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REfractory cooking slab - 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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REfractory cooking slab

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  • REfractory cooking slab

    Hi there, I am new to the forum and building my first brick oven...and I have questions...hope someone out there might be able to help...

    I poured a 3 &1/2 inch slab of concrete on top of my foundation...and now I am considering pouring a 3" slab of castable refractory for the cooking surface instead of using the fire brick...Does anybody have experience using refractory for a cooking surface....will it hold the heat? I am hoping that the castable refractory will give me a smooth cooking surface as well as a good seal around the edges of the dome walls...

    Any thoughts would be appreciated...

    Ciao, Filippo
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