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Getting Started... - 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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Getting Started...

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  • Getting Started...

    any designs out there for the round model? How about the smallest that one could get away with?

  • #2
    The plans are here:


    As a rule, 36" is a good minumum; 31" in a pinch. Anything smaller than that, and you should try to get crafty, and make a 31" oven work.

    Pizza Ovens
    Outdoor Fireplaces


    • #3
      cool, 31 to 36" could work in my backyard. On an oven this size, and considering I plan on going with the Gabled version using steel framing, how much of a distance would you reccoment from the outside of the dome (including the mortar layer) and the inside of the framing structure?
      I plan on filling the cavity with vermiculite (sp?).


      • #4
        Good plan.
        If possible, you should leave 5" between the outside of the dome and the wall. That would fit 1" woven ceramic insulation (insulfrax) and 4" loose vermiculite.

        Don't put a metal stud directly across from the dome where it is the closest to the edge, and you have more space.

        Pizza Ovens
        Outdoor Fireplaces


        • #5
          Then I think I can do a 63 x 73 foundation, 56 x 63 block stand and do a 36" cooking surface. I may need to reduce the dome diameter slightly, but I figure I can figure it out once I have the insulating hearth built.

          one more question on the foundation:
          I plan on pouring a patio beforehand and the oven will be part of it but will come afterwards. Would you pour the foundation for the oven at the same time you pour the foundation for the patio? Meaning all as one (given that the depth of each will be different. Or would you pour one and then pour the other around it. Note I live in San Diego and I do not have to worry about frost in the winter.


          • #6
            Earthquake maybe, frost no.

            It makes sense to me to pour everything at once. Anyone disagree with that?
            Pizza Ovens
            Outdoor Fireplaces


            • #7
              i built my oven on top of an existing patio (which i figure is between 3 and 5 inches thick and unreinforced (no wire or rebar)). i've had no cracking problems near the oven (there was a pre-existing crack about 12 feet away). so (in my "no warranties" opinion) i think you can safely pour both with about the same thickness, at the same time.

              however, the one thing you will want to do is to have the people setting the forms, do so in such a manner that your patio will be level where you want the oven (otherwise you'll have to painfully measure and cut concrete block like i did). the rest of the patio will slope for drainage. its probably best to achieve "levelness" by bringing UP the base of the patio under the oven (relative to the rest of the patio). in this manner you'll get some extra thickness under the oven, get the base level and also prevent water from flowing into your wood storage area.
              my site for our pompeii and tandoor ovens


              • #8
                Yes, I realized that I would have to deal with the leveling issue. I may separate the two with treated 2x6. I'll have to think about it. Good news is that it sounds like I don't need to go the full 10".