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Low heat mass / high insulation 36" - 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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Low heat mass / high insulation 36"

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  • Low heat mass / high insulation 36"

    Hello all. Amazingly useful forum. I'm thinking of building a 36" Pompeii.

    My goal is to improve heat up time. My main use case would be pizza, with perhaps one batch of bread after. The heat mass necessary to do multiple batches of bread is of no use to me.

    What do you think of trying to minimize heat mass, and make up for it a bit with extra insulation?

    1)Double FB insulation above and below
    2)Slightly lower vault (14")
    3)Use 1/3 brick construction, rather than 1/2 bricks
    4)Shave deck bricks down to 2/3 thickness.

    What do people think of the practicality of these ideas? Any other's I haven't thought of? Do you think these measures are likely to improve heat up times?

    Finally, what is the consensus view on how long it takes to bring a standard Pompeii up to pizza temp? I'd really like to make it a weeknight oven.

    My Build Thread