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  1. Historic bread oven consultation needed
  2. Pizza oven too close to trees? Thoughts?
  3. Hello from Oregon, hungry for Pizza!
  4. Hey i'm looking to but a pizza oven but stuck??
  5. Beautiful craftmanship
  6. Insulation question: insulate before or after curing?
  7. When was this forum created?
  8. Should I render the inside of my brick oven
  9. Heat Stop 50 refractory mortar
  10. Reduction arch
  11. Construction Calendar
  12. Builders sand, leveling sand, or other?
  13. Is metal lathe required?
  14. Insulation panels
  15. Hearth landing
  16. hennessypd
  17. need info
  18. Mixing dough with KA stand mixer
  19. FornoBravo Remote Thermometer
  20. ceramic floor board amount
  21. a little advice please...
  22. a little advice please...
  23. Dough question
  24. Basic info
  25. rotisserie
  26. right hand side of thread appears to be missing
  27. FB pizza dough recipe
  28. Cast iron skillet in WFO - Problem
  29. Material between wall and cooking floor
  30. flue/ Door
  31. Small scale oven build
  32. Best Place to Build
  33. Another Brick laying & Chimney question from a "Newbie"
  34. Posting to forum
  35. Oven dome hight
  36. Building an Unconventional Base Need Help
  37. what to use under anchor plate
  38. Questions
  39. Precast mix
  40. Cutting bricks for every course
  41. Using London Bricks for the dome??
  42. Chimney pipe ?
  43. Cold Weather
  44. Bought Insulating firebrick in error??? Help!
  45. Material List Problem
  46. What next??
  47. size
  48. Mortar the Vee ?
  49. Another newbie dough question
  50. Oven diameters vs hearth
  51. Restoring brick grill
  52. Building brick oven from existing brick grill
  53. Barrel vault?
  54. new guy, new build, oh my!
  55. Thick Black Smoke out the Front
  56. Over 3tons of Cement bags by hand?
  57. light weight and mobile
  58. Oven stand
  59. How to set up a gas grill for a pizza stone?
  60. Cooking pizza
  61. The Fool On The Hill?
  62. Help with heat insulation
  63. How much vermi per sq ft for v-crete
  64. Pizza oven and a smoker?
  65. New outdoor kitchen
  66. Skagit fire brick
  67. Dry-Stack Brick Pizza Oven
  68. Fb Board how much for 42" round oven
  69. Average cost of professional kit installation
  70. How fast can I heat a cured oven to 700 degrees
  71. Stand Size
  72. Need help choosing the right bricks
  73. How to post photo album
  74. Newbie Design
  75. limestone vs. brick construction
  76. Gas vs Wood
  77. Will this oven do the job for Pizza Napoletana?
  78. shaping pizza dough
  79. hearth bricks not perfectly flat
  80. Simple Q's
  81. Geodesic Pizza Oven
  82. First Question
  83. Pizza Party
  84. Choosing oven - 28" vs 32" and heat up times
  85. My first oven
  86. FB Napolino - Looking for current owner
  87. what type of wood to burn
  88. Help a Newbie Plan
  89. Question on the size of block stand
  90. Stucco Finish Coat for Dome Oven
  91. Hi From San Jose, Ca. Question about Metal Base
  92. Hello From The Rockies
  93. Hearth Curing
  94. Hearth/Stand
  95. Foundations (literally)
  96. Tomorrow, is my big test.
  97. Fixing the Primavera 70 exterior
  98. Base on existing Cement, is this recommended?
  99. First Pizza was a disaster
  100. hearth construction
  101. hearth construction
  102. hello newbie with a modena rpm120
  103. Used whole firebricks instead of half
  104. Newb in WV
  105. Curved fire bricks
  106. Laclede King Fire Brick
  107. dome vs barrel
  108. oven stand size
  109. Cement Board under Fire Brick Floor
  110. Questions/Clarification,
  111. Buying advice - Prima vs. Andiamo
  112. Disassambling/Relocating an WFO
  113. Shelf life of Refractory Castables
  114. How to insulate a cast iron pizza oven.
  115. How long does it take...
  116. Recommendation on Pizza Oven
  117. New in Summerland, BC, Canada
  118. Freezing Pizza Dough question
  119. North House Folk Scool
  120. Need opinion on best location
  121. wiinsb
  122. fire brick vs cob vs compressed earth block
  123. dome oven size
  124. Chimney, Leading heat away from WFO???
  125. Oven Floor and Oven Opening questions
  126. opps is this really firebrick?
