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