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  1. Mother Nature hates me and my hearth
  2. Water vs. Fiber Board
  3. cucina stand
  4. Question about firebrick cooking floor
  5. Inflatable Form
  6. Question about FB insulating board
  7. Primavera70 on Brick Patio
  8. Centered Chimney
  9. Some Pics of my work
  10. Has anyone moved an oven and stand?
  11. Help: permits for using oven on a sidewalk
  12. Insulation blanket rating needed.
  13. Oven base installation on existing (uneven) patio
  14. help finding materials to build an oven, in Auckland NZ
  15. first soldier course
  16. Corner install in open area
  17. Blanket Deteriorating in Rain
  18. Wet Saw Question
  19. Chimney on top of dome rather than in front?
  20. stainless steel, Chimney Advise
  21. Tapered Bricks?
  22. 2 year old oven, problem with mortar
  23. Foundation advice
  24. Oven Usage
  25. Advice on Installing Door
  26. Newbie firebrick Q...
  27. pompeii oven question
  28. Homemade Clay Pizza Oven (Mk I)
  29. Modular units or ovens made from bricks
  30. Bendable Material/ Propane
  31. Oven Project
  32. my 1st oven, done!
  33. Water Saw vs Compound mitre saw
  34. How to lift Primavera 70
  35. Wood form plans for a 36" oven
  36. Oven on the Terrace
  37. First oven build
  38. One half of L for Wood Fired Oven
  39. Measuring dough hydration ?
  40. Primavera 70 questions
  41. probably a stupid question
  42. Gas Booster?
  43. Newbie with stupid question
  44. modular Kit vs brick
  45. advice please
  46. Broke Ground! And Questions. . .
  47. Dome support
  48. New and a bit away from starting
  49. Free ceramic floor insulation
  50. Oven Floor question
  51. Refractory concrete
  52. choose an oven
  53. Which Oven is right for me
  54. Primavera 70 on Granite
  55. Please (IN)VALIDATE my 1st design attempt
  56. Premio Door
  57. Do I have to dig a four foot hole?
  58. Before I start
  59. newbie question about location of oven
  60. Brick types
  61. max oven size given area
  62. It"s here!!!!!
  63. free dome mold
  64. My oven Plans
  65. Newb Here
  66. Newbie here
  67. Question about fire during pizza cooking.
  68. Newbie seeking advice for hybrid oven...
  69. Earth Ovens on Trees?
  70. Combining fire bricks
  71. Cement blocks for the support structure
  72. finally finished
  73. Asbestos in bricks ?
  74. Dough management outdoors
  75. Can't log in to get the Pompeii Plans!
  76. WFO as outdoor fireplace ?
  77. Hello!!!
  78. Insulating the flue??
  79. Minimum Door Dimensions
  80. Oven sizing question
  81. Poor mans Refactoring cement as Castible.
  82. Hello!
  83. A newbieís survey of the Forno Bravo treasures hiding in the archives
  84. mobile oven question
  85. will these bricks work ?
  86. Buy quality chocolate fountains
  87. Insulation Q for those who built with cement cladding
  88. Chez panisse and Alice Waters
  89. Volcanic rock
  90. When things are not as they seem!!!!
  91. Will this work for a stand
  92. Resource: Forno Bravo CD-ROM v 2.0
  93. It's working!
  94. After Foundation??
  95. Help! Asbestos firebricks?
  96. Resource: Forno Bravo Document Library
  97. Foundation as a useable space?
  98. Foundation
  99. Need help with stucco & vent
  100. Metal Stand and Oven
  101. Red clay or fire bricks??????
  102. Florida Firebrick Supplier?
  103. Is pre mixed heat mortar ok?
  104. Need help calculating how much cement fondue i need ....
  105. builing this summer
  106. Help please: A huge hole right thru my cladding
  107. Thoughts on curing a brick oven from a pretentious newbie :)
  108. Just the Stand
  109. Curing Cracks
  110. Newbie Mistake, Will I be Ok?
  111. Does a clay flue need to be surrounded?
  112. Is a chimney required?
  113. CHIMNEY/FLUE position ???
  114. building my first pizza oven need help!
