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  1. Firebricks in Britain
  2. vermiculite hearth question
  3. newbie thinking of building a pompei
  4. Pizza v Bread
  5. What is the Best Commercial brick oven
  6. Ithaca Oven 2nd attempt
  7. Ithaca Oven 2nd attempt
  8. Re-starting from scratch
  9. aussiepizzaan getting started on 36" wfo
  10. oven clean
  11. Will a pig fit into a pompeii oven?
  12. Absolute Newbie needs advice
  13. Chimney top under pergola structure?
  14. Roxul stone wool insulation?
  15. help with foundation, Glasgow, Scotland.
  16. How big an oven do I need?
  17. Newbie
  18. daves build
  19. Newbie with questions
  20. slab curing time?
  21. Chimney design ?
  22. Igloo style oven
  23. Help, overwhelmed by choice
  24. What is this do I need one
  25. temp probe
  26. How about an oven built from steel lined with brick
  27. Wood Fired Oven with Fireplace
  28. Monolithic dome vs pre-cast facetted dome.
  29. Naturally heat resistant stone?
  30. brick suitability
  31. Looking for the oven builder in UPTON, MA
  32. Heat put off by indoor stove
  33. Heat put off by indoor stove
  34. Raffy's WFO Build
  35. Brand New- trying to find step-by-step instructions (Brandon, FL area)
  36. Is this design all right?
  37. Hello
  38. Planning Challenges - Need Help - Pompeii
  39. Storing Kolache balls
  40. Are there any other South African oven builders on this forum?
  41. Door shape
  42. Cut face inside? Mortar under floor bricks? And what belt to sand with?
  43. Day one problems
  44. I would like to make a small oven to start
  45. my slabe is worm !!!
  46. Firebrick confusion
  47. Do I have the right bricks?
  48. Where can I find Fibre Board In Perth WA
  49. door size question?
  50. Standard building instructions
  51. Hi from nz
  52. New Outdoor BBQ Area
  53. complete novice
  54. Hi From Melbourne
  55. Vent, Arch and landing materials
  56. Hearth pour
  57. Eucalyptus or Acacia wood
  58. granite oven?
  59. Kiln Bricks
  60. Hello From NZ
  61. EBAY or not to EBAY??
  62. About to lay floor bricks
  63. Three Questions
  64. Is cinderblock necessary?
  65. Why "Fire Brick?"
  66. materials in japan
  67. Chimney dilemma w/ Duratech
  68. extra large brick for hearth
  69. What is the best oven mortar mixture for the bricks in the dome?
  70. Granite as a cooking surface
  71. Can you identify this oven? Argentina? Is it a good newbie oven?
  72. A newcomer needing help
  73. How to support heavy Roof above oven?
  74. Can a Flue Be Too BIG?
  75. Head's up: HF tile saw on sale
  76. Modular ovens and thermal mass
  77. Clay Flue Question ?
  78. Pizza Oven Indoors
  79. 36'' or 42" oven?
  80. Which way to go, kit or build from scratch?
  81. Bench next to Oven??
  82. Building with common bricks (sydney)
  83. Where to buy materials in Sydney
  84. Looking for firebricks in Southeast Massachusetts
  85. Actual foundation size for a 42" oven
  86. FireBricks in Massachusetts?
  87. Horticulture perlite
  88. Foundation size
  89. foundation size
  90. Eric's WFO build
  91. uk oven help
  92. Steel, brick or clay WFO?
  93. Resource for firebrick in Houston, TX
  94. brick arch casa 90
  95. Fire clay
  96. Oven insulation
  97. Question on firebricks
  98. Oven curing question
  99. When is a dome a dome?
  100. small problems with the ebook
  101. Massachusettes Newbie
  102. Cost?
  103. Hearth - vermiculite concrete or calcium silicate board?
  104. Dome insulation
  105. Finally finished today!!
  106. Hello................
  107. where do i put the vent
  108. smoke temp at chimney exit
  109. Early planning, not so insulated
  110. Refractory cement source
  111. 32" Oven Big enough?
  112. Refractory cooking surface
  113. 50mm thick base.
