PDA

View Full Version : Newbie Forum


Pages : 1 2 3 4 5 [6]

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