web analytics
Whats your floor temp? - Forno Bravo Forum: The Wood-Fired Oven Community



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.
See more
See less

Whats your floor temp?

  • Filter
  • Time
  • Show
Clear All
new posts

  • Whats your floor temp?

    When you do your pizza, what's your floor temp then your dome? Curious as I try to deliver the perfect pie

  • #2
    Re: Whats your floor temp?

    After firing and the dome is white, my floor is around 430˚C and the dome sends the 500˚C digital infra red thermometer off the scale. My initial pizzas are cooked in just a minute without burning the toppings nor the base. I don't really take notice of the temperatures after that as they cool somewhat cooking usually 30+ pizzas, but the last take 3 to 4 minutes to cook and that is with a small fire burning on the coals.


    Prevention is better than cure, - do it right the first time!

    The more I learn, the more I realise how little I know

    Neill’s Pompeiii #1
    Neill’s kitchen underway


    • #3
      Re: Whats your floor temp?

      I like my floor temp between 700 & 800 F (371-426 C). Dome is around 100 F higher after heat saturation. The only temperature that matters to me is the floor temp. The dome temp is interesting but not important, we are going to cook on the floor

      My dome goes to 1100 F (593 C) at the end of the burn to temperature, but cools when I let the oven temp stabilize and sit there a half hour or 45 minutes with the door covering the entrance (almost air tight) and the heat charge equalizes somewhat. If it is much over 800 F, I'll leave the door open without feeding the fire and let it cool down before cooking.

      Another important aspect of measuring the temperature is how long your fire burned and how big it was. You will get a feel for your oven as time goes by. One thing for sure is that you will realize after some time that the more heat you store in the oven, the more predictable the cooling curve is. Why mention that? Well, it is easy to see the dome clear as the temperature gets to 750 F or so and then start cooking (I mean cook pizza, preparing the oven to cook bread may be OK at that temp- that is another issue). That is too soon in almost all cases....I like to continue the heat charge (after the dome clears) another 30 to 45 minutes, and then cook. That total of 70 to 90 minutes is pure pleasure for me. HTH
      Last edited by Lburou; 05-22-2012, 06:08 AM.
      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.