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  1. The reason an island is not advisable
  2. location location ................
  3. Hello, Pizza (World)!
  4. when is a brick a brick or a fire brick ???
  5. Hollow spaces under oven floor
  6. How does......
  7. pre cast sewer pipes and round slabs
  8. A few pics of stand progress
  9. A few questions on hearth
  10. almost done with my casa 90
  11. almost done with my casa 90
  12. Arch to Dome Transition
  13. I'm a newbie, there, I said it, feel better now
  14. Cutting concrete block
  15. Newbie with a new/old oven
  16. Pre-mixed refractory mortar
  17. Canada - Hard Time Getting Material?
  18. How much smoke?
  19. Shopping for the right saw..
  20. Brick type and concrete test.
  21. mortor thickness concern
  22. Help, confused about oven isulation...
  23. High Heat Mortar Mix question
  24. High Heat Mortar Mix question
  25. FB Oven Plans
  26. Newbie bread baking question
  27. Sonotubes and bread
  28. !!!!2,100 bricks cheap Hurry!!!!!!
  29. Grout Stop
  30. Pompeii vs. prefab
  31. Vent Casting
  32. Bricks - UK Source????
  33. Oven in Canada
  34. Can HempCement be Used for Oven?
  35. Why do you cut the bricks?
  36. Vent/chimney or not?
  37. How do I include photos in a post?
  38. How many BTUs?
  39. igloo vs. gabled wall for oven in the tropics
  40. Advice re the insulating hearth
  41. gas?
  42. My first experiment
  43. Sweeping the coals back
  44. Early planning questions
  45. Early planning questions
  46. High Aluminium cement
  47. My Pizza oven made cheap
  48. Metal lined
  49. Question: Has Anyone Ever Used Cob for the Stand?
  50. Brick Oven Temperature Curve
  51. Finding Forno Bravo Resources
  52. firing the oven
  53. Wood-fired vs Gas fired debate?
  54. Just Started
  55. The Incredible Arch
  56. help
  57. Introduction and Thanks
  58. Pompeii plans
  59. I finished my bake oven!
  60. Electric Oven?
  61. Cold pizza stone + hot fireplace = ??
  62. Cooking School
  63. Brick Oven Foundation Question
  64. Barrell vs Dome Design
  65. Modular v. prefab
  66. Pizza in a Bread Oven
  67. covering your oven?
  68. Silly Question
  69. dome type
  70. Firebrick weight?
  71. possible to use steel plates?
  72. Insulation Slab
  73. Anyone use Anthracite coal at home?
  74. Vermiculite Info
  75. Stickies
  76. oven or fireplace?
  77. Where to use aluminum flashing?
  78. Does size matter?
  79. new project - question 1 - stone slab?
  80. Red Bricks and Mortar
  81. several dumb questions, if I may...
  82. Angle iron and rust
  83. Do I need doors?
  84. any atlantans out there?
  85. propane or gas starter
  86. How small can an oven be?
  87. Just started and 4 dumb questions
  88. fireplace and pizza oven combo
  89. Are pizza ovens a major source of pollution?
  90. How heavy would a brick oven be?
  91. Will the oven make all the difference?
  92. How do I identify fire bricks fro normal ones?
  93. Casting my first oven. Help
  94. Insulation question
  95. Bread in a Pizza Oven
  96. Smoke free zones
  97. commercial use of oven
  98. Pizza Oven Glossary
  99. refractory concrete recipe and mould plan?
  100. pompei vs prefab domes.
  101. All things being equal
  102. Pizziaola
  103. It Worked!
  104. Holding High Heat
  105. Special Thanks!
  106. Fireplace/Oven Combo?
  107. Fireclay/Sand mixture
  108. Fireclay
  109. Vermicilite /Cement ratio
  110. Cost of Building Vs Buying
  111. Fire Bricks/Colorado
  112. pomepeii oven
  113. pomepeii oven plans
  114. How close to building can an oven be?
  115. Distance From House
  116. what about flues on top of the oven chamber
  117. Added Home Value??
  118. Mortar?
  119. Foundation Questions in Colorado
  120. First timer and glad to be on board
  121. Pizza in a Bread Oven
  122. Getting started! Help! Marcel??
  123. outdoor kitchens
  124. Clay Pots and Pizza
  125. Pizza Training
  126. Height of chimney
  127. Location of Pizza oven - considerations
  128. Approximate Building Costs
  129. recycle a metal wood heater
  130. Hearth construction
  131. slab thickness in the northeast usa
  132. Ash Drop
  133. variation on Heath base
  134. A Newbie's photo documentary Page 01
  135. A critical first decision
  136. Aussie Readers
  137. Some Steel Stud Specs. Sought
  138. Visibility Question - How Dark is it in There?
  139. Counting bricks
  140. Step by step
  141. Between Hearth SLAB and Hearth BRICKS, slip plane.
  142. Circles and Squares revisited
  143. How long to learn to use a Brick Oven
  144. Maximum raw dough thickness - please help
  145. Here's a curious item:
  146. Should I buy a concrete mixer?
  147. Need to find old Info. on angle grinders, etc.
  148. Can you direct me to Styrofoam forming Dir.?
  149. Flashing for rounded corners on slab
  150. Small brick oven
  151. Wood plank cooking
  152. does anyone make special cuts in the bricks other then at the top of the dome
  153. Difference between Colle oven and Pompeii oven dome
  154. Smoking Meats
  155. Newbie looking for ideas, sources, etc.
  156. Brick Content Issue - alumina safety etc
  157. Kitchen Oven
  158. Oven Floor Selection
  159. chiminey
  160. Oven On the WAY!
  161. help 4.5 vs 9 inch bricks for the dome
  162. Help!
  163. weather protection
  164. Why Italian Wood-Fired Ovens are Round