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Dome Insulation in a Cold, Damp Climate - 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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Dome Insulation in a Cold, Damp Climate

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  • Dome Insulation in a Cold, Damp Climate

    Hi all,

    Here in the UK, the climate is prety miserable a lot of the time, with extended periods of cold/damp/wet weather. Therefore, I'm wondering what would be the best thing to use for covering the dome that would not be affected by damp. (I'm guessing that vermiculite would act like a sponge - not ideal!)

    Also, I'm still not entirely sure how to insulate the cooking floor (i.e. what to stand the dome on). I have a few ideas, such as several layers of insulating board (of some kind). It's also been suggested that I use a vermiculite/concrete mix. However, I'm concerned that the trapped air in this could cause the concrete to explode/shatter.

    Could anyone actually recommend a flexible, heat-resistant mastic to secure the dome to its cooking floor, and to secure the floor to whatever insulation layer I stand it on?

    And finally, what are your thoughts on this dome?

    Ephrem distribution - Four a bois Modèle 2061

    Thanks in advance...