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