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Insulation thickness and type - 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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Insulation thickness and type

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  • Insulation thickness and type

    I have been trying to figure out how to calculate how much insulation to use.

    I am thinking that I am not really interested in heating up a few hundred pounds of bricks, so am thinking of the internal just being straight insulating fire-brick. I understand the point of the heat absorption, but would rather just have direct fire heat.

    How thick would I want this?

    And would I put something else after this? If you did not have the oven running for days at a time would any further insulation be necessary/economical?

    the big bonus of just fire-brick insulation is the price, if I put anything else, not only do I have to pay for that, but than probably also some a layer of normal brick (or whatever to cover it and protect it form the weather). And then it is like 3 times heavier, and I need to increase the foundation.

    So would 1-1.5 inches (or you tell me) of fire brick be good enough, particularly considering a couple hour use at a time would be the norm?

    what are your opinions on this.