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New oven ready for the turkey - 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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New oven ready for the turkey

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  • New oven ready for the turkey

    I had my first meal out of the oven that so many of you helped me build last night. It was a sacrificial 4lb chicken that was expendable if needed. I have a thermocouple in the floor more towards the back right about halfway in the brick and the other halfway in the brick in the one of the bricks in the last full course up top. I burned what I would call a larger fire starting with hardwood mill ends and added a split piece of alder after that was rolling. I pushed the fire to the back and raked out the coals when the floor was 515F and the dome was 475F. The chicken roasted nicely in about 50 minutes. I put the door on during and after and now 18 hours later the dome measures 350F and the floor 315F. It was probably 45F outdoor temp all night. I only have one 25' x 24" x 1" kaowool #8 on the 42ID dome with 4-5" percrete underneath. I haven't tried to get it up to pizza temps yet but does it seem like I need to add more insulation? I was going to do the cement board structure then fill it with perlite but I like the idea of stucco and done. Any ideas?

    I will be posting a longer thread with my successes and follies in the pompei section soon.

    Thanks again everyone,
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    antibacterial soap...just say no!