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Any thoughts on quality/performance of this oven - 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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Any thoughts on quality/performance of this oven

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  • Any thoughts on quality/performance of this oven

    Would anyone care to share their thoughts on the expected performance, efficiency and lifespan of this oven? I can see that most of the bricks were not cut and thus there are large gaps filled with refractory mortar. How much weaker is the design and is it far more likely to collapse in?
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  • #2
    Re: Any thoughts on quality/performance of this oven

    No fancy cuts in my oven.... brick bolster and angle grinder. 2yrs now and it still cooks real good and definitely still standing. I have definitely got big admiration for the ovens with the fancy brick cuts .....but the forno can be built by the "masonry impared" like myself. Insulate that oven ,tart it up ,and cook in the knowledge that its a dome and simple gravity will keep it up.

    Regards dave
    Measure twice
    Cut once
    Fit in position with largest hammer

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