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  1. Casa2G or Premio2G
  2. Does pizza sauce in metal can concern you?
  3. Pizza Stones
  4. Getting ready- need some construction advice!
  5. Form or indispenible tool
  6. Italian oven out back Australia
  7. Holy Brick!
  8. Thanks for the welcome
  9. New Oven
  10. Mortar Combat?
  11. Laying bricks lengthwise
  12. black ash
  13. Please comment on kit design
  14. Slope of the vent pipe?
  15. Wood
  16. Locating near buildings
  17. vermiculite or perlite
  18. vermiculte
  19. Fire Brick Or Concrete?
  20. Getting Started - Italiano Forni Build
  21. Small Pizza Oven.
  22. Choosing which Forno Bravo oven
  23. Need 28" plans...
  24. Fireplace vs. Pizza Oven vs. Bread Oven ??
  25. Mobile WFO operators/Farmer's Market liability insurance?
  26. Oven Door
  27. mobile oven-newbie question
  28. Cleaning mortar from bricks
  29. Clay/saw dust insulating layer over fire bricks?
  30. Heat Drops fast!
  31. Alternative to concrete hearth
  32. timber benchtop at front of pizza oven?
  33. Favorite Wood
  34. Refractory in Thailand
  35. Mortar not sticky
  36. pizza crispy
  37. Redwood Stand for a Strada Oven?
  38. quarry tiles onto firebrick as oven floor ?
  39. Oven Timeline
  40. WFO materials question
  41. Brick Oven Insert?
  42. That tool....
  43. really cheap floor insulation?
  44. Hello all
  45. getting the urge to build an oven
  46. Bricks vs Mortar
  47. Clay Mortar
  48. Won't be starting - Pizza ovens banned by local council
  49. Soldiers on the bricks or around them?
  50. Thermal mass across whole floor or biased centrally ?
  51. Refractory Cement
  52. Height of chimney
  53. Introduction
  54. Need Flue advice in DF-W
  55. ooden wedges when building dome
  56. Napolino70
  57. Doughy pizza help
  58. looking for plans for a bbq, woodfire oven combo island
  59. Lighting interior while cooking?
  60. Wich kit should I buy?
  61. Should I Buy A Cover For My Oven?
  62. Rocket Burner
  63. Heating Time vs Size
  64. Floor blocks spreading?
  65. Newbie Pizza Oven DIY HELP!!!
  66. help! rain
  67. A base on a slab that is not level- how to?
  68. Internal rendering
  69. another hearth question
  70. On top or underneath?
  71. Joint finish ?
  72. Cottonwood / Poplar as fuel (anyone try it)
  73. First build price
  74. could I build directly on top of brick patio and forgo the slab?
  75. Getting Started on First build
  76. hearth not level?
  77. Help for newbie in oz
  78. Foundation questions
  79. crack on outer shell of oven?
  80. Mobile Catering Brick Oven
  81. best way to place straps on a prima70?
  82. First row of the dome
  83. Newbie from oz
  84. Oven struggles - bottom of crust terrible
  85. oven Not hot enough
  86. First post and about to pour cement..
  87. Vermicrete Layer
  88. Plans
  89. Duraboard vs FB Board
  90. Wood Hearth Stand
  91. Add a grill grate to a FB Fireplace?
  92. First post
  93. Comparison
  94. Decisions..Decisions..
  95. Are brick ties a good idea?
  96. Modular/Kit Oven compared to an authentic brick oven.
  97. How much $$$ do you have in your oven
  98. parchment paper in brick oven?
