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  1. probably a stupid question
  2. Gas Booster?
  3. Newbie with stupid question
  4. modular Kit vs brick
  5. advice please
  6. Broke Ground! And Questions. . .
  7. Dome support
  8. New and a bit away from starting
  9. Free ceramic floor insulation
  10. Oven Floor question
  11. Refractory concrete
  12. choose an oven
  13. Which Oven is right for me
  14. Primavera 70 on Granite
  15. Please (IN)VALIDATE my 1st design attempt
  16. Premio Door
  17. Do I have to dig a four foot hole?
  18. Before I start
  19. newbie question about location of oven
  20. Brick types
  21. max oven size given area
  22. It"s here!!!!!
  23. free dome mold
  24. My oven Plans
  25. Newb Here
  26. Newbie here
  27. Question about fire during pizza cooking.
  28. Newbie seeking advice for hybrid oven...
  29. Earth Ovens on Trees?
  30. Combining fire bricks
  31. Cement blocks for the support structure
  32. finally finished
  33. Asbestos in bricks ?
  34. Dough management outdoors
  35. Can't log in to get the Pompeii Plans!
  36. WFO as outdoor fireplace ?
  37. Hello!!!
  38. Insulating the flue??
  39. Minimum Door Dimensions
  40. Oven sizing question
  41. Poor mans Refactoring cement as Castible.
  42. Hello!
  43. A newbies survey of the Forno Bravo treasures hiding in the archives
  44. mobile oven question
  45. will these bricks work ?
  46. Buy quality chocolate fountains
  47. Insulation Q for those who built with cement cladding
  48. Chez panisse and Alice Waters
  49. Volcanic rock
  50. When things are not as they seem!!!!
  51. Will this work for a stand
  52. Resource: Forno Bravo CD-ROM v 2.0
  53. It's working!
  54. After Foundation??
  55. Help! Asbestos firebricks?
  56. Resource: Forno Bravo Document Library
  57. Foundation as a useable space?
  58. Foundation
  59. Need help with stucco & vent
  60. Metal Stand and Oven
  61. Red clay or fire bricks??????
  62. Florida Firebrick Supplier?
  63. Is pre mixed heat mortar ok?
  64. Need help calculating how much cement fondue i need ....
  65. builing this summer
  66. Help please: A huge hole right thru my cladding
  67. Thoughts on curing a brick oven from a pretentious newbie :)
  68. Just the Stand
  69. Curing Cracks
  70. Newbie Mistake, Will I be Ok?
  71. Does a clay flue need to be surrounded?
  72. Is a chimney required?
  73. CHIMNEY/FLUE position ???
  74. building my first pizza oven need help!
