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  1. Can I have my pizza and eat it too?
  2. Concerned About Rebar in Insulated Layer
  3. WFO build into Retaining wall
  4. oven brush
  5. Absolute Newbie Here in Texas
  6. starter logs question
  7. $$ Cost for 36" in USD (NY)?
  8. Is it true that Firebricks crumble if exposed to water.
  9. Fire brick approved for food contact?
  10. Double Firebrick ??
  11. Oven Height
  12. Health Regulations
  13. New to Pizza ovens, mould problem after 1st use
  14. New to Pizza ovens, mould problem after 1st use
  15. Total Oven/Structure Height?
  16. chimney
  17. refractory concrete hearth?
  18. How many bricks?
  19. Northern England - sourcing materials.
  20. Just Saying hello
  21. Poor man's baking stone:Concrete pavers?
  22. Another mortar question .
  23. New Starter - Corner Kitchen advise/Guidence
  24. Mortar Question......
  25. Yellow / Pale colored bricks - what are they
  26. hello again all - size and mortar question?
  27. Still thinking..............
  28. Indoor ovens in the Southeast
  29. Brick Types
  30. Deciding on a Base
  31. Forno Bravo CD ROM v1.0 Disappointing
  32. Heating the room?
  33. Is horticultural Vermiculite the same thing?
  34. High Temperature Stone/Rock
  35. Technical info needed
  36. Which oven is the best buy?
  37. Portable pizza oven?
  38. A few questions from a beginner....
  39. thickness of hearth- thermal mass
  40. pompeii oven in toronto, ontario
  41. Hello all. Need help deciding Which oven to buy/use?
  42. What is Fireclay?
  43. Any Ovens in North Texas?
  44. North Texas resources
  45. how careful should i be about filling gaps in mortar?
  46. oven opening: arch vs straight sides?
  47. fire brick and height question.
  48. Insulation types
  49. Newbie Introduction
  50. Newbie intro
  51. Gas burners for a Pompeii
  52. Pouring the hearth
  53. Gday From Downunder
  54. Oven floor?
  55. My oven looks like a Chia Pet
  56. pdf downloads
  57. Do I need to worry about gap between floor and dome?
  58. Newbie in SW Washington
  59. Just a thought
  60. Heat Stop 50 close to San Diego
  61. Refmix questions
  62. Cost of Shipping to Asia
  63. Smoker below oven? How to build?
  64. mosaic tile around a dome
  65. castable refractory
  66. tiling a mosaic on a pompeii
  67. Converting rotary oven to brick??
  68. 31" corner vs 35" vs 39" vs 43" for large food?
  69. Why do so many restrauants cook at low temp
  70. Simple Clay Ovens? n00bie newb here.
  71. n00b question about self-leveling cement
  72. roof pitch and dome thickness
  73. Oven outside accessible though wall?
  74. Cooking surface pitch?
  75. Basic questions on building base / installing Toscana 90
  76. How to download
  77. What is the smallest design that will work?
  78. Public Spreadsheets ?
  79. The Meados Oven
  80. refmix vs. fireclay mortar
  81. No fireclay for dome
  82. Question on Pizza Oven Found in Warehouse
  83. New Candidate... It's someone we know!
  84. iusulation
  85. Impressions of the forum after 1 week
  86. Where to buy components for oven in AUS
  87. brick laying
  88. Planning phase....concrete pad necessary?
  89. hi, are there any owners of the Primavera Oven?
  90. How much refmix to order?
  91. How far from house?
  92. using chimmney bricks
  93. Island Hearth
  94. Pour / Casting the Oven Floor
  95. Sairset
  96. What brand of oven to buy?
  97. Form for 24" ?
  98. FB Board versus vermiculite/perlite
  99. Vermiculite versus perlite
  100. Refmix vs Heatstop
  101. Insulation question
  102. starting my clay oven.....................or maybe not.
  103. Starting My Oven Build: Couple of Questions
  104. Help with laying the two-piece hearth
  105. Finishing up:
  106. need a calculation formula
  107. Oven Builders Material List
  108. Firebricks - Do these look like they will work?
  109. Oven opening size
  110. newbie about to start
  111. Firebrick size?
  112. Oven crack
  113. concrete inside the oven?
