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