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large brick pizza oven - 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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large brick pizza oven

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  • large brick pizza oven

    Has anyone tried to build a larger model of the Pompei Oven described on James's site? I'm thinking of a 6' diameter cooking surface with a similar design and my concerns are:

    a) how difficult building dome will be with increased size...

    b) if/how "middle leg" of "W" shaped (instead of "U" shaped) stand was constructed and difficulty involved with blocks over lintel ...

    c) how exhaust through vent/chimney behaves with larger dimensions...

    d) how internal heat of oven is affected by increased size...

    Thanks, Mario

  • #2
    Support for oven

    Hi Mario--I used a center support going from the front to the rear of the hearth and also going left to right about 2 feet back from the front, which cann't be seen in the photo [ I hope the photo is attached]. I used a quarter inch by 2 inch angle iron to support the blocks over the opening. I've had the oven for about 8 months and there is no hairline cracks on the base. ---Mel
    Attached Files

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    • #3
      Thanks Mel. Your oven looks great - good job!

      Comment


      • #4
        Mario,

        I can take a stab at #3 and #4. The oven should vent well with a larger chimney without any fans. For example, our Ristorante series ovens come with a 12" round vent opening.

        I terms of heat, you should also be OK. We have Ristorante ovens that go up to 73" -- over six feet. These ovens are able to hold the 750-800F where you tyipcally want to bake pizza.

        Good luck with your project.

        James
        Pizza Ovens
        Outdoor Fireplaces

        Comment


        • #5
          Thanks for the input, James.

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