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Planning Challenges - Need Help - Pompeii - 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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Planning Challenges - Need Help - Pompeii

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  • Planning Challenges - Need Help - Pompeii

    I'm looking to build my first brick oven using the Pompeii model, but I have a number of restrictions/limiting factors that I could use some help:

    (1) I'd like to build a 36" Pompeii as part of a 44"+/- wide and 8'-9' long BBQ island that will back up to my wooden perimeter fence.

    (2) My biggest challenge is the recommeded size of the foundation (67" x 78") and block stand (59" x 90") is huge (IMHO) and more than the space I have. My space between my fence and patio cover post is 79" (70" to the post foundation. Is there any practical way to reduce the total size of oven (and the related foundation and block stand) and still maintain 36" interior diameter? My desired capacity is two(2) 15" pizzas (realistic? BTW - I won't go to refractory material, I want FB).

    (3) I have a very tight budget and looking to spend maybe $1,000. I'd like to buy from Forno Bravo, but with freight it would be $2,000+ all-in (out of my budget). So I may have to just buy some of the components. I thought I saw a thread about making homemade FB, but couldn't find it a second time. I can buy MFB from the local brick yard for $1.47.

    If all of this is too much and not do-able, I suppose I could move the oven project to the corner of the yard and set it up in a 45 degree angle.

    I've read many threads and know you guys are pretty creative so I hoping for some good solutions.
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