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starting out with a new oven - 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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starting out with a new oven

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  • starting out with a new oven

    I just bought a home with a brick oven in the basement. It has it's own chimney but the opening is in the basement. That whole wall appears to be heat resistant bricks/tiles. The oven itself is brick inside. I have no clue about using it except that I need to start a fire, have a thermometer, and ask for help. There is a round opening to the right of the oven door which we believe had a light? inside? I should take some pics so that you all can understand what I'm talking about. Any ideas for the beginner is appreciated. I've cooked over open fires, used cast iron, even cast iron stoves.


  • #2
    The found brick oven


    Congratulations. This could be fun.

    We rented a house in Italy while we waited for our first year rental to become available, and there was a brick oven right off the front entry. I pulled out all the brush that had overgrown it -- though we never fired it. A real discovery. We have some friends with an old house and brick oven where they swear the cat went in, and never came out.

    Can I ask a couple of quick questions?

    Is it round (or square or rectangular) on the floor? How large (diameter) is the cooking floor? How high is it from the cooking floor to the top of the dome? Is the oven fully enclosed (the only opening is through the door, with the vent above the doorway)?

    That will help everyone understand what you have.

    If you have some sort of European brick oven, you are very lucky, and this could be a lot of fun. Being cautious, have you had anyone inspect the chimney?

    I'm looking forward to hearing. If you have a working brick oven, you will have a great time cooking with it. More than half of the new Italian pizza ovens are installed indoors in a downstairs game/playroom call the Rustica. Sounds like you already have one.

    Bring it up to heat slowly with a series of small and growing fires (you can buy an Infrared thermometer to see what the temperature is doing) and see if it comes up to heat. Go slow. Great roasts and grilled fish await.

    Let us know what it looks like.

    Pizza Ovens
    Outdoor Fireplaces


    • #3
      re: new oven

      I'll post some pics this weekend. What I do know: it's dome shaped; outside you can see cement blocks just above the ground level. I will try to measure it...should be amusing! They had blocked the opening ...and that is hard to get off. They used 2/4's then wedged in a cover. There is a wooden, easier to remove cover with a handle on it that leans in the stove opening. The pics will make it all clearer I"m sure.