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The oven door.... - 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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The oven door....

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  • The oven door....

    Hello all,

    I've split my questions in two, since they have little to do with eachother - the other being the question of Fire Clay.
    For the last month, I've been following the recipe for constructing a Pompeii oven, and am about to do start the dome - that having a 36" floorspace. Now, I don't see anything about oven doors, and was wondering how that normally is made. Is it cast Fire Cement, or something lined with steel? How does one open it? How is it attached?
    This has been a really fun project, and I'm trying to do it right with no second-guessing...

    Thanks for any replies.

    H. Larsen

  • #2
    Re: The oven door....

    There are several styles of door. For most uses, a simple wooden door works fine for retained heat baking, if you are patient enough to let the oven cool down below 500 degrees f. before you put it in. There are any number of variations on this theme: some members have build elaborate custom cast metal doors with hinges and rope seals such as you would find in a wood stove. There are insulated doors, useful for those who want to keep the heat up between daily firings.

    There is a metal fire door that aims a blast of air at the bottom of the fire, and tilts forward to the edge of the vent. This is especially useful for getting a fire going in cold weather.

    Of course, if you are just cooking pizza with a fire in the oven, you don't need a door at all.
    My geodesic oven project: part 1, part 2