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  1. Help! Losing heat like water out of a tap
  2. Things are good
  3. Liquid propane consumption
  4. Removing Forms
  5. Newcomer needs advice
  6. oven size vs heat up time
  7. Shipping costs for Casa 2G
  8. Getting Started
  9. please help the new guy
  10. Davis Casa2G
  11. Getting started in Brisbane - Chimney Question
  12. It has begun, finally.
  13. Thermometers/Thermocouples?
  14. Hearth slab and oven floof question
  15. Casa 2G Typical Heat Up Time to 700+F ?
  16. perilite concrete question
  17. Outdoor Fireplace Construction
  18. Suitable Pressed Reds (photos)?
  19. Best brick oven dough recipe
  20. newbie chimney location Q?
  21. insulation
  22. Firebricks in Britain
  23. vermiculite hearth question
  24. newbie thinking of building a pompei
  25. Pizza v Bread
  26. What is the Best Commercial brick oven
  27. Ithaca Oven 2nd attempt
  28. Ithaca Oven 2nd attempt
  29. Re-starting from scratch
  30. aussiepizzaan getting started on 36" wfo
  31. oven clean
  32. Will a pig fit into a pompeii oven?
  33. Absolute Newbie needs advice
  34. Chimney top under pergola structure?
  35. Roxul stone wool insulation?
  36. help with foundation, Glasgow, Scotland.
  37. How big an oven do I need?
  38. Newbie
  39. daves build
  40. Newbie with questions
  41. slab curing time?
  42. Chimney design ?
  43. Igloo style oven
  44. Help, overwhelmed by choice
  45. What is this do I need one
  46. temp probe
  47. How about an oven built from steel lined with brick
  48. Wood Fired Oven with Fireplace
  49. Monolithic dome vs pre-cast facetted dome.
  50. Naturally heat resistant stone?
  51. brick suitability
  52. Looking for the oven builder in UPTON, MA
  53. Heat put off by indoor stove
  54. Heat put off by indoor stove
  55. Raffy's WFO Build
  56. Brand New- trying to find step-by-step instructions (Brandon, FL area)
  57. Is this design all right?
  58. Hello
  59. Planning Challenges - Need Help - Pompeii
  60. Storing Kolache balls
  61. Are there any other South African oven builders on this forum?
  62. Door shape
  63. Cut face inside? Mortar under floor bricks? And what belt to sand with?
  64. Day one problems
  65. I would like to make a small oven to start
  66. my slabe is worm !!!
  67. Firebrick confusion
  68. Do I have the right bricks?
  69. Where can I find Fibre Board In Perth WA
  70. door size question?
  71. Standard building instructions
  72. Hi from nz
  73. New Outdoor BBQ Area
  74. complete novice
  75. Hi From Melbourne
  76. Vent, Arch and landing materials
  77. Hearth pour
  78. Eucalyptus or Acacia wood
  79. granite oven?
  80. Kiln Bricks
  81. Hello From NZ
  82. EBAY or not to EBAY??
  83. About to lay floor bricks
  84. Three Questions
  85. Is cinderblock necessary?
  86. Why "Fire Brick?"
  87. materials in japan
  88. Chimney dilemma w/ Duratech
  89. extra large brick for hearth
  90. What is the best oven mortar mixture for the bricks in the dome?
  91. Granite as a cooking surface
  92. Can you identify this oven? Argentina? Is it a good newbie oven?
  93. A newcomer needing help
  94. How to support heavy Roof above oven?
  95. Can a Flue Be Too BIG?
  96. Head's up: HF tile saw on sale
  97. Modular ovens and thermal mass
  98. Clay Flue Question ?
  99. Pizza Oven Indoors
  100. 36'' or 42" oven?
  101. Which way to go, kit or build from scratch?
  102. Bench next to Oven??
  103. Building with common bricks (sydney)
  104. Where to buy materials in Sydney
  105. Looking for firebricks in Southeast Massachusetts
  106. Actual foundation size for a 42" oven
  107. FireBricks in Massachusetts?
  108. Horticulture perlite
  109. Foundation size
  110. foundation size
  111. Eric's WFO build
  112. uk oven help
  113. Steel, brick or clay WFO?
  114. Resource for firebrick in Houston, TX
  115. brick arch casa 90
  116. Fire clay
  117. Oven insulation
  118. Question on firebricks
  119. Oven curing question
  120. When is a dome a dome?
  121. small problems with the ebook
  122. Massachusettes Newbie
  123. Cost?
  124. Hearth - vermiculite concrete or calcium silicate board?
  125. Dome insulation
  126. Finally finished today!!
  127. Hello................
  128. where do i put the vent
  129. smoke temp at chimney exit
  130. Early planning, not so insulated
  131. Refractory cement source
  132. 32" Oven Big enough?
