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