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  1. Refractory Cement
  2. dry joints with refractory mortar
  3. Slab Recommendation
  4. Northern Virginia builder??
  5. First course on or around cooking surface?
  6. Cut bricks as opposed to more mortar?
  7. Floor buckled
  8. Help with making the fire
  9. Crust issue
  10. Cooking pizza in barbicue oven, need advice
  11. Can Someone PLEASE help me identify and find info on this build!!
  12. Is she insulated ok?!
  13. Cooking surface
  14. 2 Questions..need some confusion sollution
  15. Sand in between oven floor bricks?
  16. My attempt at an oven
  17. How cool is this?
  18. Using Steel Plate for dome
  19. Vent?
  20. Advice on door design
  21. Does Not Having the Dome Insulated Effect Pizza Crust?
  22. Terra-Cotta Bakeware
  23. Update on my new oven
  24. High duty fire brick
  25. 10" Tile saw
  26. fireclay help
  27. Cement conversion
  28. Need some help/reassurance!
  29. Vents brick and mortar
  30. Please help...Is our Stone Oven going to be OK?
  31. used fire bricks
  32. Hearth build up / strength question
  33. Need information on lime used for mortar.
  34. Filling in the hearth
  35. oven, door and chimney
  36. Corner Build Pompeii style oven with outdoor kitchen
  37. Ballpark cost for a 42" Pompei type oven?
  38. floor cracking
  39. new oven
  40. Oven Build 900mm - NZ
  41. How best to heat water using excess heat from oven
  42. Newbie dome question - 2.5" thick instead of 4.5?
  43. Dry stacking the dome, then mortar
  44. Remove Air Bubbles from Refractory Cement
  45. test thread
  46. Water soluble mortar
  47. Falling bricks?
  48. Casa2g110...What next?
  49. new 42" buld
  50. Stackable non-mortared brick WFO ala TimmyNY
  51. new here
  52. Flue suitability
  53. oven newbie
  54. Dangers of FB Board
  55. Vermiculite Hearth too dry?
  56. Shinagawa refractory Mortar Cracking problem
  57. Oven Floor: Sunken Reds?
  58. Portland cement
  59. Oven/Vent opening
  60. Amount of fireclay?
  61. Rebar tie wire versus string?
  62. Why slather mortar on the outside of the dome
  63. Medium vs Fine grade Vermiculite?
  64. new oven finished
  65. can't find ceramic ins blanket in area
  66. Taking oven with you when you move
  67. Yeast Question
  68. yeast question
  69. Fireclay
  70. Need help building oven
  71. High heat mortar mix ratios
  72. Indespensible tool
  73. cob + firebrick?
  74. Cracking my oven on curing fires
  75. Outer Arch Size
  76. Floor Tiles?
  77. Pizza bread oven & fireplace
  78. Are FB Casa2G Oven Made in USA
  79. hello all
  80. Help!!!!
  81. Insulation
  82. Hope I've found this forum in time!
  83. Laying half fire bricks onto reinforced concrete base
  84. Help
  85. Calore 90 Outdoor Fireplace
  86. Dome design/shape
  87. the dome
  88. Wall thickness
  89. How can i find a builder in Seattle?
  90. How to Mix Refractory Cement
  91. aerated concrete blocks
  92. Perlite ratio
  93. Curing the concrete foundations
  94. cutting fire bricks with ease for $55.58 in 4 simple steps
  95. granite as oven floor
  96. 32% or 38% alumina bricks
  97. General Question
  98. Rookie Question About Charcoal
  99. Indespnesable Tool
  100. Primavera Feedback
  101. Do Ashes Accumulate and Get on Pizza?
  102. Under the Hearthslab Insulation
  103. finished the dome, need help with finishing chimney
  104. Wire mesh in foundation
  105. moving on to firebrick
  106. Your web hosting provider?
  107. Trying to Do the Math Here
  108. Pearlite/Vermiculite Dome Insulation questions
  109. Hearth Floor Questions (More)
  110. question about hearth floor
  111. Lessons learned
  112. Foundation Thickness and Form
  113. Insulation options
  114. Chicken Wire Before Thermal Blanket
  115. Smoke
  116. Ashes? Any uses to recycle?
  117. Help! Losing heat like water out of a tap
  118. Things are good
  119. Liquid propane consumption
  120. Removing Forms
  121. Newcomer needs advice
  122. oven size vs heat up time
  123. Shipping costs for Casa 2G
  124. Getting Started
  125. please help the new guy
  126. Davis Casa2G
  127. Getting started in Brisbane - Chimney Question
  128. It has begun, finally.
  129. Thermometers/Thermocouples?
  130. Hearth slab and oven floof question
  131. Casa 2G Typical Heat Up Time to 700+F ?
  132. perilite concrete question
  133. Outdoor Fireplace Construction
  134. Suitable Pressed Reds (photos)?
  135. Best brick oven dough recipe
  136. newbie chimney location Q?
