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