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Oven height and prep area surface - 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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Oven height and prep area surface

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  • Oven height and prep area surface

    We're in the final phases of selecting the contractor to build our oven. Now a few questions have come up and I'd appreciate any advice from those of you who have been through the process and have been using your ovens.

    We have a small back yard, so we will have a base of about 6 to 7 feet to serve as the base for the oven and a prep area with door underneath it for equipment.. I've seen designs where the oven base is higher and I assume that is for easier access to the oven opening. I've also seen designs where the base is the same all the way across. Any recommendations as to whether to build a two level base or not? (We will have an arched opening under the oven to store small amounts of wood. We keep a half cord of wood in the garage.)

    Also, I'm trying to decide on what type of surface for the prep area. Lueder stone is a well-known type of limestone from Texas and several contractors recommend it for the top. One said it can be sealed so that food can be prepared directly on top. Other options would be granite or engineered quartz, but those won't be as rustic looking as the Oklahoma red/brown stone base.

    The over is in the open on a side of the yard in a slightly shaded spot.

    Thanks so much for any advice.