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Steel Stud 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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Steel Stud Question

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  • Steel Stud Question

    Excuse me as this may be a stupid question, but are there difference's in steel studs that I need to be aware of? I found 25 on CL for $20 bucks and they were extra for a wall in a basement. That's all I know about them. Seems like a decent price but as I'm not at this stage yet so I wasn't sure if I needed a specific type or thickness. The oven will be built in a cold climate if that makes any difference. Thanks.

  • #2
    Re: Steel Stud Question

    watch out for super-light weight studs. Most of the studs you get from hardware stores (in my experience) are around 25 gauge. 25 gauge studs should be used for non-load bearing applications.

    An oven with a walled enclosure is a load bearing application. Shingles, tar paper, cement board, and people ( if you ever have reason to go climbing on the roof) are all heavy.

    I recommend 18 gauge or 20 gauge as a minimum.



    • #3
      Re: Steel Stud Question

      Or double them up to make them twice as strong. Of course that is if they are free or reasonably inexpensive. Never look a gift horse in da mouth!
      Build Thread:http://www.fornobravo.com/forum/f8/i...ome-15521.html
      Photos: http://groups.yahoo.com/group/brick-...67884/pic/list
      Oven Blog: http://johns-brickoven.blogspot.com/...ven-folly.html


      • #4
        Re: Steel Stud Question

        How many studs do you need for the design of your enclosure? You will certainly need twice that number....Mix these stud in with the studs you buy elsewhere. I would have no problem using them. The roof of your enclosure is relatively light weight.
        Lee B.
        DFW area, Texas, USA

        If you are thinking about building a brick oven, my advice is Here.
        Our One Meter Pompeii Oven album is here.
        An album showing our Thermal Breaks is Here.

        I try to learn from my mistakes, and from yours when you give me a heads up.


        • #5
          Re: Steel Stud Question

          We used 18 ga. steel studs, 6 bags of vermiculite and a few sheets of green board, almost done, pictures here: DIY pizza, Pizza Making Supply, DIY Pizza oven, DIY pizza-ovens, DIY wood ovens, pizza Cutter, Pizza Stones, pizza knives, spice shakers, cheese shakers, crushed red pepper shaker, grill pizza, grill pizza, pizza Q, BBQ pizza, make pizza grill, makin Oven is built of mostly "FREE" recycled materials !