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Oven Floor? - 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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Oven Floor?

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  • Oven Floor?

    First time to the forum I am amazed at the amount of info on this web sight. I would like to say thank you! Ok my question I have been looking at Rado Hand and Allen Scott ovens which are barrel style WFO before finding this sight. In there design the floor is lined with bricks on edge which gives you a 4 1/2 inch floor.The Pompeii oven design has the bricks laying flat which gives you a 2 1/2 inch thick flooring or in my case 2 1/4 inch thick which is less thermal mass. I have looked at the pros and cons of both ovens. I will be cooking mostly pizza but would also like to make bread. Why the differance in floor design?

  • #2
    Re: Oven Floor?

    The two and a half inch oven floor is more than sufficient for home use, particularly for pizza, where an oven is being brought up to temperature from cold in a short amount of time. There's plenty of mass for retained heat cooking. The higher mass ovens are ideal for multiple batch bakes of bread, and are best when used daily and kept hot. It's also more of a challenge to get a thicker oven up to pizza temperatures.

    The fact that the floor is thinner than the dome is a function of heat rising: The thicker mass is in the hotter part of the oven. This is also true of the barrel vault oven which has serious masonry cladding over and around the dome.
    My geodesic oven project: part 1, part 2

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    • #3
      Re: Oven Floor?

      Thank you for your response. That is what I was thinking I realy like the round Pompeii style oven and it is the one I will build. There is a pizza place here in Boise ID that has a wood fired oven build by Allen Scott and it does a wonderful job but it stays fired up day in and day out. I have spent time with the man who owns Big Green Truck Pizza he has a Mugnaini WFO mounted on his truck and it also does a wonderful job but even with that oven which heats up quickly for cooking pizza he says the first day it does a good job but when they have back to back days of catering and the oven has been running he says by day three the oven is working perfectly. Again Thank You! I am sure I will have more questions.

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