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Oven Floor Design - 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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Oven Floor Design

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  • Oven Floor Design

    I poured the slab/table for the oven and will start building the actual dome in a few weeks. Yesterday I went to a pizza restaurant who had a wood-fired oven and noticed they built the fire in the center of the oven in a "trough" about 16" wide and 3" deep. On either side of the trough were the actual cooking surfaces. This seems like it would be less messy as actual fire/ashes are below the cooking surfaces. What do you think about this design?

    I'm building a 48" dome for a restaurant which will cook flat bread, tapas, baked potatoes, roasts, grilled meats/veggies, stews, bread & dessert. It seems that the trough design would be good for grilling, by placing the iron grill across the trough. But I'm wondering whether there are any cons to this design and whether it would work for my application.

    Thanks

  • #2
    Re: Oven Floor Design

    How do they get the trough cleaned out? Do the old ashes just accumulate in there?

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