web analytics
Hello all.......Oven questions - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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.
See more
See less

Hello all.......Oven questions

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Hello all.......Oven questions

    This is my first post although I have been reading this forum for 2 years now. I have been baking sourdough for 8 years now and am finally ready to build an oven (bought a house we plan on staying in for a while). I have read Bread Builders a couple times over and have spoken with a few people who built Scott ovens. After assessing my needs ( 10 loaves or less per firing + pizzas) I think I would better suited to build a dome oven. I have a little experience with brick work but hardly a mason but I am good and stubborn when it comes to seeing things through. I am looking to build a 35" probably because of the thoroughness of Fio's thread. Thank you Fio. I plan on pouring a foundation 8'X12' so beside the oven I can build a table for an Japanese Kamado I have as well as building a shallow satay grill for a complete outdoor cooking station. I will roof the entire foundation with a 1' overhang and run the chimney through the roof.

    I have a few questions that I would love to have answered.

    1. What is the optimal footprint of a 35" oven fully insulated with loose vermulicite and a full red brick facade? It sounds as if Fio was working with a smaller foundation due to rethinking his design later.
    2. I am not opposed to building it larger if there are good designs out there for a larger one I am just not sure if I need too much more room.
    3. Does anyone know of someone in the NW USA specifically Portland that has an oven that they wouldn't mind showing off to someone bearing cold beer. (Have cooler to keep beer cold if I need to travel some)

    Any other hints or tips would greatly appreciated.

    Thanks darren
    antibacterial soap...just say no!

  • #2
    Re: Hello all.......Oven questions

    Rwiggim,

    Glad you've pulled the trigger. I can't really be specific on footprint for the oven you plan, but I will share a builder's adage. If you think you need a 14' x 22' shop, double the size, and it will still be too small. Same for countertops and shelf space. Maybe give yourself room to expand.

    Jim
    "Made are tools, and born are hands"--William Blake, 1757-1827

    Comment


    • #3
      Re: Hello all.......Oven questions

      Originally posted by CanuckJim View Post
      Rwiggim,

      Glad you've pulled the trigger. I can't really be specific on footprint for the oven you plan, but I will share a builder's adage. If you think you need a 14' x 22' shop, double the size, and it will still be too small. Same for countertops and shelf space. Maybe give yourself room to expand.

      Jim
      Thanks Jim,
      If I want to double it then I will have to figure in the additional cost of a large piece of jewelery for my wife's building permit.
      antibacterial soap...just say no!

      Comment


      • #4
        Paul built in Portland

        (D) 3. Does anyone know of someone in the NW USA specifically Portland that has an oven that they wouldn't mind showing off to someone bearing cold beer. (Have cooler to keep beer cold if I need to travel some)

        Any other hints or tips would greatly appreciated.

        Thanks darren[/quote]"

        ================================================

        (M) Paul Ages built a great oven in Portland. He hasn't posted here for eons but he must have over 200 posts. I'd write to him through this forum as he hasn't released his private email.

        (M) Here's his profile:

        http://www.fornobravo.com/forum/70-paulages/

        (M) Paul is knowledgeable about baking as well as building!

        Ciao,

        Marcel

        P.S. You can also see my oven. I'm near junction City, North of Eugene, OR.
        "Everything should be made as simple as possible, ...
        but no simpler!" (Albert Einstein)

        Comment

        Working...
        X