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