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La fogarola or foucarola - 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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La fogarola or foucarola

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  • La fogarola or foucarola

    OK

    SO I have been just wondering about the low vault design and rememberd something in my cousins oven that I was going to add to mine but have not seen it talked about here. I am trying to attach a picture as it explains the little door next to the opening that was used to fuel to keep the flame going upward so that the pizza would cook on top.
    I found references to something like this in Alan Scott's book where he talks about using kindling inside the oven and I believe that is what many folks are doing on the site just curious as I would envision some sort of cast iron door there or something as well to mabe stop the heat from escaping if that was a concern.

    Curious as to what folks think?

    Dino
    Attached Files

  • #2
    Re: La fogarola or foucarola

    Wow, No. The edges of the door opening get really hot. Sticking your hand in that little door to fuel the fire would be really dangerous. You just throw your additional wood in the oven door.

    Completely counterproductive, in my opinion.
    My geodesic oven project: part 1, part 2

    Comment


    • #3
      Re: La fogarola or foucarola

      Dino,

      When I visted my uncle in Italy this summer I noticed he had the same little side door. I asked him what it's used for and he said a small flame is kept there to help see. Here's a photo.
      Attached Files
      Cheers!
      Tony

      See My Photos:http://picasaweb.google.com/tonyboca5/IlForno#

      My thread:
      http://www.fornobravo.com/forum/f8/t...orno-6995.html

      Comment


      • #4
        Re: La fogarola or foucarola

        It is funny everyone has seen the door and has a different opinion of what it is used for. The correct spelling is FUCAROLA at least in Itri. Not only is it used to see but it seems to be used to keep kindling going...see how your uncle seems to keep some fire there as well. I also found an old picture of this bakery my parents use to take me here in Cranston. They also had a door in a similar spot for the bred and the owners son said the other day the used it to see.

        Not sure if I am going to do it yet but it has a little character...to at least say where I am from. I was thinking if I put it and put a stainless steel piece of metal there to open and close it may keep the heat in if I wanted to retain heat over night.

        Thanks for the picture I am glad I am not the only one who has seen it.

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