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