PDA

View Full Version : Newbie Forum


Pages : 1 2 [3] 4 5 6

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