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