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