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cooking by Mississippis - 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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cooking by Mississippis

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  • cooking by Mississippis

    I have started using 1 mississippi, two mississippi, etc. to gauge
    oven temperature for retained heat roasting and bread. Basically you
    put your hand in the oven and start counting. The count is when it's
    too hot for your hand. It's a throw back to the Weber BBQ days, but
    it's showing some promise. I'm finding that an oven between 2 Ms and
    3Ms is good for bread. I baked six loaves in a 2M oven, and the bread
    was nicely brown in about 12 minutes (and a little doughy inside),
    which tells me the oven was too hot (probably still around 600F).

    Give it a try. Maybe we could come up with a rough guideline.

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