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newbie question oven lining/insulation - 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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newbie question oven lining/insulation

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  • newbie question oven lining/insulation

    Hi all just built my wood. Oven and I am in the middle of curing it but after reading a lot of post I am not sure if I have used the right stuff...it is a mixture of 10% fine vermiculite 20% medium vermiculite 35% hymod clay and 35% cement fondu refractory grade this is about 30cm thick over the dome about 15 cm thick around the lower edges but these have brick be hind them .. any advise will be much appreciated

  • #2
    Re: newbie question oven lining/insulation

    Insulation works by having trapped air and diverse paths preventing or slowing the path of heat. From the description it sounds too dense with too much fines As you have it in place I would recommend that you try it out if the outside gets hot or it will not hold heat for a couple of days you have to decide to live with it or remove it

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