- Help with making the fire
- Crust issue
- Cooking pizza in barbicue oven, need advice
- Can Someone PLEASE help me identify and find info on this build!!
- Is she insulated ok?!
- Cooking surface
- 2 Questions..need some confusion sollution
- Sand in between oven floor bricks?
- My attempt at an oven
- How cool is this?
- Using Steel Plate for dome
- Vent?
- Advice on door design
- Does Not Having the Dome Insulated Effect Pizza Crust?
- Terra-Cotta Bakeware
- Update on my new oven
- High duty fire brick
- 10" Tile saw
- fireclay help
- Cement conversion
- Need some help/reassurance!
- Vents brick and mortar
- Please help...Is our Stone Oven going to be OK?
- used fire bricks
- Hearth build up / strength question
- Need information on lime used for mortar.
- Filling in the hearth
- oven, door and chimney
- Corner Build Pompeii style oven with outdoor kitchen
- Ballpark cost for a 42" Pompei type oven?
- floor cracking
- new oven
- Oven Build 900mm - NZ
- How best to heat water using excess heat from oven
- Newbie dome question - 2.5" thick instead of 4.5?
- Dry stacking the dome, then mortar
- Remove Air Bubbles from Refractory Cement
- test thread
- Water soluble mortar
- Falling bricks?
- Casa2g110...What next?
- new 42" buld
- Stackable non-mortared brick WFO ala TimmyNY
- new here
- Flue suitability
- oven newbie
- Dangers of FB Board
- Vermiculite Hearth too dry?
- Shinagawa refractory Mortar Cracking problem
- Oven Floor: Sunken Reds?
- Portland cement
- Oven/Vent opening
- Amount of fireclay?
- Rebar tie wire versus string?
- Why slather mortar on the outside of the dome
- Medium vs Fine grade Vermiculite?
- new oven finished
- can't find ceramic ins blanket in area
- Taking oven with you when you move
- Yeast Question
- yeast question
- Fireclay
- Need help building oven
- High heat mortar mix ratios
- Indespensible tool
- cob + firebrick?
- Cracking my oven on curing fires
- Outer Arch Size
- Floor Tiles?
- Pizza bread oven & fireplace
- Are FB Casa2G Oven Made in USA
- hello all
- Help!!!!
- Insulation
- Hope I've found this forum in time!
- Laying half fire bricks onto reinforced concrete base
- Help
- Calore 90 Outdoor Fireplace
- Dome design/shape
- the dome
- Wall thickness
- How can i find a builder in Seattle?
- How to Mix Refractory Cement
- aerated concrete blocks
- Perlite ratio
- Curing the concrete foundations
- cutting fire bricks with ease for $55.58 in 4 simple steps
- granite as oven floor
- 32% or 38% alumina bricks
- General Question
- Rookie Question About Charcoal
- Indespnesable Tool
- Primavera Feedback
- Do Ashes Accumulate and Get on Pizza?
- Under the Hearthslab Insulation
- finished the dome, need help with finishing chimney
- Wire mesh in foundation
- moving on to firebrick
- Your web hosting provider?
- Trying to Do the Math Here
- Pearlite/Vermiculite Dome Insulation questions
- Hearth Floor Questions (More)
- question about hearth floor
- Lessons learned
- Foundation Thickness and Form
- Insulation options
- Chicken Wire Before Thermal Blanket
- Smoke
- Ashes? Any uses to recycle?
- Help! Losing heat like water out of a tap
- Things are good
- Liquid propane consumption
- Removing Forms
- Newcomer needs advice
- oven size vs heat up time
- Shipping costs for Casa 2G
- Getting Started
- please help the new guy
- Davis Casa2G
- Getting started in Brisbane - Chimney Question
- It has begun, finally.
- Thermometers/Thermocouples?
- Hearth slab and oven floof question
- Casa 2G Typical Heat Up Time to 700+F ?
- perilite concrete question
- Outdoor Fireplace Construction
- Suitable Pressed Reds (photos)?
- Best brick oven dough recipe
- newbie chimney location Q?
- insulation
- Firebricks in Britain
- vermiculite hearth question
- newbie thinking of building a pompei
- Pizza v Bread
- What is the Best Commercial brick oven
- Ithaca Oven 2nd attempt
- Ithaca Oven 2nd attempt
- Re-starting from scratch
- aussiepizzaan getting started on 36" wfo
- oven clean
- Will a pig fit into a pompeii oven?
- Absolute Newbie needs advice
- Chimney top under pergola structure?
- Roxul stone wool insulation?
- help with foundation, Glasgow, Scotland.
- How big an oven do I need?
- Newbie
- daves build
- Newbie with questions
- slab curing time?
- Chimney design ?
- Igloo style oven
- Help, overwhelmed by choice
- What is this do I need one
- temp probe
- How about an oven built from steel lined with brick
- Wood Fired Oven with Fireplace
- Monolithic dome vs pre-cast facetted dome.
- Naturally heat resistant stone?
- brick suitability
- Looking for the oven builder in UPTON, MA
- Heat put off by indoor stove
- Heat put off by indoor stove
- Raffy's WFO Build
- Brand New- trying to find step-by-step instructions (Brandon, FL area)
- Is this design all right?
- Hello
- Planning Challenges - Need Help - Pompeii
- Storing Kolache balls
- Are there any other South African oven builders on this forum?
- Door shape
- Cut face inside? Mortar under floor bricks? And what belt to sand with?
- Day one problems
- I would like to make a small oven to start
- my slabe is worm !!!
- Firebrick confusion
- Do I have the right bricks?
- Where can I find Fibre Board In Perth WA
- door size question?
- Standard building instructions
- Hi from nz
- New Outdoor BBQ Area
- complete novice
- Hi From Melbourne
- Vent, Arch and landing materials
- Hearth pour
- Eucalyptus or Acacia wood
- granite oven?
- Kiln Bricks
- Hello From NZ
- EBAY or not to EBAY??
- About to lay floor bricks
- Three Questions
- Is cinderblock necessary?
- Why "Fire Brick?"
- materials in japan
- Chimney dilemma w/ Duratech
- extra large brick for hearth
- What is the best oven mortar mixture for the bricks in the dome?
- Granite as a cooking surface
- Can you identify this oven? Argentina? Is it a good newbie oven?
- A newcomer needing help
- How to support heavy Roof above oven?
- Can a Flue Be Too BIG?
- Head's up: HF tile saw on sale
- Modular ovens and thermal mass
- Clay Flue Question ?
- Pizza Oven Indoors
- 36'' or 42" oven?
- Which way to go, kit or build from scratch?
- Bench next to Oven??
- Building with common bricks (sydney)
- Where to buy materials in Sydney
- Looking for firebricks in Southeast Massachusetts
- Actual foundation size for a 42" oven
- FireBricks in Massachusetts?
- Horticulture perlite
- Foundation size
- foundation size
- Eric's WFO build
- uk oven help
- Steel, brick or clay WFO?
- Resource for firebrick in Houston, TX
- brick arch casa 90
- Fire clay
- Oven insulation
- Question on firebricks
- Oven curing question
- When is a dome a dome?
- small problems with the ebook
- Massachusettes Newbie
- Cost?
- Hearth - vermiculite concrete or calcium silicate board?
- Dome insulation
- Finally finished today!!
- Hello................
- where do i put the vent
- smoke temp at chimney exit
- Early planning, not so insulated
- Refractory cement source
- 32" Oven Big enough?
- Refractory cooking surface
- 50mm thick base.
- REfractory cooking slab
- Half-thick firebricks
- Is used firebrick okay?
- Perlite vs Expanded Perlite or Vermiculite
- Another New Oven Started
- Very new but very eager!
- My progress