PDA

View Full Version : Newbie Forum


Pages : 1 2 3 4 5 [6]

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