81 Inch First Build (and first post)

[windage]

this past fall, 2017...seven years later

[UtahBeehiver]

Thanks for restoring your pics of the massive 81 incher.

[windage]

yeah..a shame that 'photobastards' decided to capitalize on their previously free service and held us for ransom..anyway...how many posts does a guy need to make before 'he' is no longer an 'apprentice'? (asking for a friend) Funny seeing I have 2 of my builds posted here, with a fair bit of views, designed another portable and built 3 more residential ovens with buddies..

[UtahBeehiver]

I'm traveling right now but when I return I will notify the Admins to change your status or if Gulf sees this post he can too. We, as moderators have a s ked for permission to change members status but not approved as of this point.

[windage]

BeeHiver...don't sweat it...I don't need the prestige of a 'higher rank'...like getting to the highest level of a video game, it means nothing.......I am just a non-conventional, anti establishment guy remarking on a generally accepted method of how people are profiled based on how much they say, vs how much they actually do..photo from Friday night, 5/18/2018

[UtahBeehiver]

Thanks for your insights on large low dome and commercial ovens.

[Gulf]

BeeHiver...don't sweat it...I don't need the prestige of a 'higher rank'...like getting to the highest level of a video game, it means nothing.......I am just a non-conventional, anti establishment guy remarking on a generally accepted method of how people are profiled based on how much they say, vs how much they actually do..photo from Friday night, 5/18/2018

I was very busy Friday and Saturday. I'm resting up now. I have just notified Alex_FB about the Journeyman level. The participation ranking (number of posts) is a hold over from a previous version of vBulletin. The current version uses something they call "reputation" based on the number of Likes that a member receives for helpful posts. It's not perfect either for a number of reasons. Forno Bravo doesn't include it on the Forno selection for the forum. However, you can see it by selecting the Default vB5 Style at the bottom of the page. The "Reputation" level is reflected by by ten bars under the member's name. The bars are colored red individually as the total number of likes increases. Hovering the arrow over the bars will also highlight a corny description for the member's level .

[windage]

it's been over 8 years now since I started this oven and thread, here are some recent pics of our 'doins' here in Vanceburg, KY..

[windage]

more recent pics

[windage]

packed out dining room

[windage]

big seller, cheesy breadsticks

[windage]

hard to believe it's been 10 years already!

[windage]

The annual 'Ride for Tyra' we help with

[SableSprings]

Great to hear all's well with Arty's pizza place (and apparently you as well Roger...). I remember when I first joined the forum and was amazed at your build plans for the 81" monster. Looking forward to a little less time between posts on what you're up to. The pizzas and key chains look pretty darn fancy to these old eyes. Are your cheese sticks still as popular?

By the way, I have always considered you a true pizzaiolo...regardless of the posting status used by the forum for you...

[windage]

Great to hear all's well with Arty's pizza place (and apparently you as well Roger...). I remember when I first joined the forum and was amazed at your build plans for the 81" monster. Looking forward to a little less time between posts on what you're up to. The pizzas and key chains look pretty darn fancy to these old eyes. Are your cheese sticks still as popular?

By the way, I have always considered you a true pizzaiolo...regardless of the posting status used by the forum for you...

thanks for the kind words...I was informed that my status is not based on how many ovens I built, the number of pizza my ovens bake, or the number of views..over 64k..but by how many 'likes' I get..oh well..yes, the cheese sticks have morphed into more toppings offered with hot pizza sauce to dip..my fav is sweet onion, bacon and ham..