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Hearth insulation -- which layer on top? - 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 insulation -- which layer on top?

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  • Hearth insulation -- which layer on top?

    You can read about this "base insulation layer" on :
    http://www.fornobravo.com/FirenzeCon...WeLearned.html and
    It was discussed here by Jim (see post 16). Our oven is more of a Firenze
    type. We think it will serve us better: we are not planning to bake lots of
    bread, so we do not need a lot of a thermal mass. We are going to use our
    oven mainly for roasting meats and seafood as well as for baking a pizza or
    focaccia. In both cases it's possible to keep some fire going on while
    cooking and reduce time heating up an oven.
    PS We have some pictures and I guess we could post them soon.