  137. insulation
  138. Firebricks in Britain
  139. vermiculite hearth question
  140. newbie thinking of building a pompei
  141. Pizza v Bread
  142. What is the Best Commercial brick oven
  143. Ithaca Oven 2nd attempt
  144. Ithaca Oven 2nd attempt
  145. Re-starting from scratch
  146. aussiepizzaan getting started on 36" wfo
  147. oven clean
  148. Will a pig fit into a pompeii oven?
  149. Absolute Newbie needs advice
  150. Chimney top under pergola structure?
  151. Roxul stone wool insulation?
  152. help with foundation, Glasgow, Scotland.
  153. How big an oven do I need?
  154. Newbie
  155. daves build
  156. Newbie with questions
  157. slab curing time?
  158. Chimney design ?
  159. Igloo style oven
  160. Help, overwhelmed by choice
  161. What is this do I need one
  162. temp probe
  163. How about an oven built from steel lined with brick
  164. Wood Fired Oven with Fireplace
  165. Monolithic dome vs pre-cast facetted dome.
  166. Naturally heat resistant stone?
  167. brick suitability
  168. Looking for the oven builder in UPTON, MA
  169. Heat put off by indoor stove
  170. Heat put off by indoor stove
  171. Raffy's WFO Build
  172. Brand New- trying to find step-by-step instructions (Brandon, FL area)
  173. Is this design all right?
  174. Hello
  175. Planning Challenges - Need Help - Pompeii
  176. Storing Kolache balls
  177. Are there any other South African oven builders on this forum?
  178. Door shape
  179. Cut face inside? Mortar under floor bricks? And what belt to sand with?
  180. Day one problems
  181. I would like to make a small oven to start
  182. my slabe is worm !!!
  183. Firebrick confusion
  184. Do I have the right bricks?
  185. Where can I find Fibre Board In Perth WA
  186. door size question?
  187. Standard building instructions
  188. Hi from nz
  189. New Outdoor BBQ Area
  190. complete novice
  191. Hi From Melbourne
  192. Vent, Arch and landing materials
  193. Hearth pour
  194. Eucalyptus or Acacia wood
  195. granite oven?
  196. Kiln Bricks
  197. Hello From NZ
  198. EBAY or not to EBAY??
  199. About to lay floor bricks
  200. Three Questions
  201. Is cinderblock necessary?
  202. Why "Fire Brick?"
  203. materials in japan
  204. Chimney dilemma w/ Duratech
  205. extra large brick for hearth
  206. What is the best oven mortar mixture for the bricks in the dome?
  207. Granite as a cooking surface
  208. Can you identify this oven? Argentina? Is it a good newbie oven?
  209. A newcomer needing help
  210. How to support heavy Roof above oven?
  211. Can a Flue Be Too BIG?
  212. Head's up: HF tile saw on sale
  213. Modular ovens and thermal mass
  214. Clay Flue Question ?
  215. Pizza Oven Indoors
  216. 36'' or 42" oven?
  217. Which way to go, kit or build from scratch?
  218. Bench next to Oven??
  219. Building with common bricks (sydney)
  220. Where to buy materials in Sydney
  221. Looking for firebricks in Southeast Massachusetts
  222. Actual foundation size for a 42" oven
  223. FireBricks in Massachusetts?
  224. Horticulture perlite
  225. Foundation size
  226. foundation size
  227. Eric's WFO build
  228. uk oven help
  229. Steel, brick or clay WFO?
  230. Resource for firebrick in Houston, TX
  231. brick arch casa 90
  232. Fire clay
  233. Oven insulation
  234. Question on firebricks
  235. Oven curing question
  236. When is a dome a dome?
  237. small problems with the ebook
  238. Massachusettes Newbie
  239. Cost?
  240. Hearth - vermiculite concrete or calcium silicate board?
  241. Dome insulation
  242. Finally finished today!!
  243. Hello................
  244. where do i put the vent
  245. smoke temp at chimney exit
  246. Early planning, not so insulated
  247. Refractory cement source
  248. 32" Oven Big enough?
  249. Refractory cooking surface
  250. 50mm thick base.