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  1. Expantion
  2. No insulation
  3. How to construct Footers For Foundation
  4. lath wire on dome
  5. Refractory Confusion
  6. kaowool vs insulfrax vs non-ceramic blanket vs insulfrax/vermiculite
  7. solid pour foundation and stand
  8. Insulating blanket question
  9. pic by our name?
  10. building permits
  11. Newbie info - books
  12. white oven vs black oven
  13. Foundation Thickness
  14. Just getting started
  15. Metal Stand For Oven
  16. Insulated Hearth Question
  17. How close to place your guests (seating) in relation to the oven opening.
  18. wet saw care
  19. Base size for a 36" corner installation
  20. alder or maple for firewood?
  21. Timing for Dome
  22. Where to place the door
  23. The reason an island is not advisable
  24. location location ................
  25. Hello, Pizza (World)!
  26. when is a brick a brick or a fire brick ???
  27. Hollow spaces under oven floor
  28. How does......
  29. pre cast sewer pipes and round slabs
  30. A few pics of stand progress
  31. A few questions on hearth
  32. almost done with my casa 90
  33. almost done with my casa 90
  34. Arch to Dome Transition
  35. I'm a newbie, there, I said it, feel better now
  36. Cutting concrete block
  37. Newbie with a new/old oven
  38. Pre-mixed refractory mortar
  39. Canada - Hard Time Getting Material?
  40. How much smoke?
  41. Shopping for the right saw..
  42. Brick type and concrete test.
  43. mortor thickness concern
  44. Help, confused about oven isulation...
  45. High Heat Mortar Mix question
  46. High Heat Mortar Mix question
  47. FB Oven Plans
  48. Newbie bread baking question
  49. Sonotubes and bread
  50. !!!!2,100 bricks cheap Hurry!!!!!!
  51. Grout Stop
  52. Pompeii vs. prefab
  53. Vent Casting
  54. Bricks - UK Source????
  55. Oven in Canada
  56. Can HempCement be Used for Oven?
  57. Why do you cut the bricks?
  58. Vent/chimney or not?
  59. How do I include photos in a post?
  60. How many BTUs?
  61. igloo vs. gabled wall for oven in the tropics
  62. Advice re the insulating hearth
  63. gas?
  64. My first experiment
  65. Sweeping the coals back
  66. Early planning questions
  67. Early planning questions
  68. High Aluminium cement
  69. My Pizza oven made cheap
  70. Metal lined
  71. Question: Has Anyone Ever Used Cob for the Stand?
  72. Brick Oven Temperature Curve
  73. Finding Forno Bravo Resources
  74. firing the oven
  75. Wood-fired vs Gas fired debate?
  76. Just Started
  77. The Incredible Arch
  78. help
  79. Introduction and Thanks
  80. Pompeii plans
  81. I finished my bake oven!
  82. Electric Oven?
  83. Cold pizza stone + hot fireplace = ??
  84. Cooking School
  85. Brick Oven Foundation Question
  86. Barrell vs Dome Design
  87. Modular v. prefab
  88. Pizza in a Bread Oven
  89. covering your oven?
  90. Silly Question
  91. dome type
  92. Firebrick weight?
  93. possible to use steel plates?
  94. Insulation Slab
  95. Anyone use Anthracite coal at home?
  96. Vermiculite Info
  97. Stickies
  98. oven or fireplace?
  99. Where to use aluminum flashing?
  100. Does size matter?
  101. new project - question 1 - stone slab?
  102. Red Bricks and Mortar
  103. several dumb questions, if I may...
  104. Angle iron and rust
  105. Do I need doors?
  106. any atlantans out there?
  107. propane or gas starter
  108. How small can an oven be?
  109. Just started and 4 dumb questions
  110. fireplace and pizza oven combo
  111. Are pizza ovens a major source of pollution?
  112. How heavy would a brick oven be?
  113. Will the oven make all the difference?
  114. How do I identify fire bricks fro normal ones?
  115. Casting my first oven. Help
  116. Insulation question
  117. Bread in a Pizza Oven
  118. Smoke free zones
  119. commercial use of oven
  120. Pizza Oven Glossary
  121. refractory concrete recipe and mould plan?
  122. pompei vs prefab domes.
  123. All things being equal
  124. Pizziaola
  125. It Worked!
  126. Holding High Heat
  127. Special Thanks!
  128. Fireplace/Oven Combo?
  129. Fireclay/Sand mixture
  130. Fireclay
  131. Vermicilite /Cement ratio
  132. Cost of Building Vs Buying
  133. Fire Bricks/Colorado
  134. pomepeii oven
  135. pomepeii oven plans
  136. How close to building can an oven be?
  137. Distance From House
  138. what about flues on top of the oven chamber
  139. Added Home Value??
  140. Mortar?
  141. Foundation Questions in Colorado
  142. First timer and glad to be on board
  143. Pizza in a Bread Oven
  144. Getting started! Help! Marcel??
  145. outdoor kitchens
  146. Clay Pots and Pizza
  147. Pizza Training
  148. Height of chimney
  149. Location of Pizza oven - considerations
  150. Approximate Building Costs
  151. recycle a metal wood heater
  152. Hearth construction
  153. slab thickness in the northeast usa
  154. Ash Drop
  155. variation on Heath base
  156. A Newbie's photo documentary Page 01
  157. A critical first decision
  158. Aussie Readers
  159. Some Steel Stud Specs. Sought
  160. Visibility Question - How Dark is it in There?
  161. Counting bricks
  162. Step by step
  163. Between Hearth SLAB and Hearth BRICKS, slip plane.
  164. Circles and Squares revisited
  165. How long to learn to use a Brick Oven
  166. Maximum raw dough thickness - please help
  167. Here's a curious item:
  168. Should I buy a concrete mixer?
  169. Need to find old Info. on angle grinders, etc.
  170. Can you direct me to Styrofoam forming Dir.?
  171. Flashing for rounded corners on slab
  172. Small brick oven
  173. Wood plank cooking
  174. does anyone make special cuts in the bricks other then at the top of the dome
  175. Difference between Colle oven and Pompeii oven dome
  176. Smoking Meats
  177. Newbie looking for ideas, sources, etc.
  178. Brick Content Issue - alumina safety etc
  179. Kitchen Oven
  180. Oven Floor Selection
  181. chiminey
  182. Oven On the WAY!
  183. help 4.5 vs 9 inch bricks for the dome
  184. Help!
  185. weather protection
  186. Why Italian Wood-Fired Ovens are Round