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