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  1. POSTING for Northeast Wisconsin
  2. A newbie oven question
  3. Another newbie oven?
  4. Fireclay or Orcoset
  5. How long does it take to install a Casa 2g90?
  6. Perlite/Mizzou castable
  7. Cement fondue used as a mortar?
  8. Small cracks in Refractory Mortar
  9. hearth material ?
  10. New Pompei Oven build
  11. sizing help needed
  12. burning locust wood
  13. Oven opening too small
  14. New bie here from California
  15. Pizza oven dreams diminishing!!
  16. Updated Progress
  17. wondering
  18. Looking for a mason/oven builder in PA
  19. Another Aussie Build - Flue Size
  20. Need to Isolate Dome Wall from Floor?
  21. Mother Nature hates me and my hearth
  22. Water vs. Fiber Board
  23. cucina stand
  24. Question about firebrick cooking floor
  25. Inflatable Form
  26. Question about FB insulating board
  27. Primavera70 on Brick Patio
  28. Centered Chimney
  29. Some Pics of my work
  30. Has anyone moved an oven and stand?
  31. Help: permits for using oven on a sidewalk
  32. Insulation blanket rating needed.
  33. Oven base installation on existing (uneven) patio
  34. help finding materials to build an oven, in Auckland NZ
  35. first soldier course
  36. Corner install in open area
  37. Blanket Deteriorating in Rain
  38. Wet Saw Question
  39. Chimney on top of dome rather than in front?
  40. stainless steel, Chimney Advise
  41. Tapered Bricks?
  42. 2 year old oven, problem with mortar
  43. Foundation advice
  44. Oven Usage
  45. Advice on Installing Door
  46. Newbie firebrick Q...
  47. pompeii oven question
  48. Homemade Clay Pizza Oven (Mk I)
  49. Modular units or ovens made from bricks
  50. Bendable Material/ Propane
  51. Oven Project
  52. my 1st oven, done!
  53. Water Saw vs Compound mitre saw
  54. How to lift Primavera 70
  55. Wood form plans for a 36" oven
  56. Oven on the Terrace
  57. First oven build
  58. One half of L for Wood Fired Oven
  59. Measuring dough hydration ?
  60. Primavera 70 questions
  61. probably a stupid question
  62. Gas Booster?
  63. Newbie with stupid question
  64. modular Kit vs brick
  65. advice please
  66. Broke Ground! And Questions. . .
  67. Dome support
  68. New and a bit away from starting
  69. Free ceramic floor insulation
  70. Oven Floor question
  71. Refractory concrete
  72. choose an oven
  73. Which Oven is right for me
  74. Primavera 70 on Granite
  75. Please (IN)VALIDATE my 1st design attempt
  76. Premio Door
  77. Do I have to dig a four foot hole?
  78. Before I start
  79. newbie question about location of oven
  80. Brick types
  81. max oven size given area
  82. It"s here!!!!!
  83. free dome mold
  84. My oven Plans
  85. Newb Here
  86. Newbie here
  87. Question about fire during pizza cooking.
  88. Newbie seeking advice for hybrid oven...
  89. Earth Ovens on Trees?
  90. Combining fire bricks
  91. Cement blocks for the support structure
  92. finally finished
  93. Asbestos in bricks ?
  94. Dough management outdoors
  95. Can't log in to get the Pompeii Plans!
  96. WFO as outdoor fireplace ?
  97. Hello!!!
  98. Insulating the flue??
  99. Minimum Door Dimensions
  100. Oven sizing question
  101. Poor mans Refactoring cement as Castible.
  102. Hello!
  103. A newbies survey of the Forno Bravo treasures hiding in the archives
  104. mobile oven question
  105. will these bricks work ?
  106. Buy quality chocolate fountains
  107. Insulation Q for those who built with cement cladding
  108. Chez panisse and Alice Waters
  109. Volcanic rock
  110. When things are not as they seem!!!!
  111. Will this work for a stand
  112. Resource: Forno Bravo CD-ROM v 2.0
  113. It's working!
  114. After Foundation??
  115. Help! Asbestos firebricks?
  116. Resource: Forno Bravo Document Library
  117. Foundation as a useable space?
  118. Foundation
  119. Need help with stucco & vent
  120. Metal Stand and Oven
  121. Red clay or fire bricks??????
  122. Florida Firebrick Supplier?
  123. Is pre mixed heat mortar ok?
  124. Need help calculating how much cement fondue i need ....
  125. builing this summer
  126. Help please: A huge hole right thru my cladding
  127. Thoughts on curing a brick oven from a pretentious newbie :)
  128. Just the Stand
  129. Curing Cracks
  130. Newbie Mistake, Will I be Ok?
  131. Does a clay flue need to be surrounded?
  132. Is a chimney required?
  133. CHIMNEY/FLUE position ???
  134. building my first pizza oven need help!
