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