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  1. Vent, Arch and landing materials
  2. Hearth pour
  3. Eucalyptus or Acacia wood
  4. granite oven?
  5. Kiln Bricks
  6. Hello From NZ
  7. EBAY or not to EBAY??
  8. About to lay floor bricks
  9. Three Questions
  10. Is cinderblock necessary?
  11. Why "Fire Brick?"
  12. materials in japan
  13. Chimney dilemma w/ Duratech
  14. extra large brick for hearth
  15. What is the best oven mortar mixture for the bricks in the dome?
  16. Granite as a cooking surface
  17. Can you identify this oven? Argentina? Is it a good newbie oven?
  18. A newcomer needing help
  19. How to support heavy Roof above oven?
  20. Can a Flue Be Too BIG?
  21. Head's up: HF tile saw on sale
  22. Modular ovens and thermal mass
  23. Clay Flue Question ?
  24. Pizza Oven Indoors
  25. 36'' or 42" oven?
  26. Which way to go, kit or build from scratch?
  27. Bench next to Oven??
  28. Building with common bricks (sydney)
  29. Where to buy materials in Sydney
  30. Looking for firebricks in Southeast Massachusetts
  31. Actual foundation size for a 42" oven
  32. FireBricks in Massachusetts?
  33. Horticulture perlite
  34. Foundation size
  35. foundation size
  36. Eric's WFO build
  37. uk oven help
  38. Steel, brick or clay WFO?
  39. Resource for firebrick in Houston, TX
  40. brick arch casa 90
  41. Fire clay
  42. Oven insulation
  43. Question on firebricks
  44. Oven curing question
  45. When is a dome a dome?
  46. small problems with the ebook
  47. Massachusettes Newbie
  48. Cost?
  49. Hearth - vermiculite concrete or calcium silicate board?
  50. Dome insulation
  51. Finally finished today!!
  52. Hello................
  53. where do i put the vent
  54. smoke temp at chimney exit
  55. Early planning, not so insulated
  56. Refractory cement source
  57. 32" Oven Big enough?
  58. Refractory cooking surface
  59. 50mm thick base.
  60. REfractory cooking slab
  61. Half-thick firebricks
  62. Is used firebrick okay?
  63. Perlite vs Expanded Perlite or Vermiculite
  64. Another New Oven Started
  65. Very new but very eager!
  66. My progress
  67. Rear Chiminey
  68. How many firebricks to use in a 42" WFO?
  69. Help save my oven from my wife
  70. ***Where I Got My Heat Stop***
  71. Gas burner
  72. Hearth Slab, no lime...
  73. design preferences
  74. pizza training
  75. High Temp mortar formulation
  76. material question(s)
  77. Bottom Fire Chamber
  78. Vent Size, mortar floor: Please Help!
  79. oven dimensions
  80. Using different size arch bricks to build the dome?
  81. Constructing Oven Floor
  82. Where to find fruit tree wood in Bay Area, CA.
  83. Starting Up
  84. Oven Dome
  85. Ash slot
  86. Confusing Terminology??
  87. To LINTEL or not to LINTEL that is the question?
  88. Chimney Location
  89. Through-the-wall design ?
  90. Newbie needing information and support
  91. vermiculite/portland and weather
  92. Fibre cement base for hearth ?
  93. Concrete base direct on earth?
  94. cob oven interior break problem
  95. what exactly is fire clay?
  96. Cement ?
  97. First Layer
  98. Cleaning Primavera Oven
  99. Cleaning the baseplate
  100. Chimney attachment Question
  101. Oven Curing
  102. alternative insullation
  103. Which oven to buy?
  104. the 3rd way
  105. First fire, measurement
  106. Oven Temperature 750
  107. Angle Iron Length Question
  108. Building supplies in NZ
  109. Is a foundation slab REALLY necessary
  110. Foundation Slab Questions
  111. Smoke in Primavera Oven
  112. Is my door too small?
  113. oven dome
  114. Dome on top or on side of floor?
  115. chimney vent and insulated hearth issues
  116. Smoke Shelf
  117. Lighting a fire
  118. Enclosure insulation
  119. Help: SMALL pizza oven
  120. Enlosure adjacent to house Help !
  121. Transition brick.
  122. how thick is to thick for a hearth cooking surface
  123. Primavera Oven
  124. How Many Firebricks for a 36" WFO?
  125. Insulation question - loose or solid vermiculite covering?
  126. Finding the materials in the UK
  127. Newbie mortar question
  128. ***hey james***
  129. Newbie Stupid Question
  130. ***Paint or Color the Stucco***
  131. Size of the chimney
  132. Casting Question I want to expand a kit oven
  133. Door Use
  134. finshed
  135. Small cracks in mortar.
  136. Rebar set in concrete foundation
  137. Some questions about the isolation
  138. Newbie with an issue
  139. Oven Floor?
  140. Hello
  141. Temperature?
  142. Newbie needs feedback
  143. oil cans
  144. outdoor kitchen project: natural gas brick oven and grill
  145. How big should my dome be????
  146. ??? GRANITE or MARBLE ???