  114. REfractory cooking slab
  115. Half-thick firebricks
  116. Is used firebrick okay?
  117. Perlite vs Expanded Perlite or Vermiculite
  118. Another New Oven Started
  119. Very new but very eager!
  120. My progress
  121. Rear Chiminey
  122. How many firebricks to use in a 42" WFO?
  123. Help save my oven from my wife
  124. ***Where I Got My Heat Stop***
  125. Gas burner
  126. Hearth Slab, no lime...
  127. design preferences
  128. pizza training
  129. High Temp mortar formulation
  130. material question(s)
  131. Bottom Fire Chamber
  132. Vent Size, mortar floor: Please Help!
  133. oven dimensions
  134. Using different size arch bricks to build the dome?
  135. Constructing Oven Floor
  136. Where to find fruit tree wood in Bay Area, CA.
  137. Starting Up
  138. Oven Dome
  139. Ash slot
  140. Confusing Terminology??
  141. To LINTEL or not to LINTEL that is the question?
  142. Chimney Location
  143. Through-the-wall design ?
  144. Newbie needing information and support
  145. vermiculite/portland and weather
  146. Fibre cement base for hearth ?
  147. Concrete base direct on earth?
  148. cob oven interior break problem
  149. what exactly is fire clay?
  150. Cement ?
  151. First Layer
  152. Cleaning Primavera Oven
  153. Cleaning the baseplate
  154. Chimney attachment Question
  155. Oven Curing
  156. alternative insullation
  157. Which oven to buy?
  158. the 3rd way
  159. First fire, measurement
  160. Oven Temperature 750
  161. Angle Iron Length Question
  162. Building supplies in NZ
  163. Is a foundation slab REALLY necessary
  164. Foundation Slab Questions
  165. Smoke in Primavera Oven
  166. Is my door too small?
  167. oven dome
  168. Dome on top or on side of floor?
  169. chimney vent and insulated hearth issues
  170. Smoke Shelf
  171. Lighting a fire
  172. Enclosure insulation
  173. Help: SMALL pizza oven
  174. Enlosure adjacent to house Help !
  175. Transition brick.
  176. how thick is to thick for a hearth cooking surface
  177. Primavera Oven
  178. How Many Firebricks for a 36" WFO?
  179. Insulation question - loose or solid vermiculite covering?
  180. Finding the materials in the UK
  181. Newbie mortar question
  182. ***hey james***
  183. Newbie Stupid Question
  184. ***Paint or Color the Stucco***
  185. Size of the chimney
  186. Casting Question I want to expand a kit oven
  187. Door Use
  188. finshed
  189. Small cracks in mortar.
  190. Rebar set in concrete foundation
  191. Some questions about the isolation
  192. Newbie with an issue
  193. Oven Floor?
  194. Hello
  195. Temperature?
  196. Newbie needs feedback
  197. oil cans
  198. outdoor kitchen project: natural gas brick oven and grill
  199. How big should my dome be????
  200. ??? GRANITE or MARBLE ???
  201. Mosaicing my oven
  202. ***Surace Bonding Cement***
  203. How much smoke?
  204. Smaller Oven - Hearth / Structural Insulation ?
  205. From Long Beach, Cal.
  206. what type of Mortor are people using
  207. Barbecue/Pizza Oven in Kitchen
  208. To mortar or not to mortar?
  209. new build Q need an A
  210. Curing a new oven
  211. *** First Fire ***
  212. Debating Over Which Type of Dome
  213. book
  214. 36" Dome in a day
  215. Found a Few Loose Bricks in My Hearth
  216. D70 fire brick
  217. Bricks With Holes in Them
  218. Hearth Mortar Questions...
  219. oven door
  220. Combustion air requirements
  221. Hola! Base Question
  222. My oven is outside in!
  223. ideal caulk material for inside flue
  224. Firebrick questions
  225. Firebrick questions
  226. temporary Oven ?
  227. Base construction
  228. Refrax to Water Ratio
  229. Big Green Egg vs. Wood fired oven
  230. Can I have my pizza and eat it too?
  231. Concerned About Rebar in Insulated Layer
  232. WFO build into Retaining wall
  233. oven brush
  234. Absolute Newbie Here in Texas
  235. starter logs question
  236. $$ Cost for 36" in USD (NY)?
  237. Is it true that Firebricks crumble if exposed to water.
  238. Fire brick approved for food contact?
  239. Double Firebrick ??
  240. Oven Height
  241. Health Regulations
  242. New to Pizza ovens, mould problem after 1st use
  243. New to Pizza ovens, mould problem after 1st use
  244. Total Oven/Structure Height?
  245. chimney
  246. refractory concrete hearth?
  247. How many bricks?
  248. Northern England - sourcing materials.
  249. Just Saying hello
  250. Poor man's baking stone:Concrete pavers?