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Insulated weber charcoal grill - 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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Insulated weber charcoal grill

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  • Insulated weber charcoal grill

    Why couldn't you use the same insulating blanketsthat we buy for the wood fired pizza ovens, and mold them around the classic weber charcoal grill, somehow building a small chimney maybe. Wouldn't that give you some kind of cooking advantage for direct or even indirect cooking?

  • #2
    Re: Insulated weber charcoal grill

    You find a basic design trial here

    http://www.fornobravo.com/forum/f8/s...oven-4602.html

    and in there another link to modified webers.

    I thought about using insulation, but the basic problem is mass. Insultation would speed up the initial heating but I do no think it would help much with cooking. A brick oven is a huge amount of mass compared a weber. The experience of the weber modders etal is that you need a contant source of heat. There is just not enough mass to sustain the heat transfer at pizza temperatures. If you read the thread on heat management for the ovens you will find that that they have to move the fire from side to side to keep enough heat for pizza cooking. With a small mass set up ( ie WEBER), you just have to keep adding heat.

    I have not yet used any of the insulating blankets. We have them at the plant where I work. The type we use have a cover on them so that you will not come into contact with the insulator ( Kaowool). I suppose you could wrap one around your set up but it would seem to be like teaching the pig to dance.
    It wastes your time, annoys the pig and in the end, it is still ugly.

    For the cost and effort, I would rather spend money on building a real pizza oven.

    Just my 0.04 ( inflation adjusted)


    Bruce
    Last edited by brokencookie; 07-30-2008, 07:14 PM. Reason: large fingers, small buttons
    Sharpei Diem.....Seize the wrinkle dog

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