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Oven Doorway shape? - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Oven Doorway shape?

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  • Oven Doorway shape?

    Looking at many oven photos and they all seem to have an arched entry /doorway?Is there a particular reason for this (Draw better?)or is it just an aesthetic reason?I'm leaning towards leaving mine a 12" x 19" rectangular shape as i'm looking for very clean geometric shapes for the design,though would obiously change my thoughts if this would hinder the performance?Thanks.

  • #2
    Just my two cents, I have built several and now have started building Arches for the entire entry for two reasons.

    The first reason is asthetics. If done right, it looks great.

    The second reason is economisc. my first oven I used mild steel Angle iron to cross the entry ways. Over time these began to rust leaving a mess and looking bad. I started using Stainless angle irons, and althought I highly reccomend them for anyone building the doorways in that manner, they do cost considerably more. Not just the actual cost but my cost in time to go and get them. The place I have to go is quite out of my way.

    If you are going to use angle iron on your doorway, it will be money well spent for Stainless irons.

    K.O.

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    • #3
      Thanks Keith.I'll keep that in mind.I noticed rust development on a lot of chimney vents also.I had thought about stainless steel for that as i figured than these ovens had a long lifespan and I certainly have no intentions of moving or demolishing mine any time soon.

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