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Cooking Floor and First Course - 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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Cooking Floor and First Course

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  • Cooking Floor and First Course

    I know that the plans state that the oven is more efficient if the first course sits outside the cooking floor:
    "The advantages of the round floor are that it has fewer seams,
    and the oven dome itself sits directly on the hearth, not the
    cooking floor, which is more efficient."
    Maybe this has been covered, but I'm not certain why this should be so. Also, does anyone have a handle on what kind of efficiency boost this gives? I plan on a herringbone firebrick floor, and if the boost is substantial, I will certainly go to the trouble of cutting the perimeter bricks into a round pattern, but if it isn't an appreciable difference, I'll skip it.

    Thanks!
    "You better cut the pizza in four pieces because I'm not hungry enough to eat six."

    -- Yogi Berra

    Forno Tito

  • #2
    Re: Cooking Floor and First Course

    That's a tough one. I can't put a figure on it. I think it is fair to say that most Pompeii ovens are built on top of the cooking floor, rather than around it -- thought in some way I think that is a reflection of the fact that it is easier to do.

    Any other takers on this?
    James
    Pizza Ovens
    Outdoor Fireplaces

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    • #3
      Re: Cooking Floor and First Course

      Maybe because it's conducting heat straight to the insulation rather than into the brick?
      "He is no fool who gives what he cannot keep to gain what he cannot lose." - Jim Elliot

      "Success isn't permanent and failure isn't fatal." -Mike Ditka
      [/CENTER]

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