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Oven stand stability questions - 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”
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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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Oven stand stability questions

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  • Oven stand stability questions

    With the oven stand, is there any advantage to filling every other core as opposed to just the corners? The instructions suggest either method.
    I was going to just do the corners as I thought that once the hearth goes on top it would lock everything in and be heavy enough to hold the stand in place.

    And with the angle iron over the opening, picture 2.5 in the instructions has it spanning the entire width of the stand and picture 2.6 has it only spanning part way across the front. Is there any advantage in either option?

    Obviously the stand needs to be structurally sound but when is it prudent construction and when is it over-engineeered?

  • #2
    Re: Oven stand stability questions

    I just realized that no one answered this one.

    I think whether you fill the cores has a lot to do with how stable your ground is. Do you have a really good footing? Earthquakes?

    If you are on solid ground and don't get quakes, you should be fine pouring the corners.

    It doesn't matter whether the angle irons spans over to the edge of the stand or stops in the middle. Either works.

    I sometimes think the oven project is a type of personality test for how we deal with uncertaintly. If you haven't done it before, it's hard to guess forward how it is going to come out and what matters, and what doesn't.

    Still, Jim H said a while back -- these aren't space rockets, they're ovens. Every oven that I know of has come out great, and I can't think of one that didn't work.
    Pizza Ovens
    Outdoor Fireplaces


    • #3
      Re: Oven stand stability questions

      Thanks James. I think I'll do the corners and see how it goes.
      Luckily the slab turned out square so I've been able to just dry stack the bricks without mortar.
      I'd post new pictures but the optics on my camera have gone and they're all out of focus. But as soon as I get a new camera I'll put them up.