it is premature to respond, but, not having all the facts hasn't stopped me from voting or giving my opinion on many topics



    You need to patch the cracks, insulate, and take steps to keep it dry (I'm assuming the oven is worth the effort it will take to proceed).
    • Patch with a mixture of three parts sand, one part lime, one part Portland cement and one part fireclay (with water of course).
    • Insulate with a ceramic insulation and cover with an enclosure or a stucco layer according to the Pompeii oven plans, (Add to cart and checkout for free).
    • Be sure the oven is very dry before you start the process, it will increase your chances of success.
    The basic design and construction process to keep an oven dry are explained in Fornobravo's Pompeii oven plans, you can adapt them to your situation, I'm sure.

    Good luck
    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.

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    • #3
      Re: Trying to save a poorly made oven!

      .

      "The oven is not terribly well built. Single layer of firebrick, and then what looks like about 4" of cement. Outside of the oven can get to 350+ when firing."

      Sound s like there is no insulation around the dome.A roof would help too. Also a fire in it the day before, (to drive off retained moisture), you want to cook would help.
      Kindled with zeal and fired with passion.

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