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