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50 vs 42" quandry - 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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50 vs 42" quandry

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  • 50 vs 42" quandry

    Quandary

    I originally intended to build a 42" oven but now am contemplating a 50 to comfortably accomodate 2 18-19" pizzas. I have plenty of room on the hearth, plenty of materials. From the thermal efficiency experts out there, are there any functional reasons not to go to 50 (takes twice as long to heat, doesn't bake as well as smaller ovens because, whatever)?

    Thanks,
    Jim
    Last edited by jcg31; 09-27-2007, 03:30 PM.

  • #2
    Re: 50 vs 42" quandry

    One consideration is that it will take considerably more wood and for a longer period of time to get your oven up to temp and maintain temp

    I have a 43 inch circumference and would not have a problem doing two large pizzas as you are describing. Unless you are going to be cooking for a commercial purpose do not see need for this large an oven

    At Thanksgiving have done two 16 pound turkeys at same time, stuffing, roasted vegetables, etc all in this one oven.

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