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  1. Soldiers on the bricks or around them?
  2. Thermal mass across whole floor or biased centrally ?
  3. Refractory Cement
  4. Height of chimney
  5. Introduction
  6. Need Flue advice in DF-W
  7. ooden wedges when building dome
  8. Napolino70
  9. Doughy pizza help
  10. looking for plans for a bbq, woodfire oven combo island
  11. Lighting interior while cooking?
  12. Wich kit should I buy?
  13. Should I Buy A Cover For My Oven?
  14. Rocket Burner
  15. Heating Time vs Size
  16. Floor blocks spreading?
  17. Newbie Pizza Oven DIY HELP!!!
  18. help! rain
  19. A base on a slab that is not level- how to?
  20. Internal rendering
  21. another hearth question
  22. On top or underneath?
  23. Joint finish ?
  24. Cottonwood / Poplar as fuel (anyone try it)
  25. First build price
  26. could I build directly on top of brick patio and forgo the slab?
  27. Getting Started on First build
  28. hearth not level?
  29. Help for newbie in oz
  30. Foundation questions
  31. crack on outer shell of oven?
  32. Mobile Catering Brick Oven
  33. best way to place straps on a prima70?
  34. First row of the dome
  35. Newbie from oz
  36. Oven struggles - bottom of crust terrible
  37. oven Not hot enough
  38. First post and about to pour cement..
  39. Vermicrete Layer
  40. Plans
  41. Duraboard vs FB Board
  42. Wood Hearth Stand
  43. Add a grill grate to a FB Fireplace?
  44. First post
  45. Comparison
  46. Decisions..Decisions..
  47. Are brick ties a good idea?
  48. Modular/Kit Oven compared to an authentic brick oven.
  49. How much $$$ do you have in your oven
  50. parchment paper in brick oven?
  51. Oven Size / Ease of use
  52. questions about toscana ovens
  53. Temp resistence for insulating the Hearth?
  54. Foundation question
  55. Mobile
  56. Round Oven with an Ash Slot
  57. Indoor pizza oven...tying into existing old fireplace chimney?
  58. Oven Curing
  59. Info on a corner build for an outdoor kitchen
  60. My oven finally done, but
  61. New builder - use lintels for hearth base
  62. Oven Floor Material
  63. caution with forno comps
  64. Thank you DerkP~you are gracious and generous
  65. Disadvantage to footers?
  66. No Reply
  67. wet exposed insulation at opening of oven
  68. Mortar or not to mortar
  69. Vent Size
  70. Whats your floor temp?
  71. Oven Build in SC
  72. My Brush is stripped
  73. California Fire Restrictions
  74. Hello from Maine
  75. Brick Question
  76. Newbie, with a strange question
  77. Toscano 90H series
  78. New from NZ
  79. Kessler infrared stopped working
  80. Looking for profesional pizza oven designs
  81. My First Pie!
  82. Black Soot
  83. Andiamo Reviews?
  84. Why dont I need to dig footer below frost line?
  85. 42" Corner Build Slab/block stand opinion
  86. Curing
  87. Cooking and use of oven in rainy damp climate
  88. Foundation size for 42"
  89. Dough - Bench proof or right into the fridge?
  90. Oven temp and Just ordered my oven!!!!
  91. Water Temp For Dough
  92. caputo 00 flour = bad crust in gas oven. HELP
  93. Caputo 00 flour = bad crust in gas oven. HELP
  94. Caputo 00 flour = bad crust in oven. HELP
  95. ___Fire Building___
  96. Choosing an oven for baking
  97. Proximity to tree; ash slot? Newbie questions
  98. New Build
  99. Small WFO
  100. Help please 36 build UK
  101. my build is underway
  102. Using Vermiculite board as the cooking surface
  103. The build goes on.
  104. Need help deciding on oven...
  105. Trying to decide
  106. White cement mortar
  107. new guy here need some info
  108. Super Bowl Party
  109. Calculating quantities
  110. Expertise needed on pizza oven quote
  111. Corner Build
  112. Need Costa Rica Oven Tools
  113. Debating on a build
  114. Debating on a build
  115. Cracking of in my new Bravo Pizza Oven
  116. floor instalation ?
  117. setting floor bricks on FB board
  118. cast in place with home-brew ??
