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