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Diameter to Height ration? - 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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Diameter to Height ration?

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  • Diameter to Height ration?

    The downloaded instructions show oven diameter to height ratio of 1:2 for low dome and 1:2.7 for high dome (p.13) so it seems to me that a compromise of 1:2.35 (mid way between) would be reasonable. Yes?

    Unable to find firebricks here in the Andes someone who builds fireplaces suggested that we "just make them", so we are. We got some of the "white earth" (lime?) from a layer along a rode cut at a mine, some of the "black earth" locals use for making conventional bricks at a local primitive brickworks where they mushed the two together with water. They are drying and will be fired this week. The brickworks guy has supposedly built many ovens, bread as well as pizza but I remain skeptical. He customarily builds without chimney and suggests a triangular opening instead of arched, I think because it is easier. -- Steve J.
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