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