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