  133. Refractory cooking surface
  134. 50mm thick base.
  135. REfractory cooking slab
  136. Half-thick firebricks
  137. Is used firebrick okay?
  138. Perlite vs Expanded Perlite or Vermiculite
  139. Another New Oven Started
  140. Very new but very eager!
  141. My progress
  142. Rear Chiminey
  143. How many firebricks to use in a 42" WFO?
  144. Help save my oven from my wife
  145. ***Where I Got My Heat Stop***
  146. Gas burner
  147. Hearth Slab, no lime...
  148. design preferences
  149. pizza training
  150. High Temp mortar formulation
  151. material question(s)
  152. Bottom Fire Chamber
  153. Vent Size, mortar floor: Please Help!
  154. oven dimensions
  155. Using different size arch bricks to build the dome?
  156. Constructing Oven Floor
  157. Where to find fruit tree wood in Bay Area, CA.
  158. Starting Up
  159. Oven Dome
  160. Ash slot
  161. Confusing Terminology??
  162. To LINTEL or not to LINTEL that is the question?
  163. Chimney Location
  164. Through-the-wall design ?
  165. Newbie needing information and support
  166. vermiculite/portland and weather
  167. Fibre cement base for hearth ?
  168. Concrete base direct on earth?
  169. cob oven interior break problem
  170. what exactly is fire clay?
  171. Cement ?
  172. First Layer
  173. Cleaning Primavera Oven
  174. Cleaning the baseplate
  175. Chimney attachment Question
  176. Oven Curing
  177. alternative insullation
  178. Which oven to buy?
  179. the 3rd way
  180. First fire, measurement
  181. Oven Temperature 750
  182. Angle Iron Length Question
  183. Building supplies in NZ
  184. Is a foundation slab REALLY necessary
  185. Foundation Slab Questions
  186. Smoke in Primavera Oven
  187. Is my door too small?
  188. oven dome
  189. Dome on top or on side of floor?
  190. chimney vent and insulated hearth issues
  191. Smoke Shelf
  192. Lighting a fire
  193. Enclosure insulation
  194. Help: SMALL pizza oven
  195. Enlosure adjacent to house Help !
  196. Transition brick.
  197. how thick is to thick for a hearth cooking surface
  198. Primavera Oven
  199. How Many Firebricks for a 36" WFO?
  200. Insulation question - loose or solid vermiculite covering?
  201. Finding the materials in the UK
  202. Newbie mortar question
  203. ***hey james***
  204. Newbie Stupid Question
  205. ***Paint or Color the Stucco***
  206. Size of the chimney
  207. Casting Question I want to expand a kit oven
  208. Door Use
  209. finshed
  210. Small cracks in mortar.
  211. Rebar set in concrete foundation
  212. Some questions about the isolation
  213. Newbie with an issue
  214. Oven Floor?
  215. Hello
  216. Temperature?
  217. Newbie needs feedback
  218. oil cans
  219. outdoor kitchen project: natural gas brick oven and grill
  220. How big should my dome be????
  221. ??? GRANITE or MARBLE ???
  222. Mosaicing my oven
  223. ***Surace Bonding Cement***
  224. How much smoke?
  225. Smaller Oven - Hearth / Structural Insulation ?
  226. From Long Beach, Cal.
  227. what type of Mortor are people using
  228. Barbecue/Pizza Oven in Kitchen
  229. To mortar or not to mortar?
  230. new build Q need an A
  231. Curing a new oven
  232. *** First Fire ***
  233. Debating Over Which Type of Dome
  234. book
  235. 36" Dome in a day
  236. Found a Few Loose Bricks in My Hearth
  237. D70 fire brick
  238. Bricks With Holes in Them
  239. Hearth Mortar Questions...
  240. oven door
  241. Combustion air requirements
  242. Hola! Base Question
  243. My oven is outside in!
  244. ideal caulk material for inside flue
  245. Firebrick questions
  246. Firebrick questions
  247. temporary Oven ?
  248. Base construction
  249. Refrax to Water Ratio
  250. Big Green Egg vs. Wood fired oven