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