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Design Recommendations Wanted For Adoquin Stone Base - 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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Design Recommendations Wanted For Adoquin Stone Base

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  • Design Recommendations Wanted For Adoquin Stone Base

    Hello, I've got some Adoquin Stone secured for the floor of my future pizza oven. I have 3 pieces 24 x 24, 16 x 24 and many 16 x 16 in pieces as well as plenty of chipped and cracked extras. I'm thinking the design should start with the oven floor and go from there. Because they are all 3/4 inches thick and I have so much stone, I'm thinking of doubling the floor. Would the 1 1/2 inch floor be worth it and if I want say a 40 inch floor, do I need to make the floor roughly 40 in plus 2 times the width of the fire brick that would make the dome. I am also not sure I need 40 inches, but definitely don't want to go through all this work and not make it big enough. I'd say I would do two or three pizzas at a time max and want the ability to do roasts or bread as well.
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