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Additional Mortar Layer - 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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Additional Mortar Layer

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  • Additional Mortar Layer

    What is the current thinking on adding a 2" layer of refractory mortar on the outside of the dome. I know it's been stated that this layer can add additional retained heat to the oven which is useful in bread baking. I assume it also slows the heat up times. The reason I ask is that at one time a layer of splits added to the floor was advocated for bread but I understand that was not effective.
    Also what is the cause of cracking. I know that's a very broad question. I assume it has to do with differential heating of the oven, the dome absorbing heat faster and growing in relation to the floor and lower parts of the dome? What about circulation of air from the entry?
    I was looking at Dino's cracks and trying to see what's going on.

    Mark

  • #2
    Re: Additional Mortar Layer

    i have 1" extra on mine. It still heats up in about 45 minutes to pizza temp (though it is not fully saturated at that point, meaning if I took the fire out then the dome temp would drop quickly). One of my biggest problems in baking bread at the end of a pizza session is waiting for the oven to cool down. 2" might be too much mass, search some of my past posts, I have nearly killed myself trying to use all of the heat in my oven...

    As to cracking, It is going to crack, be ready for it.

    Drake
    My Oven Thread:
    http://www.fornobravo.com/forum/f8/d...-oven-633.html

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