  119. Finding materials
  120. Looking for a simpler plan...
  121. Dough not rising
  122. Which tools?
  123. Floor heating problem - help!
  124. Considering a Primavera 60 - have some questions
  125. Ash instead of Vermiculite
  126. Trying to save a poorly made oven!
  127. P60 Installation help
  128. Indoor in pizza oven in old unused fireplace???
  129. Pizza Oven Selection Wizard
  130. New Member Intro from NZ
  131. Brick Floor and Vermiculite Concrete
  132. Pizza Oven Glossary
  133. Laying Brick Floor
  134. Hi!
  135. Barrel Vault Oven
  136. Bread, Pizza and Coffee Economics (Or: Justifying the Cost of a Pizza Oven)
  137. Barrel Vault Oven
  138. Longest build ever - trying to finish dome - help!
  139. Need help in Victoria
  140. Would like to add an avitar to my posts
  141. Where to find fire bricks in England
  142. How to make form for castable dome
  143. dome casting form work question
  144. fire clay walls
  145. Featured PIE! :)
  146. Calcium silicate board got wet
  147. a whole slew of dumb newbie questions
  148. design decisions
  149. Buying firebrick in S FL
  150. Door Ballast
  151. Oven Crazy Friend
  152. My first WFO casa 2G 90
  153. Is the Primavera 60 enough?
  154. Metric Install guide for Casa100
  155. Vermiculite Compressive Strength
  156. Italian Sauage in Woodfired Oven: How?
  157. tartine receipe with premio2g100?
  158. Forno Bravo
  159. newb from Essex
  160. Insulating hearth - Use firebricks instead of vermicrete?
  161. How cheaply can an oven be built?
  162. That's hot!
  163. Economy 24" cast in place in Japan
  164. Chimeny, chim chim cher-oo
  165. Cladding, hold the cracks
  166. Oven on Wheels
  167. Using fans
  168. Hello from a newbie
  169. New melbourne based build
  170. Bricks, I need some insight
  171. How to download the e-book pdf files?
  172. thermal mass vs insulation
  173. Does modular = portable?
  174. charcoal briquettes in wfo
  175. Cleaning Dome Mortar
  176. cooking floor type material
  177. Insulation and stucco question
  178. New oven build
  179. just wondering
  180. Toscana 90.....
  181. Cooking floor fire brick installation on FB Board
  182. Pompeii Pizza Oven Construction
  183. Modena2G Series
  184. Where in Mn.???
  185. first pizza in the 'not going to work', too small - born out of ignorance - oven
  186. Outdoor Kitchen - Aussie Build
  187. Help deciding
  188. Cappuccino Thermometer
  189. When are cracks acceptable?
  190. First time construction advice
  191. 3" Hearth and Dome OK?
  192. POSTING for Northeast Wisconsin
  193. A newbie oven question
  194. Another newbie oven?
  195. Fireclay or Orcoset
  196. How long does it take to install a Casa 2g90?
  197. Perlite/Mizzou castable
  198. Cement fondue used as a mortar?
  199. Small cracks in Refractory Mortar
  200. hearth material ?
  201. New Pompei Oven build
  202. sizing help needed
  203. burning locust wood
  204. Oven opening too small
  205. New bie here from California
  206. Pizza oven dreams diminishing!!
  207. Updated Progress
  208. wondering
  209. Looking for a mason/oven builder in PA
  210. Another Aussie Build - Flue Size
  211. Need to Isolate Dome Wall from Floor?
  212. Mother Nature hates me and my hearth
  213. Water vs. Fiber Board
  214. cucina stand
  215. Question about firebrick cooking floor
  216. Inflatable Form
  217. Question about FB insulating board
  218. Primavera70 on Brick Patio
  219. Centered Chimney
  220. Some Pics of my work
  221. Has anyone moved an oven and stand?
  222. Help: permits for using oven on a sidewalk
  223. Insulation blanket rating needed.
  224. Oven base installation on existing (uneven) patio
  225. help finding materials to build an oven, in Auckland NZ
  226. first soldier course
  227. Corner install in open area
  228. Blanket Deteriorating in Rain
  229. Wet Saw Question
  230. Chimney on top of dome rather than in front?
  231. stainless steel, Chimney Advise
  232. Tapered Bricks?
  233. 2 year old oven, problem with mortar
  234. Foundation advice
  235. Oven Usage
  236. Advice on Installing Door
  237. Newbie firebrick Q...
  238. pompeii oven question
  239. Homemade Clay Pizza Oven (Mk I)
  240. Modular units or ovens made from bricks
  241. Bendable Material/ Propane
  242. Oven Project
  243. my 1st oven, done!
  244. Water Saw vs Compound mitre saw
  245. How to lift Primavera 70
  246. Wood form plans for a 36" oven
  247. Oven on the Terrace
  248. First oven build
  249. One half of L for Wood Fired Oven
  250. Measuring dough hydration ?