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