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