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Hearth Cooking surface - 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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Hearth Cooking surface

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  • Hearth Cooking surface

    My Mason has built lots of ovens and stated he has gone to laying fire brick for the hearth using morter as the joints. I assume one able to withstand high heat. My concern is in looking at pictures i dont see mortar used inside the dome between the firebrick on the hearth. It looks like the brick is on end lengthwise with no mortar between them at all creating a flatter service. Will what he is doing work?


  • #2
    i'm not certain whether or not it would work. it would seem that you would get expansion cracks in the mortar. the question in my mind is why mortar if you don't have to? i can't think of any advantage to mortaring the floor.
    my site for our pompeii and tandoor ovens


    • #3
      He is a speciazed mason for over 30 years and has built lots of ovens both barrell vault and dome. I questioned this technique and he really could not answer me why this is. I understand thermal expansion and it makes sense that I would get cracks in the mortar and it would also be harder to move pizzas in and out and around the oven with small joint ridges. I don't think the oven will be used but 5-10 times a month max. Probably just weekends and at large gatherings so it will certainly not take a ton of abuse. probably 2 firings a weekend max. I just wonder with what he did will it really afffect the temperature of the oven. At this point its too late to chand what he has done as the floor was laid today.