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  1. The Incredible Arch
  2. help
  3. Introduction and Thanks
  4. Pompeii plans
  5. I finished my bake oven!
  6. Electric Oven?
  7. Cold pizza stone + hot fireplace = ??
  8. Cooking School
  9. Brick Oven Foundation Question
  10. Barrell vs Dome Design
  11. Modular v. prefab
  12. Pizza in a Bread Oven
  13. covering your oven?
  14. Silly Question
  15. dome type
  16. Firebrick weight?
  17. possible to use steel plates?
  18. Insulation Slab
  19. Anyone use Anthracite coal at home?
  20. Vermiculite Info
  21. Stickies
  22. oven or fireplace?
  23. Where to use aluminum flashing?
  24. Does size matter?
  25. new project - question 1 - stone slab?
  26. Red Bricks and Mortar
  27. several dumb questions, if I may...
  28. Angle iron and rust
  29. Do I need doors?
  30. any atlantans out there?
  31. propane or gas starter
  32. How small can an oven be?
  33. Just started and 4 dumb questions
  34. fireplace and pizza oven combo
  35. Are pizza ovens a major source of pollution?
  36. How heavy would a brick oven be?
  37. Will the oven make all the difference?
  38. How do I identify fire bricks fro normal ones?
  39. Casting my first oven. Help
  40. Insulation question
  41. Bread in a Pizza Oven
  42. Smoke free zones
  43. commercial use of oven
  44. Pizza Oven Glossary
  45. refractory concrete recipe and mould plan?
  46. pompei vs prefab domes.
  47. All things being equal
  48. Pizziaola
  49. It Worked!
  50. Holding High Heat
  51. Special Thanks!
  52. Fireplace/Oven Combo?
  53. Fireclay/Sand mixture
  54. Fireclay
  55. Vermicilite /Cement ratio
  56. Cost of Building Vs Buying
  57. Fire Bricks/Colorado
  58. pomepeii oven
  59. pomepeii oven plans
  60. How close to building can an oven be?
  61. Distance From House
  62. what about flues on top of the oven chamber
  63. Added Home Value??
  64. Mortar?
  65. Foundation Questions in Colorado
  66. First timer and glad to be on board
  67. Pizza in a Bread Oven
  68. Getting started! Help! Marcel??
  69. outdoor kitchens
  70. Clay Pots and Pizza
  71. Pizza Training
  72. Height of chimney
  73. Location of Pizza oven - considerations
  74. Approximate Building Costs
  75. recycle a metal wood heater
  76. Hearth construction
  77. slab thickness in the northeast usa
  78. Ash Drop
  79. variation on Heath base
  80. A Newbie's photo documentary Page 01
  81. A critical first decision
  82. Aussie Readers
  83. Some Steel Stud Specs. Sought
  84. Visibility Question - How Dark is it in There?
  85. Counting bricks
  86. Step by step
  87. Between Hearth SLAB and Hearth BRICKS, slip plane.
  88. Circles and Squares revisited
  89. How long to learn to use a Brick Oven
  90. Maximum raw dough thickness - please help
  91. Here's a curious item:
  92. Should I buy a concrete mixer?
  93. Need to find old Info. on angle grinders, etc.
  94. Can you direct me to Styrofoam forming Dir.?
  95. Flashing for rounded corners on slab
  96. Small brick oven
  97. Wood plank cooking
  98. does anyone make special cuts in the bricks other then at the top of the dome
  99. Difference between Colle oven and Pompeii oven dome
  100. Smoking Meats
  101. Newbie looking for ideas, sources, etc.
  102. Brick Content Issue - alumina safety etc
  103. Kitchen Oven
  104. Oven Floor Selection
  105. chiminey
  106. Oven On the WAY!
  107. help 4.5 vs 9 inch bricks for the dome
  108. Help!
  109. weather protection
  110. Why Italian Wood-Fired Ovens are Round