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Steel Baking Deck - 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 Baking Deck

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  • Steel Baking Deck

    Recently, over the past year, a number of people have been experimenting with other cooking surfaces apart from ceramics in cooking pizzas at home. The most recent and promising is using thick steel plate, inspired by tests using cast iron cookware in a home oven.

    I wonder abut the implications of using plate steel in a WFO, perhaps rested on a sand bed or floated into refractory concrete.

    Why? Faster startup time, lower wood consumption in a high-volume environment.

    Our Background. We operate 3 mobile wood fired ovens doing catering and food-truck sales in Denver, we build our own ovens out of reinforced refractory concrete. We started with a cooking deck of re-purposed soapstone countertop, then moved in our second oven to a deck cast out of refractory concrete (cooks like a dream) and now we're looking at creating a smaller, lighter oven on a cart. I hypothesize that the thermal mass of the dome is more important than the thermal mass of the deck, IF that deck is rapidly moving heat from the coals over to the cooking area a la steel. My wondering about using steel is that perhaps we can reduce the time it takes to startup our oven, and perhaps the size of our fire if we have a material that can very efficiently transmit that heat across the oven. As far as weight, I know that steel


  • #2
    Re: Steel Baking Deck

    Hey John,

    Interesting concept using steel plate. I believe this is not a popular approach for several reasons: the variance in temperature between steel floor and refractory dome, the acquisition cost of steel (must be at least 3/4" thick?) and the fact that the floor will surely warp from WFO oven temps.

    Is there a reason why you migrated from the soapstone to refractory floor?