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Insulation... - Forno Bravo Forum: The Wood-Fired Oven Community



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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  • Insulation...

    Last weekend (11/12-11/13)... after covering the oven with aluminum foil and chicken wire, and surrounding it with a masonite form, we poured between 4-6 inches of perlite concrete (we experimented with between 8:1 and 12:1 ratios) over the dome of the oven.

    After some trepidation (it seemed AWEFULLY loose) it seems to have cured fairly well, although there's still a lot of moisture in the perlite layer and holy COW, what a difference the insulation makes in terms of retaining heat inside the oven. The oven bricks were still quite hot 24 hours later (no thermocouples, so I can't tell you how hot), so that we couldn't keep our hands on the bricks for more than a few long seconds.

    Last weekend, right before pouring the perlite, we made pizza and roasted a chicken in the oven. This weekend, when the oven was pizza ready, I put a cast iron skillet into the coals and we made a 2 inch thick Tuscan steak.

    I'm still learning how to manage the heat, because I didn't get quite the crust I wanted on the steak, but it was rare, and it was heavenly!

    Tuscan steak is a thick porterhouse cut (think T-bone with the filet in) seasoned with salt and pepper, seared on the outside and rare on the inside. When you take it off the grill, you place it on a platter covered with fresh garlic, sage leaves, and rosemary, and pour high quality olive oil over it. Cover with foil and let sit for several minutes before carving and serving.. and don't forget to use the mixed juices and olive oil for an au jus sauce!