  115. Stoneware clay
  116. stoneware clay
  117. Vermiculite after curing?
  118. getting the brick oven up to temperature
  119. Dome Insulation
  120. Temperature measurement
  121. Refractory Concrete
  122. GAPS in my new FLOOR
  123. Ash drop
  124. another hearth insulation question
  125. Hearth insulation layer
  126. Combine Mortars
  127. Newbie needs help!
  128. Cracks... worry?!
  129. Cracks... worry?!
  130. Opening size if arched?
  131. Castable Oven Floor?
  132. Soldier Course
  133. Brick wet or Dry?
  134. Cracks!
  135. Oven Drawings and Measures
  136. Refractory Cement
  137. dry joints with refractory mortar
  138. Slab Recommendation
  139. Northern Virginia builder??
  140. First course on or around cooking surface?
  141. Cut bricks as opposed to more mortar?
  142. Floor buckled
  143. Help with making the fire
  144. Crust issue
  145. Cooking pizza in barbicue oven, need advice
  146. Can Someone PLEASE help me identify and find info on this build!!
  147. Is she insulated ok?!
  148. Cooking surface
  149. 2 Questions..need some confusion sollution
  150. Sand in between oven floor bricks?
  151. My attempt at an oven
  152. How cool is this?
  153. Using Steel Plate for dome
  154. Vent?
  155. Advice on door design
  156. Does Not Having the Dome Insulated Effect Pizza Crust?
  157. Terra-Cotta Bakeware
  158. Update on my new oven
  159. High duty fire brick
  160. 10" Tile saw
  161. fireclay help
  162. Cement conversion
  163. Need some help/reassurance!
  164. Vents brick and mortar
  165. Please help...Is our Stone Oven going to be OK?
  166. used fire bricks
  167. Hearth build up / strength question
  168. Need information on lime used for mortar.
  169. Filling in the hearth
  170. oven, door and chimney
  171. Corner Build Pompeii style oven with outdoor kitchen
  172. Ballpark cost for a 42" Pompei type oven?
  173. floor cracking
  174. new oven
  175. Oven Build 900mm - NZ
  176. How best to heat water using excess heat from oven
  177. Newbie dome question - 2.5" thick instead of 4.5?
  178. Dry stacking the dome, then mortar
  179. Remove Air Bubbles from Refractory Cement
  180. test thread
  181. Water soluble mortar
  182. Falling bricks?
  183. Casa2g110...What next?
  184. new 42" buld
  185. Stackable non-mortared brick WFO ala TimmyNY
  186. new here
  187. Flue suitability
  188. oven newbie
  189. Dangers of FB Board
  190. Vermiculite Hearth too dry?
  191. Shinagawa refractory Mortar Cracking problem
  192. Oven Floor: Sunken Reds?
  193. Portland cement
  194. Oven/Vent opening
  195. Amount of fireclay?
  196. Rebar tie wire versus string?
  197. Why slather mortar on the outside of the dome
  198. Medium vs Fine grade Vermiculite?
  199. new oven finished
  200. can't find ceramic ins blanket in area
  201. Taking oven with you when you move
  202. Yeast Question
  203. yeast question
  204. Fireclay
  205. Need help building oven
  206. High heat mortar mix ratios
  207. Indespensible tool
  208. cob + firebrick?
  209. Cracking my oven on curing fires
  210. Outer Arch Size
  211. Floor Tiles?
  212. Pizza bread oven & fireplace
  213. Are FB Casa2G Oven Made in USA
  214. hello all
  215. Help!!!!
  216. Insulation
  217. Hope I've found this forum in time!
  218. Laying half fire bricks onto reinforced concrete base
  219. Help
  220. Calore 90 Outdoor Fireplace
  221. Dome design/shape
  222. the dome
  223. Wall thickness
  224. How can i find a builder in Seattle?
  225. How to Mix Refractory Cement
  226. aerated concrete blocks
  227. Perlite ratio
  228. Curing the concrete foundations
  229. cutting fire bricks with ease for $55.58 in 4 simple steps
  230. granite as oven floor
  231. 32% or 38% alumina bricks
  232. General Question
  233. Rookie Question About Charcoal
  234. Indespnesable Tool
  235. Primavera Feedback
  236. Do Ashes Accumulate and Get on Pizza?
  237. Under the Hearthslab Insulation
  238. finished the dome, need help with finishing chimney
  239. Wire mesh in foundation
  240. moving on to firebrick
  241. Your web hosting provider?
  242. Trying to Do the Math Here
  243. Pearlite/Vermiculite Dome Insulation questions
  244. Hearth Floor Questions (More)
  245. question about hearth floor
  246. Lessons learned
  247. Foundation Thickness and Form
  248. Insulation options
  249. Chicken Wire Before Thermal Blanket
  250. Smoke