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Alternative brick - 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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Alternative brick

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  • Alternative brick

    I understand the principles of using the low/medium duty firebrick for the floor but what about the dome? Would the oven perform more efficient if the dome bricks contained more alumina/less silica than the low/medium duty floor bricks? Granted $$$/brick is more expensive but I may have access to such a brick for less than retail.

    Regards,

    Joe

    p.s.
    Just a newb who hasn't even dug the foundation...yet.

  • #2
    Re: Alternative brick

    Hi Joe,
    you can use the higher grade fire bricks but be aware that they will absorb much more heat and raise the temperature of your oven temperature.
    Remember that the low or medium fire bricks will get to and hold around 500°C which is DOUBLE that of a normal domestic oven, so why would you want to achieve an oven temp of say 600+°C. Pizzas will cook in around 90 seconds and cooking them in 60 seconds is getting rather short especially to be able to 'control' your cooking!
    Those bricks are designed for high temperature furnaces where moulten metals are heated and poured, not for food cooking ovens.
    They are a lot heavier and also a hell of a lot harder to cut, even with a 14" diamond brick saw.
    I cut one to see the insides (as I was using second hand bricks), and it was like cutting a steel brick! I certainly wouldn't like to cut 120 or so of them for a 40" Pompeii oven!

    Neill
    Prevention is better than cure, - do it right the first time!

    The more I learn, the more I realise how little I know


    Neill’s Pompeiii #1
    http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
    Neill’s kitchen underway
    http://www.fornobravo.com/forum/f35/...rway-4591.html

    Comment


    • #3
      Re: Alternative brick

      Thanks for the reply Neill. The bricks I am thinking of are used in cement manufacturing kilns and I think weigh around 10lbs(will check tomorrow when I get to work).

      I'm exploring the idea of an oven that would have the benefits of both dome and barrel shaped ovens. Construction materials, layout, design, etc and whether or not it is possible. If a full dome of high duty brick is too much perhaps every other row, every third, or just the final top bricks of the dome. Is there anything to gain by using manufactured wedge shaped bricks?

      Just bouncing some ideas around and I apologize if I am being to theoretical.

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