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Different Design Style - trying to locate - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Different Design Style - trying to locate

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  • Different Design Style - trying to locate

    When I was in South America (Chile), many of the roadside empanada kiosks, for lack of a better description, had a differenty style of oven where the fire was actually on the side in a separate compartment instead of right in the oven. Attached is a rough diagram of what I'm talking about. Dimensions are exaggerated, but they cooked empanadas in about 3 minutes in the thing (it was like a blast furnace).

    The fire on the side moved up the wall and was forced across the domed top, creating a convection effect. Have any of you seen this style before? If so, what "style" would it be considered?

    Thanks,

    MP

  • #2
    Re: Different Design Style - trying to locate

    A lot of the old bread baking ovens had a firebox below or on the side, in order to keep the oven fired over a longer period of time, rather than baking from retained heat. Some were true "white" ovens where the fire didn't vent through the baking chamber, and some were black ovens, and a few were combination, where the fire would vent into the chamber, then when the oven got up to temperature, a damper would be closed and the fire would vent around the baking chamber.

    I don't think there's any advantage for this in the home oven, as we want to cook pizza in the presence of flames, and are unlikely to bake batch after batch of bread.

    If you're studying South American ovens, a point to look out for: A lot of these "hornos" vent through the top of the dome, instead of in front of the door. This is a proven bad idea.
    My geodesic oven project: part 1, part 2

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    • #3
      Re: Different Design Style - trying to locate

      Where would the air exit in such a design?

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      • #4
        Re: Different Design Style - trying to locate

        Thanks. Would that mean there is also no smoke in the oven as it is only heat conducting & not direct fire?

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        • #5
          Re: Different Design Style - trying to locate

          Would that mean there is also no smoke in the oven
          Yes. That's what "white" oven means - no combustion fumes in the baking chamber.
          My geodesic oven project: part 1, part 2

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          • #6
            Re: Different Design Style - trying to locate

            hi,
            When I was in South America (Chile), many of the roadside empanada kiosks, for lack of a better description, had a differenty style of oven where the fire was actually on the side in a separate compartment instead of right in the oven. Attached is a rough diagram of what I'm talking about. Dimensions are exaggerated, but they cooked empanadas in about 3 minutes in the thing (it was like a blast furnace).



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            • #7
              Re: Different Design Style - trying to locate

              Thanks for the info. In my mind that counts against a design as the smoke etc adds to the flavour.
              Since we use the carbon as heat indicator, when do they know in a "white" oven when the "white carbon" heat is reached?

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