  114. Will my side walls need to be butressed?
  115. Will my side walls need to be butressed?
  116. A familiar question of mortar in the UK
  117. metal frame with wheels
  118. Getting ready to build an oven
  119. Will recycled clay bricks work for my build?
  120. New Design
  121. Thoughts ?
  122. Pricing firebrick
  123. More indoor installation questions. ..
  124. Can you spot the mistake?
  125. FB Board Dimensions
  126. Width/breadth of chimney
  127. Aussie readers
  128. Ash Dump
  129. New project will it work
  130. Ready to buy / build, how hot will Casa get
  131. staggering brick joints
  132. Which bricks to choose
  133. Tiles expansion
  134. Heat output in KWs
  135. Do these firebricks look right?
  136. Brick Oven photos 6/08
  137. Oven Questions from Japan
  138. Oven Entry question
  139. UK builders - planning permission/smoke control areas?
  140. Problem with Hearth
  141. Oven in progress...thank you Forno Bravo
  142. Hearth Slab questions
  143. Yet another firebrick question!
  144. newbie firebrick question
  145. insulating floor
  146. 10 random questions as I look through this site:
  147. Wow, Help!!
  148. Newbie question about clay oven
  149. just a few basic questions...
  150. Pompeii Smoker
  151. My new outdoor fireplace.
  152. chiminey . door
  153. 2- layer Hearth question
  154. Greetings
  155. Insulation?
  156. Beginner with a foundation problem.
  157. Muds ovens
  158. TV show of building WFT
  159. Okie in here.
  160. Chimney manifold
  161. I know this question is stupid - insulation under
  162. Transistion from dome to oven entrance
  163. Ceramic insulation cloth
  164. Trouble? with insulating board
  165. Hello, Everybody!
  166. Advice for a first timer with a wood burning oven
  167. Started new oven - Vermiculite versus insulboard
  168. Oven floor
  169. Where are the plans?
  170. stand size and foundation depth confusion
  171. New Oven started
  172. Oven floor design: thickness & insulation
  173. Used Firebrick?
  174. Chicago-area source for HeatStop 50?
  175. Newbie looking for basic masonry advice
  176. oven floor question
  177. Dan Red
  178. Insulation for base HELP
  179. Which Clay?
  180. Bottom insulation on corrugated steel dries slowly?
  181. Do I Need A Chimney?
  182. Firebrick suitable for pizza ovens
  183. kevin
  184. Door Stuck!
  185. Building Code Approval and Engineering
  186. Fire brick group buy in UK
  187. Dome Query.
  188. Pizzas for 40
  189. any body know what's in the dough from Pizza Pizza?
  190. a developing-world oven
  191. Hello from the great white north
  192. Hello from Pennsylvania
  193. 4 courses up... and a big question
  194. where do i start?
  195. we have built the base.....
  196. heat in house
  197. Score !!!!
  198. Plans for gas fired oven?
  199. Thermometer
  200. Lime mortar
  201. Uploading photos
  202. Acoma. Thanks eh.
  203. Running in a green oven
  204. A 15 minute pizza? Please, HELP a new newbie.
  205. WFO Progressing Nicely, but Help Needed.
  206. Slinky Thing to Big Fat Mumma
  207. Design stage- Overall appearance
  208. Hello from newbie
  209. Where's Wild Willy?
  210. Brick Dome
  211. Insulation Blanket Question
  212. nuisance to neighbors
  213. Fireclay availibility in Eastern Mass?
  214. PornoBravo. .??
  215. Luddite tomb/brain.
  216. Stage one done. Thanks James et al
  217. James - where did the Forno Bravo "Logo" come from?
  218. where to get materials in Brisbane
  219. oven size help needed
  220. which size oven
  221. Sawdust/vermiculite/waterglass/clay mixes.
  222. I finally heard those words
  223. Fire Brick Prices in Australia
  224. High Mass, Low Mass?
  225. Oven opening into room or not?
  226. Started, sort of
  227. Vermiculite cure time.
  228. Building on a raised deck?
  229. testing pic upload
  230. Expantion
  231. No insulation
  232. How to construct Footers For Foundation
  233. lath wire on dome
  234. Refractory Confusion
  235. kaowool vs insulfrax vs non-ceramic blanket vs insulfrax/vermiculite
  236. solid pour foundation and stand
  237. Insulating blanket question
  238. pic by our name?
  239. building permits
  240. Newbie info - books
  241. white oven vs black oven
  242. Foundation Thickness
  243. Just getting started
  244. Metal Stand For Oven
  245. Insulated Hearth Question
  246. How close to place your guests (seating) in relation to the oven opening.
  247. wet saw care
  248. Base size for a 36" corner installation
  249. alder or maple for firewood?
  250. Timing for Dome