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Making the brick cooking floor smooth - 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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Making the brick cooking floor smooth

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  • Making the brick cooking floor smooth

    a perfect firebrick exits only in platonic literature... real bricks are mere shadows of these.

    i too was not too happy with the "flatness" of the oven floor after i laid my bricks and i suspected that no amount of "re-laying" was going to get them even. there were quite a few sharp edges for the peel to catch. so... i mounted a masonry grinding wheel on my angle grinder and (with a light touch) ground down all of the sharp edges which i felt might inhibit sliding of the peel.*now i don't have rectangular bricks but instead have little flat "pillows". *we've made three batches of pizza so far and the peel slides in smoothly without a catch. i suspect the same technique could be accomplished with a drill with some sort of grinding attachment if you don't have an angle grinder.

    Robert
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