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