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Starting up in or after the cold weather - 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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Dome Installation Video - Casa / Premio / Modena

Hello,

For many of you who bought a modular oven, you may have asked how we put the domes together when we build them. For those of you considering one of our ovens, we shot a video to make your install easier.

Check it out on our You Tube Channel.

https://www.youtube.com/watch?v=-7q7...jSniYogfUra06Q

If the link doesn't work, simply go to You Tube and type Forno Bravo Channel. The video title is How to Set your Forno Bravo Oven Dome Pieces.

Thanks for participating in our Forum. We will have more video content available soon.
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Starting up in or after the cold weather

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  • Starting up in or after the cold weather

    Happy New Year to all,
    We are going through pizza withdrawal in New England. With the weather a brisk 30 or below we haven't fired up or oven since November. My question may be obvious but here it goes anyways:
    Either this time of year or when the weather gets warmer; after the oven has been sitting for an extended period of time, should we bring up the oven temperature slower than normal. We usually get the oven up to temp in the warmer months in approx 1.5hrs. Any thoughts on this.
    GG

  • #2
    Re: Starting up in or after the cold weather

    Mr Gweeto,

    We have a good bit of below freezing temps here and have had no difficulty firing the oven at any temps. I don't think the oven cares what the out door temps are...

    JED

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    • #3
      Re: Starting up in or after the cold weather

      I agree. You'd have no concerns over firing it up at 60 degrees, so 30 degrees lower is nothing when you look at the entire thermal range of a firing. You could literally stick a light bulb in there for an hour and you'd be back to 60 degrees again.

      Fire on!
      ____________________________________________
      sigpic

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      • #4
        Re: Starting up in or after the cold weather

        Thank you for the input. The weather is supposed to get up to a balmy 40 or so the next couple of days so I think I can start to smell the pizza cooking already.
        G

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        • #5
          Re: Starting up in or after the cold weather

          Moisture is the only concern after an extended sit. If things are relatively water tight (or snow) you are good to go.

          RT

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          • #6
            Re: Starting up in or after the cold weather

            RT,
            Our oven is built like a small home. It even has a ridge vent. Go to mrgweeto photos and you can see the finished product. That was my only worry. We have a few expansion cracks that occured the first coupe dozen firings. I spoke to someone that knows a mason that builds outdoor ovens and he is a firm believer that you should have bigger mortar joints between the fire brick for expansion joint cracks so tke cracks don't actually happen in the brick itself. Makes sense but I think that you would be more prone to mortar actually popping out. That's a moot point anyways because ours is up and running, has made about 100+ pizzas and is a real machine. Love it and have pizza withdrawal.
            GG

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            • #7
              Re: Starting up in or after the cold weather

              A while back I let me oven stand idle for about 8 months. In getting it going again (it was very wet inside), I started with a process of continuous burning for 5 days. I started with a small fire then kept it going and increased the amount of wood gradually. the last day I filled the oven up and let it burn for 24 hrs.

              It was good to go after that and as an extra measure I sealed the whole oven with several coats of brick sealer.

              I would need to repeat this process again if the oven was left idle for more than a month or so (depending on weather).

              Rossco
              / Rossco

              Comment


              • #8
                Re: Starting up in or after the cold weather

                Does your oven have a surround. In other words is the igloo exposed or is it in a stucture with a roof as ours is (see our oven on the photos in mrgweeto).
                G

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