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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.
These ovens are pretty, but IMO won't come close to a properly designed and constructed brick oven. In addition to lacking proper thermal mass and minimum insulation, these ovens are wider than they are deep, which have proven to suffer from breathing problems. True brick ovens last scores of years, and Alfa Forno folks wont stand behind their oven after 24 months.
They sure are pretty though, but for my $4000, I'd pass, and move on to a serious oven.
In order to fit a pizza and a fire, the fire has to be in the back, which means you can't watch the edge closest to the fire for doneness. You're basically baking blind.
Lack of thermal mass and insulation will make retention baking/bread baking impossible, but, for pizza, top heat is about infrared radation, and IR works independently from mass. A 4" black body at ~1000 F. will be emit the same radiation, the same top heat, as a 1/16" black body at the same temp.
I'm not defending this particular oven- the shape doesn't work for a side fire, the chimney's inside the main chamber and the dome is too tall for consistent balanced sub 90 second Neapolitan bakes, but, theoretically speaking, nothing is stopping someone from coming up with an extremely viable stainless dome pizza oven. It's just a matter of time.