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Cooking surface in the WFO - 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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Cooking surface in the WFO

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  • Cooking surface in the WFO

    Has anyone put any alternative cooking surfaces in an WFO like a steel plate or granite, ect. for different thermal characteristics. That is, alternative cooking surfaces to the straight fire brick surface. If so, please share any thoughts or experiences. thx John
    Our Facebook Page:http://www.facebook.com/pages/Stoneh...60738907277443

  • #2
    Re: Cooking surface in the WFO

    Steel baking surfaces (aka pans) are generally frowned on for pizza and hearth breads, although they have their use for smaller things like rolls and cookies. Granite has the reputation for popping off shards at high heat, besides I don't know what the advantage of stone over brick would be.
    My geodesic oven project: part 1, part 2


    • #3
      Re: Cooking surface in the WFO

      I had the opportunity to buy an old blogget pizza oven when I was building my WFO, they use a composite material for the deck which is perfectly smooth, Unortunately I couldnt find enough information if it would withstand the higher heat of a WFO, So i chickened out... Would love to know if anyone else has tried other materials..