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***FIRE*LIT or OUT*** - 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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***FIRE*LIT or OUT***

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  • ***FIRE*LIT or OUT***

    hi all
    I've been cooking for over a month now, I have cooked my pizza's with and without the fire lit and with the fire pushed to the back of the dome or the side. Im getting pretty good and prefer to cook with one or two small logs on the side. How do you all prefer to cook ? Just really looking to confirm my techniques or improve them

    Thanks

    Mark
    Last edited by ThisOldGarageNJ; 08-16-2010, 05:49 PM.

  • #2
    Re: ***FIRE*LIT or OUT***

    My pizza's definitely cook better with a live fire on the side.
    Ken H. - Kentucky
    42" Pompeii

    Pompeii Oven Construction Video Updated!

    Oven Thread ... Enclosure Thread
    Cost Spreadsheet ... Picasa Web Album

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    • #3
      Re: ***FIRE*LIT or OUT***

      You really want a bright fire burning when you cook pizza. The flames up the dome recharge the heat of the floor, and give you more uniform results.

      Fire to the side has the advantage of being able to see the pizza edge on the hottest side, so you can know when to rotate. With the fire in the back, you loose flexibility (it's cooler up front) as well as visibility.
      My geodesic oven project: part 1, part 2

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      • #4
        Re: ***FIRE*LIT or OUT***

        Mark - I tend to keep the fire (small) pushed around the sides and back, but I'm still learning. By the looks of your results, I wouldn't change a thing.

        Les...
        Check out my pictures here:
        http://www.fornobravo.com/forum/f8/les-build-4207.html

        If at first you don't succeed... Skydiving isn't for you.

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        • #5
          Re: ***FIRE*LIT or OUT***

          Looks like you are on the right page!

          I like good flames on the side. My first pizza event I shoved a pizza right into the fire with the fire at the back. It was a bit embarassing! That should put your dome up in the 1000 degree range which is preferred by many of us.

          While I have an infrared thermometer, I measure the hearth by throwing a small amount of semolina or flour on the hearth. At the right temperature it will take about 3 seconds to turn brown (instantly - like one, two (still white/yellow), three (brown). Much less and the hearth is too hot, much longer and the bottom won't cook properly with a good fire.

          Hope that helps! (but you are doing fine.)(My ideal would be a bit more flame OR a bit more time. I like my speckled caramelization just a hair darker, but... that is my taste and not necessarily yours!)
          Jay

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