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peach wood ? - 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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peach wood ?

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  • peach wood ?

    anybody know anything about peachwood for cooking ?

  • #2
    Peachwood

    Tommy,

    Never had the opportunity to use peach. Our growing zone is just a bit too far north. However, I have used cherry, apple and pear, with good results. I suspect that peach would behave much like these others. It will have lots of BTUs and be aromatic when burning, creating hard, dense coals that should be broken apart across the oven floor. Fruit woods, because they have lots of natural oil, need to be cured longer than most woods. Cut green, it should be seasoned for about a year before it's ready. Just check the cut ends. When radial cracks or checks appear and the wood has a dry, dull colour, it can be used. Also, you can tell be weight. When fruit wood, or any hardwood, is first cut, it will be fairly heavy in the hand. When it's seasoned, it will lose something like half it's fresh cut weight from the evaporation of moisture and sap.

    The aromatic part of the equation can only improve your pizzas. Lucky man.

    Jim
    "Made are tools, and born are hands"--William Blake, 1757-1827

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    • #3
      Mango Wood and Charcoal

      We have a lot of mango wood here, and also a lot of coconut wood. We get the fire started with coconut leaves and branches. We then add the mango limbs.
      When cleaning out the oven hearth this morning, I noticed mostly soft ash, and no really hard coal like ashes. Is the wood I am burning too soft. Also, how about buring charcoal, as it is cheap and plentiful here in the Philippines. We also have lots of rice hulls. I am wondering if I could burn them to gain free
      heat. We have a rice mill nearby and they are begging for someone to haul off the hulls.
      The mango smells somewhat like peach when it burns. We cut it and burned
      it, we did not season it as it was dead on the tree when we got it.
      I am begining to think that this oven will really take a lot of wood, thick
      logs, to get it hot enough to begin to bake. How much wood is enough for a 3 x 4 foot oven with open door and 8 inch thick walls.
      Thanks for any advice to this green horn.
      JJ
      Philippines

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