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Ben' 39" performance - 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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Ben' 39" performance

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  • Ben' 39" performance

    Hi, everybody,
    I could not be more thrilled with my ovens performance!
    I have been so busy building away that I really haven't done any posting, but after my first weekend of cooking I wanted to post a quick Report.

    I started firing up at 4:00 Friday for a 6:00 pizza party with 3 other families from my neighborhood. My wife thought I was nuts inviting so many people on the maiden voyage but I was too excited for restraint.
    We did 11 pizzas which were nearly perfect (I left a few in a bit too long, but all was eaten with relish), had a great time and put the door on at 10:00 after burning the paper plates and sending rocket-like flames out the top of my 5' chimney and recharging a bit to 950F or so.
    Saturday morning I got up at 6:00 to set out my dough and check temp when I found it to be still around nearly 650F!
    I left the door off for a while and after returned to bake 11 loaves of bread in 4 batches. Concluding this I still had nearly 500F. It was my intent to through a roast in for sunday dinner before bed but with the temp at 10:00 pm (24 hours after fire!) at around 450F I decided to wait until morning.

    This morning (Sunday) I was still at 375F on the dome, so I left the door off for a while, sprayed in some water, and got the temp down to 330 or so. I threw in the roast at 8:45(complete with potatoes, carrots, onions and tomatoes) shut the door and went to church.
    We ended up not eating until 6:45 pm because we took a drive through the mountains to see the leaves with the kids and their friends, but it was all fabulous (though slightly overdone but still fork tender).
    I just closed her up for the night with a remaining 265F! I told my wife how completely gratified I was to still have so much heat 48 hours later and she insisted I hurry and post this note. In reality if I had been at 275F last night I would have considered this a real success. 24 bonus hours can not be beat!
    Now I have 5 nice cherry logs kiln drying for our next adventure!

    I love my oven and I love this forum and website.
    P.S. I cant wait for my 55 lb of Caputo 00 from Forno Bravo to show up this week!

  • #2
    Re: Ben' 39" performance

    Too Cool!! I can't wait to get to the cooking.



    • #3
      Re: Ben' 39" performance

      Ben, I'm with you, it's ok to experiment on your friends and neighbors! We do it all the time. I think it's great to have the confidence to try new foods or 1st time cooking with friends or neighbors. Share the experience I say!
      I've also got the 55lb bag of Caputo from FB and love it. I just follow the formula in the download-able pdf they have (as well as tweaks from the forum) and it works great. I've also found freezing extra pizza dough balls works great for at least 2-3 weeks.
      Your enthusiasm is great and it's nice to hear you're enjoying the oven. Happy Cooking, -Dino
      "Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

      View My Picasa Web Album UPDATED oct

      My Oven Costs Spreadsheet

      My Oven Thread


      • #4
        Re: Ben' 39" performance

        great work and now you can really start to enjoy your efforts.
        Building he oven is just the start of a much larger and expensive adventure. Now comes the outdoor kitchen to help share the outdoor enjoyment of the oven.


        Prevention is better than cure, - do it right the first time!

        The more I learn, the more I realise how little I know

        Neill’s Pompeiii #1
        Neill’s kitchen underway