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Domes vs. Elongated Construction - 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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Domes vs. Elongated Construction

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  • Domes vs. Elongated Construction

    I am starting to plan my oven, which direction should I go? I like the elongated style(simply because of the time savings, not cutting so many bricks). I will be using it for pizza, turkey, chicken, and would like to try breads. I love the picture on this site, with the fireplace, outdoor kitchen, and firering. It has a purgula(sp?) attached to it. Does anyone have more detailed pictures of it?

    Thank you for all the info
    Rookie

  • #2
    Re: Domes vs. Elongated Construction

    I don't know that it's as easy as a barrel vault but constructing my dome was certainly not the hard part with the oven. The finish took a lot longer (is still taking actually) than the dome. Most of the dome can be made with 1/2 bricks (which I created by scoring the brick with a partial cut and then whacked the sides apart with the back of a roofing hammer) so there is no need for complex cuts until the end of the dome build. Obviously, if you want to minimize the mortar size you can make more cuts.

    A dome is more versatile than a barrel. More even heat, and with the pompeii design much faster to bring to temperature than a barrel - this is important for regular use.

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    • #3
      Re: Domes vs. Elongated Construction

      I'll second what Maver wrote. The round oven is a lot more fum to cook in.
      James
      Pizza Ovens
      Outdoor Fireplaces

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      • #4
        Re: Domes vs. Elongated Construction

        One more thing to add here.
        Elongated ovens and barrel vault ovens are different. An elongated dome is a round, dome oven that is oval shaped. A number of Italian ovens are oval, including the Casa160, the Artigiano120 and the Modena 160 and 180. They behave like a traditional dome oven, and give you more cooking space throgh extra depth.

        The barrel vault has a rectangular foot print, and a barrel vault top that curves in only one direction.

        Picky, picky.
        James
        Pizza Ovens
        Outdoor Fireplaces

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