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