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How big should your fire be? - 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 big should your fire be?

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  • How big should your fire be?

    i'm using almond. it does take a while to burn off the soot (i think it may have something to do with the fact that my dome is a couple inches higher than recommended). *i've started making bigger fires. (the best fires are those that are made by the kids... they have no fear !!!).*

    i know the oven is hot even before the soot burns off just by comparing the way the heat feels compared to the heat of a 425 degree oven for instance. i am going to get a thermometer for xmas however but more for curiousity's sake than anything else. it seems that unless you are cooking bread you can pretty much "eyeball" the oven and figure out how long something is going to take to cook (although i'm still surprised by the fact that something so, so, so hot can still keep food so, so so moist...)

  • #2
    How long does it take for the soot to burn off? How many pieces of Almond (great wood) are you burning to get the dome hot?

    I am thinking that 8 pieces of 2"-3"x4"x20"-24" splits should do it in about an hour. You should have a great fire going where the flames just lap at the opening of the oven and wrap all around the dome.



    • #3
      that must be it. my fires aren't manly enough. i'll*try to*boost*my testosterone levels prior to the next fire !!! ;>)



      • #4
        Careful though. Make sure it's burning well before you load it up.
        Otherwise it will starve for air and smolder.


        • #5
          Exactly. Try building a 2-4 piece fire (plus kindling to really get
          it going), then when it is burning well, add the next 3 or so pieces,
          building the fire toward the outside and back. You are trying to
          "fill" the whole dome with retained heat, so it works better having
          fire at the edges of the oven as well as the middle.