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