  147. Mosaicing my oven
  148. ***Surace Bonding Cement***
  149. How much smoke?
  150. Smaller Oven - Hearth / Structural Insulation ?
  151. From Long Beach, Cal.
  152. what type of Mortor are people using
  153. Barbecue/Pizza Oven in Kitchen
  154. To mortar or not to mortar?
  155. new build Q need an A
  156. Curing a new oven
  157. *** First Fire ***
  158. Debating Over Which Type of Dome
  159. book
  160. 36" Dome in a day
  161. Found a Few Loose Bricks in My Hearth
  162. D70 fire brick
  163. Bricks With Holes in Them
  164. Hearth Mortar Questions...
  165. oven door
  166. Combustion air requirements
  167. Hola! Base Question
  168. My oven is outside in!
  169. ideal caulk material for inside flue
  170. Firebrick questions
  171. Firebrick questions
  172. temporary Oven ?
  173. Base construction
  174. Refrax to Water Ratio
  175. Big Green Egg vs. Wood fired oven
  176. Can I have my pizza and eat it too?
  177. Concerned About Rebar in Insulated Layer
  178. WFO build into Retaining wall
  179. oven brush
  180. Absolute Newbie Here in Texas
  181. starter logs question
  182. $$ Cost for 36" in USD (NY)?
  183. Is it true that Firebricks crumble if exposed to water.
  184. Fire brick approved for food contact?
  185. Double Firebrick ??
  186. Oven Height
  187. Health Regulations
  188. New to Pizza ovens, mould problem after 1st use
  189. New to Pizza ovens, mould problem after 1st use
  190. Total Oven/Structure Height?
  191. chimney
  192. refractory concrete hearth?
  193. How many bricks?
  194. Northern England - sourcing materials.
  195. Just Saying hello
  196. Poor man's baking stone:Concrete pavers?
  197. Another mortar question .
  198. New Starter - Corner Kitchen advise/Guidence
  199. Mortar Question......
  200. Yellow / Pale colored bricks - what are they
  201. hello again all - size and mortar question?
  202. Still thinking..............
  203. Indoor ovens in the Southeast
  204. Brick Types
  205. Deciding on a Base
  206. Forno Bravo CD ROM v1.0 Disappointing
  207. Heating the room?
  208. Is horticultural Vermiculite the same thing?
  209. High Temperature Stone/Rock
  210. Technical info needed
  211. Which oven is the best buy?
  212. Portable pizza oven?
  213. A few questions from a beginner....
  214. thickness of hearth- thermal mass
  215. pompeii oven in toronto, ontario
  216. Hello all. Need help deciding Which oven to buy/use?
  217. What is Fireclay?
  218. Any Ovens in North Texas?
  219. North Texas resources
  220. how careful should i be about filling gaps in mortar?
  221. oven opening: arch vs straight sides?
  222. fire brick and height question.
  223. Insulation types
  224. Newbie Introduction
  225. Newbie intro
  226. Gas burners for a Pompeii
  227. Pouring the hearth
  228. Gday From Downunder
  229. Oven floor?
  230. My oven looks like a Chia Pet
  231. pdf downloads
  232. Do I need to worry about gap between floor and dome?
  233. Newbie in SW Washington
  234. Just a thought
  235. Heat Stop 50 close to San Diego
  236. Refmix questions
  237. Cost of Shipping to Asia
  238. Smoker below oven? How to build?
  239. mosaic tile around a dome
  240. castable refractory
  241. tiling a mosaic on a pompeii
  242. Converting rotary oven to brick??
  243. 31" corner vs 35" vs 39" vs 43" for large food?
  244. Why do so many restrauants cook at low temp
  245. Simple Clay Ovens? n00bie newb here.
  246. n00b question about self-leveling cement
  247. roof pitch and dome thickness
  248. Oven outside accessible though wall?
  249. Cooking surface pitch?
  250. Basic questions on building base / installing Toscana 90