  75. Stoneware clay
  76. stoneware clay
  77. Vermiculite after curing?
  78. getting the brick oven up to temperature
  79. Dome Insulation
  80. Temperature measurement
  81. Refractory Concrete
  82. GAPS in my new FLOOR
  83. Ash drop
  84. another hearth insulation question
  85. Hearth insulation layer
  86. Combine Mortars
  87. Newbie needs help!
  88. Cracks... worry?!
  89. Cracks... worry?!
  90. Opening size if arched?
  91. Castable Oven Floor?
  92. Soldier Course
  93. Brick wet or Dry?
  94. Cracks!
  95. Oven Drawings and Measures
  96. Refractory Cement
  97. dry joints with refractory mortar
  98. Slab Recommendation
  99. Northern Virginia builder??
  100. First course on or around cooking surface?
  101. Cut bricks as opposed to more mortar?
  102. Floor buckled
  103. Help with making the fire
  104. Crust issue
  105. Cooking pizza in barbicue oven, need advice
  106. Can Someone PLEASE help me identify and find info on this build!!
  107. Is she insulated ok?!
  108. Cooking surface
  109. 2 Questions..need some confusion sollution
  110. Sand in between oven floor bricks?
  111. My attempt at an oven
  112. How cool is this?
  113. Using Steel Plate for dome
  114. Vent?
  115. Advice on door design
  116. Does Not Having the Dome Insulated Effect Pizza Crust?
  117. Terra-Cotta Bakeware
  118. Update on my new oven
  119. High duty fire brick
  120. 10" Tile saw
  121. fireclay help
  122. Cement conversion
  123. Need some help/reassurance!
  124. Vents brick and mortar
  125. Please help...Is our Stone Oven going to be OK?
  126. used fire bricks
  127. Hearth build up / strength question
  128. Need information on lime used for mortar.
  129. Filling in the hearth
  130. oven, door and chimney
  131. Corner Build Pompeii style oven with outdoor kitchen
  132. Ballpark cost for a 42" Pompei type oven?
  133. floor cracking
  134. new oven
  135. Oven Build 900mm - NZ
  136. How best to heat water using excess heat from oven
  137. Newbie dome question - 2.5" thick instead of 4.5?
  138. Dry stacking the dome, then mortar
  139. Remove Air Bubbles from Refractory Cement
  140. test thread
  141. Water soluble mortar
  142. Falling bricks?
  143. Casa2g110...What next?
  144. new 42" buld
  145. Stackable non-mortared brick WFO ala TimmyNY
  146. new here
  147. Flue suitability
  148. oven newbie
  149. Dangers of FB Board
  150. Vermiculite Hearth too dry?
  151. Shinagawa refractory Mortar Cracking problem
  152. Oven Floor: Sunken Reds?
  153. Portland cement
  154. Oven/Vent opening
  155. Amount of fireclay?
  156. Rebar tie wire versus string?
  157. Why slather mortar on the outside of the dome
  158. Medium vs Fine grade Vermiculite?
  159. new oven finished
  160. can't find ceramic ins blanket in area
  161. Taking oven with you when you move
  162. Yeast Question
  163. yeast question
  164. Fireclay
  165. Need help building oven
  166. High heat mortar mix ratios
  167. Indespensible tool
  168. cob + firebrick?
  169. Cracking my oven on curing fires
  170. Outer Arch Size
  171. Floor Tiles?
  172. Pizza bread oven & fireplace
  173. Are FB Casa2G Oven Made in USA
  174. hello all
  175. Help!!!!
  176. Insulation
  177. Hope I've found this forum in time!
  178. Laying half fire bricks onto reinforced concrete base
  179. Help
  180. Calore 90 Outdoor Fireplace
  181. Dome design/shape
  182. the dome
  183. Wall thickness
  184. How can i find a builder in Seattle?
  185. How to Mix Refractory Cement
  186. aerated concrete blocks
  187. Perlite ratio
  188. Curing the concrete foundations
  189. cutting fire bricks with ease for $55.58 in 4 simple steps
  190. granite as oven floor
  191. 32% or 38% alumina bricks
  192. General Question
  193. Rookie Question About Charcoal
  194. Indespnesable Tool
  195. Primavera Feedback
  196. Do Ashes Accumulate and Get on Pizza?
  197. Under the Hearthslab Insulation
  198. finished the dome, need help with finishing chimney
  199. Wire mesh in foundation
  200. moving on to firebrick
  201. Your web hosting provider?
  202. Trying to Do the Math Here
  203. Pearlite/Vermiculite Dome Insulation questions
  204. Hearth Floor Questions (More)
  205. question about hearth floor
  206. Lessons learned
  207. Foundation Thickness and Form
  208. Insulation options
  209. Chicken Wire Before Thermal Blanket
  210. Smoke
  211. Ashes? Any uses to recycle?
  212. Help! Losing heat like water out of a tap
  213. Things are good
  214. Liquid propane consumption
  215. Removing Forms
  216. Newcomer needs advice
  217. oven size vs heat up time
  218. Shipping costs for Casa 2G
  219. Getting Started
  220. please help the new guy
  221. Davis Casa2G
  222. Getting started in Brisbane - Chimney Question
  223. It has begun, finally.
  224. Thermometers/Thermocouples?
  225. Hearth slab and oven floof question
  226. Casa 2G Typical Heat Up Time to 700+F ?
  227. perilite concrete question
  228. Outdoor Fireplace Construction
  229. Suitable Pressed Reds (photos)?
  230. Best brick oven dough recipe
  231. newbie chimney location Q?
  232. insulation
  233. Firebricks in Britain
  234. vermiculite hearth question
  235. newbie thinking of building a pompei
  236. Pizza v Bread
  237. What is the Best Commercial brick oven
  238. Ithaca Oven 2nd attempt
  239. Ithaca Oven 2nd attempt
  240. Re-starting from scratch
  241. aussiepizzaan getting started on 36" wfo
  242. oven clean
  243. Will a pig fit into a pompeii oven?
  244. Absolute Newbie needs advice
  245. Chimney top under pergola structure?
  246. Roxul stone wool insulation?
  247. help with foundation, Glasgow, Scotland.
  248. How big an oven do I need?
  249. Newbie
  250. daves build