  127. Agricultural lime in home brew
  128. Rain Cover for my Primavera
  129. Insul Cast by Mt. Savage
  130. My P-60's first shower!
  131. test
  132. inspiration to build
  133. hearth floor construction
  134. how do i know
  135. have i made a cock up
  136. newbie question oven lining/insulation
  137. Reclaimed brick project...
  138. Your Advice Re: HomeBrew Castable Mix Greatly Appreciated
  139. pizza oven
  140. Wood or gas?
  141. planning questions
  142. Testing mortar
  143. Modena 2g gas oven
  144. Newbie Hearth Question
  145. Newbie Hearth Insulation Question
  146. Image size??
  147. Newbie homemade oven project...
  148. how small can i go for an oven in my kitchen
  149. oven sizes??
  150. Floor/soldier interface
  151. Confused
  152. ..hard to explain..
  153. About to start and confused already!
  154. FB Pompeii oven plans for ipad?
  155. Making your own Firebrick
  156. In Sudan, Limited Materials, Help!
  157. Does size matter
  158. What sort of oven can I build with these bricks
  159. Own design modular idea question
  160. Building oven around a clay dome?
  161. Perlite for enclosure
  162. Gas powered brick oven..?
  163. Re-cure?
  164. Old Kiln tile/brick
  165. Mortar recipe
  166. Mortar recipe
  167. Design feedback on dry-stacked brick oven?
  168. Bricks & mortar
  169. Vermiculite questions
  170. Best book(s) on building an wood oven?
  171. strada oven
  172. WHich Oven ?
  173. Can't get the black off my ceiling
  174. CRACKS!!!!Stress rising
  175. Pressure Treated Fire Brick ?
  176. Looking For Advice Re Oven Floor Insulation
  177. Gas fired Ovens
  178. newbie need advise for my oven
  179. Super duty brick for floor
  180. Newbie - Any ovens in Lancaster, PA?
  181. Hello
  182. oven shape
  183. My New Casa2G90 - Curing
  184. Shape of dome
  185. question about seasoned wood
  186. I'm new, I don't know what to do.
  187. raining on cob
  188. Alumina Silicate OR Ceramic Fibre Board
  189. Fire Pit/Oven Combo
  190. Build my Owen pizza hacker at Weber Ground
  191. Removable Lid/Cover
  192. Shim angle?
  193. pre soak vermiculite for a smoother finish?
  194. Help!
  195. Crate size
  196. Basic questions for a 36" in Denmark
  197. Casa2G or Premio2G
  198. Does pizza sauce in metal can concern you?
  199. Pizza Stones
  200. Getting ready- need some construction advice!
  201. Form or indispenible tool
  202. Italian oven out back Australia
  203. Holy Brick!
  204. Thanks for the welcome
  205. New Oven
  206. Mortar Combat?
  207. Laying bricks lengthwise
  208. black ash
  209. Please comment on kit design
  210. Slope of the vent pipe?
  211. Wood
  212. Locating near buildings
  213. vermiculite or perlite
  214. vermiculte
  215. Fire Brick Or Concrete?
  216. Getting Started - Italiano Forni Build
  217. Small Pizza Oven.
  218. Choosing which Forno Bravo oven
  219. Need 28" plans...
  220. Fireplace vs. Pizza Oven vs. Bread Oven ??
  221. Mobile WFO operators/Farmer's Market liability insurance?
  222. Oven Door
  223. mobile oven-newbie question
  224. Cleaning mortar from bricks
  225. Clay/saw dust insulating layer over fire bricks?
  226. Heat Drops fast!
  227. Alternative to concrete hearth
  228. timber benchtop at front of pizza oven?
  229. Favorite Wood
  230. Refractory in Thailand
  231. Mortar not sticky
  232. pizza crispy
  233. Redwood Stand for a Strada Oven?
  234. quarry tiles onto firebrick as oven floor ?
  235. Oven Timeline
  236. WFO materials question
  237. Brick Oven Insert?
  238. That tool....
  239. really cheap floor insulation?
  240. Hello all
  241. getting the urge to build an oven
  242. Bricks vs Mortar
  243. Clay Mortar
  244. Won't be starting - Pizza ovens banned by local council
  245. Soldiers on the bricks or around them?
  246. Thermal mass across whole floor or biased centrally ?
  247. Refractory Cement
  248. Height of chimney
  249. Introduction
  250. Need Flue advice in DF-W