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