  135. Stoneware clay
  136. stoneware clay
  137. Vermiculite after curing?
  138. getting the brick oven up to temperature
  139. Dome Insulation
  140. Temperature measurement
  141. Refractory Concrete
  142. GAPS in my new FLOOR
  143. Ash drop
  144. another hearth insulation question
  145. Hearth insulation layer
  146. Combine Mortars
  147. Newbie needs help!
  148. Cracks... worry?!
  149. Cracks... worry?!
  150. Opening size if arched?
  151. Castable Oven Floor?
  152. Soldier Course
  153. Brick wet or Dry?
  154. Cracks!
  155. Oven Drawings and Measures
  156. Refractory Cement
  157. dry joints with refractory mortar
  158. Slab Recommendation
  159. Northern Virginia builder??
  160. First course on or around cooking surface?
  161. Cut bricks as opposed to more mortar?
  162. Floor buckled
  163. Help with making the fire
  164. Crust issue
  165. Cooking pizza in barbicue oven, need advice
  166. Can Someone PLEASE help me identify and find info on this build!!
  167. Is she insulated ok?!
  168. Cooking surface
  169. 2 Questions..need some confusion sollution
  170. Sand in between oven floor bricks?
  171. My attempt at an oven
  172. How cool is this?
  173. Using Steel Plate for dome
  174. Vent?
  175. Advice on door design
  176. Does Not Having the Dome Insulated Effect Pizza Crust?
  177. Terra-Cotta Bakeware
  178. Update on my new oven
  179. High duty fire brick
  180. 10" Tile saw
  181. fireclay help
  182. Cement conversion
  183. Need some help/reassurance!
  184. Vents brick and mortar
  185. Please help...Is our Stone Oven going to be OK?
  186. used fire bricks
  187. Hearth build up / strength question
  188. Need information on lime used for mortar.
  189. Filling in the hearth
  190. oven, door and chimney
  191. Corner Build Pompeii style oven with outdoor kitchen
  192. Ballpark cost for a 42" Pompei type oven?
  193. floor cracking
  194. new oven
  195. Oven Build 900mm - NZ
  196. How best to heat water using excess heat from oven
  197. Newbie dome question - 2.5" thick instead of 4.5?
  198. Dry stacking the dome, then mortar
  199. Remove Air Bubbles from Refractory Cement
  200. test thread
  201. Water soluble mortar
  202. Falling bricks?
  203. Casa2g110...What next?
  204. new 42" buld
  205. Stackable non-mortared brick WFO ala TimmyNY
  206. new here
  207. Flue suitability
  208. oven newbie
  209. Dangers of FB Board
  210. Vermiculite Hearth too dry?
  211. Shinagawa refractory Mortar Cracking problem
  212. Oven Floor: Sunken Reds?
  213. Portland cement
  214. Oven/Vent opening
  215. Amount of fireclay?
  216. Rebar tie wire versus string?
  217. Why slather mortar on the outside of the dome
  218. Medium vs Fine grade Vermiculite?
  219. new oven finished
  220. can't find ceramic ins blanket in area
  221. Taking oven with you when you move
  222. Yeast Question
  223. yeast question
  224. Fireclay
  225. Need help building oven
  226. High heat mortar mix ratios
  227. Indespensible tool
  228. cob + firebrick?
  229. Cracking my oven on curing fires
  230. Outer Arch Size
  231. Floor Tiles?
  232. Pizza bread oven & fireplace
  233. Are FB Casa2G Oven Made in USA
  234. hello all
  235. Help!!!!
  236. Insulation
  237. Hope I've found this forum in time!
  238. Laying half fire bricks onto reinforced concrete base
  239. Help
  240. Calore 90 Outdoor Fireplace
  241. Dome design/shape
  242. the dome
  243. Wall thickness
  244. How can i find a builder in Seattle?
  245. How to Mix Refractory Cement
  246. aerated concrete blocks
  247. Perlite ratio
  248. Curing the concrete foundations
  249. cutting fire bricks with ease for $55.58 in 4 simple steps
  250. granite as oven floor