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how many firings? - 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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how many firings?

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  • how many firings?

    Fired the oven for hours today with both small fires and larger fires. The inside of the oven got hot and seemed like the dome was reflecting the heat well. I could keep my hand in the oven for a few seconds the closer I got to the angled dome fire bricks even away from the fire the hotter it got. I will say I could stick my hand in and touch the floor and it seemed only hot to the touch hours after large firing with a small fire still going. How long before I can actually use the oven to cook pizza? When will the floor take the heat and store it? Is the dome to high and should I consider rising the floor by putting another layer of firebrick over a thin layer of sand or vermiculite insulation? It would take the height of my opening down to 11.5"" if I did this though


  • #2
    Your should bring your oven up to temperture slowly over about 7 firings. That will let everything cure nicely. By the 7th fire, the oven will start to get pretty good, and you will see noticeable improve for the next few firings past that. The slow curing will minimize cracking and the mortar won't shrink or crack as much.

    This is one of those things you can't push faster.

    It definitely isn't a question of dome height or mass under the cooking floor -- don't worry about that.

    Pizza Ovens
    Outdoor Fireplaces


    • #3
      Door and Dome Heights

      I have a dome of 18 inches and a arch on the door of 15 inches.
      I could send in some firebrick and then cement the firebrick onto
      the current hearth which is standard red clay brick made from the
      sod found on the other side of this island.
      Any suggestions?