  99. Oven Size / Ease of use
  100. questions about toscana ovens
  101. Temp resistence for insulating the Hearth?
  102. Foundation question
  103. Mobile
  104. Round Oven with an Ash Slot
  105. Indoor pizza oven...tying into existing old fireplace chimney?
  106. Oven Curing
  107. Info on a corner build for an outdoor kitchen
  108. My oven finally done, but
  109. New builder - use lintels for hearth base
  110. Oven Floor Material
  111. caution with forno comps
  112. Thank you DerkP~you are gracious and generous
  113. Disadvantage to footers?
  114. No Reply
  115. wet exposed insulation at opening of oven
  116. Mortar or not to mortar
  117. Vent Size
  118. Whats your floor temp?
  119. Oven Build in SC
  120. My Brush is stripped
  121. California Fire Restrictions
  122. Hello from Maine
  123. Brick Question
  124. Newbie, with a strange question
  125. Toscano 90H series
  126. New from NZ
  127. Kessler infrared stopped working
  128. Looking for profesional pizza oven designs
  129. My First Pie!
  130. Black Soot
  131. Andiamo Reviews?
  132. Why dont I need to dig footer below frost line?
  133. 42" Corner Build Slab/block stand opinion
  134. Curing
  135. Cooking and use of oven in rainy damp climate
  136. Foundation size for 42"
  137. Dough - Bench proof or right into the fridge?
  138. Oven temp and Just ordered my oven!!!!
  139. Water Temp For Dough
  140. caputo 00 flour = bad crust in gas oven. HELP
  141. Caputo 00 flour = bad crust in gas oven. HELP
  142. Caputo 00 flour = bad crust in oven. HELP
  143. ___Fire Building___
  144. Choosing an oven for baking
  145. Proximity to tree; ash slot? Newbie questions
  146. New Build
  147. Small WFO
  148. Help please 36 build UK
  149. my build is underway
  150. Using Vermiculite board as the cooking surface
  151. The build goes on.
  152. Need help deciding on oven...
  153. Trying to decide
  154. White cement mortar
  155. new guy here need some info
  156. Super Bowl Party
  157. Calculating quantities
  158. Expertise needed on pizza oven quote
  159. Corner Build
  160. Need Costa Rica Oven Tools
  161. Debating on a build
  162. Debating on a build
  163. Cracking of in my new Bravo Pizza Oven
  164. floor instalation ?
  165. setting floor bricks on FB board
  166. cast in place with home-brew ??
  167. Finding materials
  168. Looking for a simpler plan...
  169. Dough not rising
  170. Which tools?
  171. Floor heating problem - help!
  172. Considering a Primavera 60 - have some questions
  173. Ash instead of Vermiculite
  174. Trying to save a poorly made oven!
  175. P60 Installation help
  176. Indoor in pizza oven in old unused fireplace???
  177. Pizza Oven Selection Wizard
  178. New Member Intro from NZ
  179. Brick Floor and Vermiculite Concrete
  180. Pizza Oven Glossary
  181. Laying Brick Floor
  182. Hi!
  183. Barrel Vault Oven
  184. Bread, Pizza and Coffee Economics (Or: Justifying the Cost of a Pizza Oven)
  185. Barrel Vault Oven
  186. Longest build ever - trying to finish dome - help!
  187. Need help in Victoria
  188. Would like to add an avitar to my posts
  189. Where to find fire bricks in England
  190. How to make form for castable dome
  191. dome casting form work question
  192. fire clay walls
  193. Featured PIE! :)
  194. Calcium silicate board got wet
  195. a whole slew of dumb newbie questions
  196. design decisions
  197. Buying firebrick in S FL
  198. Door Ballast
  199. Oven Crazy Friend
  200. My first WFO casa 2G 90
  201. Is the Primavera 60 enough?
  202. Metric Install guide for Casa100
  203. Vermiculite Compressive Strength
  204. Italian Sauage in Woodfired Oven: How?
  205. tartine receipe with premio2g100?
  206. Forno Bravo
  207. newb from Essex
  208. Insulating hearth - Use firebricks instead of vermicrete?
  209. How cheaply can an oven be built?
  210. That's hot!
  211. Economy 24" cast in place in Japan
  212. Chimeny, chim chim cher-oo
  213. Cladding, hold the cracks
  214. Oven on Wheels
  215. Using fans
  216. Hello from a newbie
  217. New melbourne based build
  218. Bricks, I need some insight
  219. How to download the e-book pdf files?
  220. thermal mass vs insulation
  221. Does modular = portable?
  222. charcoal briquettes in wfo
  223. Cleaning Dome Mortar
  224. cooking floor type material
  225. Insulation and stucco question
  226. New oven build
  227. just wondering
  228. Toscana 90.....
  229. Cooking floor fire brick installation on FB Board
  230. Pompeii Pizza Oven Construction
  231. Modena2G Series
  232. Where in Mn.???
  233. first pizza in the 'not going to work', too small - born out of ignorance - oven
  234. Outdoor Kitchen - Aussie Build
  235. Help deciding
  236. Cappuccino Thermometer
  237. When are cracks acceptable?
  238. First time construction advice
  239. 3" Hearth and Dome OK?
  240. POSTING for Northeast Wisconsin
  241. A newbie oven question
  242. Another newbie oven?
  243. Fireclay or Orcoset
  244. How long does it take to install a Casa 2g90?
  245. Perlite/Mizzou castable
  246. Cement fondue used as a mortar?
  247. Small cracks in Refractory Mortar
  248. hearth material ?
  249. New Pompei Oven build
  250. sizing help needed