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