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Thermal mass question - 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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Thermal mass question

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  • Thermal mass question

    I am in the planning stages of attempting to build a Pompeii on a metal stand. I am basically looking to have it resemble a Stefano Ferrara mobile oven. I am trying to go as small as I can and still make 2 pizza's at a time. How is 34 inches? Now for my question, I understand that less thermal mass heats up quicker and is better for pizza making. I am pretty much interested in making pizza's. I would say 99% of the time. So when building, would it be prudent to cut the bricks from being 4.5 inches to like 2.5 inches for the dome, or is this a bad Idea. I am trying to cut down on the diameter of the stand that I will need.


    Scott D.

  • #2
    Re: Thermal mass question

    I dont know if prudent is the correct way to phrase it, but cutting the bricks in half will work just fine to reduce fuel use, speed up heating time, reduce weight, and size, especially if all your doing is pizza. A 30" oven can easily handle two 12"-14" pizzas, if your entry is designed well.


    • #3
      Re: Thermal mass question

      I have a two and a half inch thick oven, see the link in my signature. I don't recommend it. You trade off a lot of stability and structural integrity for an imagined improvement in heat-up time.

      Also, low dome ovens are structurally challenged without buttressing in the first place. Making it thinner may be skirting disaster. Prudent? No.
      My geodesic oven project: part 1, part 2


      • #4
        Re: Thermal mass question

        You trade off a lot of stability and structural integrity for an imagined improvement in heat-up time
        From my reading through threads here I get the impression there is no real heat-up time improvement from a thinner dome. One can still cook pizzas in a hot oven that isn't fully saturated. What you get from a two-and-a-half inch thick oven is a reduction in residual heat capacity.


        • #5
          Re: Thermal mass question

          Thanks for the feedback. I think I will plan on 4.5 inches for the dome.