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