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