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Using ventilation insulation for the dome - 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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Using ventilation insulation for the dome

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  • Using ventilation insulation for the dome

    What about this thing: http://www.szigetelesaruhaz.hu/pic/t...t-paplanok.png

    It has a layer of aluminum foil, is that a good or bad idea to use? Some say bad because it would trap moisture inside, but when it (the oven) reaches +100c it (the moisture) will find its way out, won't it?

    Would regular fibreglass from the 1960's do if it's placed directly on the dome? Or will it melt?

    This coming weekend is bricklaying weekend. Will make sure to post some fabulous pictures!
    Let's keep it metric

  • #2
    Re: Using ventilation insulation for the dome

    Is that insulation rated to take the required temperature? I've found foil tends to trap moisture. The steam condenses on the cooler foil and then runs down to the base leaving water at the bottom of your dome. If the foil is perforated it is slightly better but steam will still condense against it.
    Kindled with zeal and fired with passion.


    • #3
      Re: Using ventilation insulation for the dome

      Oh yes condensation running down the sides must be avoided as I'm in the north and will be cooking during winter, I hope.
      Any input on using stucco up here, haven't received any good response in other threads. Is it unthinkable in below 0c climate? Or is it just a rumour?
      Let's keep it metric


      • #4
        Re: Using ventilation insulation for the dome

        Many oven owners still operate their ovens in freezing conditions, I have seen more than one pic of an oven covered in snow, but still operating. The trick is to fire your oven regularly so it stays nice and dry internally.
        Kindled with zeal and fired with passion.


        • #5
          Re: Using ventilation insulation for the dome

          Proper insulation makes any oven efficient. Pizza can be best operated at temperature higher than 750 F and exterior temperature should be cooler. There is problem of moisture with aluminum foil.
          Last edited by aidenmuramats; 07-11-2014, 10:50 PM.