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