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FB Oven Plans - 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.
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FB Oven Plans

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  • FB Oven Plans

    OK I poured over the plans for the first time last night and it might very well be me but I cannot find anywhere it addresses the layout of the opening. Yes, it gives the box with the dimensions (also very confusing) but in the "first course" section it mentions NOTHING about placing the opening bricks on this course and their importance as a start and stop point of the first few chains. I may very well have missed it because they seem to jump around a bit.

    As to the Oven opening Dimensions box (pg31):
    Interior Diameter, self explanatory
    Interior height, of? dome or top of opening brick?
    Opening Width, self explanatory
    Opening Height, from hearth to bottom of angel Iron? To middle of center arch brick?
    Its numbers also do not correspond to the scale drawings of the ovens on page 15, the oven sizes drawn are 31, 39, 35 and 43.

    Starting the dome is #6
    Building the dome is #7
    Building the opening is #8

    You cant build the dome without the opening first, I mean you can but if you build the opening first you have something definitive to start your first couple of chains next to and stop against. Actually building the whole opening first would be the way to go.
    Please no offense to James and whom ever wrote the plans/instructions but after reading them for the first time I think they could be made more simple.
    Those of you that have built from them what are your thoughts?
    I will read them extensively tonight and see if I have put my foot in my mouth or not...
    Last edited by Unofornaio; 07-12-2007, 03:16 PM.

  • #2
    Re: FB Oven Plans

    James has a nice description of the openings in a post from 6/7/06. Paraphrasing it, it says 19-20" wide and 12-13" high for a 42" oven. I have a 19" opening at the dome with an arch that is 9"+/- at the sides and 13" at the center. I left a 1/2" reveal at the sides to seat a door for baking. I'm struggling with how high to make the opening at the outboard area.

    Good questions. Lots of resource material here. Hard for me to make sure I've done all my research before I start asking questions.
    "The road of excess leads to the Palace of Wisdom."


    • #3
      Re: FB Oven Plans

      Everything I have ever read has shown that door height is a function of dome height so as to make sure the oven is efficient. In general the ration I have seen most often is 5 to 8 door to dome. Another re-occurring figure is that door height should be between 57 and 63 percent of the total height of the dome. I do not know if this is more often for barrel vaulted, predominantly bread ovens but it seems to be the best ratio to balance gas exhaust and heat retention and convection.
      Hope this helps!
      "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
      "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch