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