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  1. Hearth landing
  2. hennessypd
  3. need info
  4. Mixing dough with KA stand mixer
  5. FornoBravo Remote Thermometer
  6. ceramic floor board amount
  7. a little advice please...
  8. a little advice please...
  9. Dough question
  10. Basic info
  11. rotisserie
  12. right hand side of thread appears to be missing
  13. FB pizza dough recipe
  14. Cast iron skillet in WFO - Problem
  15. Material between wall and cooking floor
  16. flue/ Door
  17. Small scale oven build
  18. Best Place to Build
  19. Another Brick laying & Chimney question from a "Newbie"
  20. Posting to forum
  21. Oven dome hight
  22. Building an Unconventional Base Need Help
  23. what to use under anchor plate
  24. Questions
  25. Precast mix
  26. Cutting bricks for every course
  27. Using London Bricks for the dome??
  28. Chimney pipe ?
  29. Cold Weather
  30. Bought Insulating firebrick in error??? Help!
  31. Material List Problem
  32. What next??
  33. size
  34. Mortar the Vee ?
  35. Another newbie dough question
  36. Oven diameters vs hearth
  37. Restoring brick grill
  38. Building brick oven from existing brick grill
  39. Barrel vault?
  40. new guy, new build, oh my!
  41. Thick Black Smoke out the Front
  42. Over 3tons of Cement bags by hand?
  43. light weight and mobile
  44. Oven stand
  45. How to set up a gas grill for a pizza stone?
  46. Cooking pizza
  47. The Fool On The Hill?
  48. Help with heat insulation
  49. How much vermi per sq ft for v-crete
  50. Pizza oven and a smoker?
  51. New outdoor kitchen
  52. Skagit fire brick
  53. Dry-Stack Brick Pizza Oven
  54. Fb Board how much for 42" round oven
  55. Average cost of professional kit installation
  56. How fast can I heat a cured oven to 700 degrees
  57. Stand Size
  58. Need help choosing the right bricks
  59. How to post photo album
  60. Newbie Design
  61. limestone vs. brick construction
  62. Gas vs Wood
  63. Will this oven do the job for Pizza Napoletana?
  64. shaping pizza dough
  65. hearth bricks not perfectly flat
  66. Simple Q's
  67. Geodesic Pizza Oven
  68. First Question
  69. Pizza Party
  70. Choosing oven - 28" vs 32" and heat up times
  71. My first oven
  72. FB Napolino - Looking for current owner
  73. what type of wood to burn
  74. Help a Newbie Plan
  75. Question on the size of block stand
  76. Stucco Finish Coat for Dome Oven
  77. Hi From San Jose, Ca. Question about Metal Base
  78. Hello From The Rockies
  79. Hearth Curing
  80. Hearth/Stand
  81. Foundations (literally)
  82. Tomorrow, is my big test.
  83. Fixing the Primavera 70 exterior
  84. Base on existing Cement, is this recommended?
  85. First Pizza was a disaster
  86. hearth construction
  87. hearth construction
  88. hello newbie with a modena rpm120
  89. Used whole firebricks instead of half
  90. Newb in WV
  91. Curved fire bricks
  92. Laclede King Fire Brick
  93. dome vs barrel
  94. oven stand size
  95. Cement Board under Fire Brick Floor
  96. Questions/Clarification,
  97. Buying advice - Prima vs. Andiamo
  98. Disassambling/Relocating an WFO
  99. Shelf life of Refractory Castables
  100. How to insulate a cast iron pizza oven.
  101. How long does it take...
  102. Recommendation on Pizza Oven
  103. New in Summerland, BC, Canada
  104. Freezing Pizza Dough question
  105. North House Folk Scool
  106. Need opinion on best location
  107. wiinsb
  108. fire brick vs cob vs compressed earth block
  109. dome oven size
  110. Chimney, Leading heat away from WFO???
  111. Oven Floor and Oven Opening questions
  112. opps is this really firebrick?
  113. Agricultural lime in home brew
  114. Rain Cover for my Primavera
  115. Insul Cast by Mt. Savage
  116. My P-60's first shower!
  117. test
  118. inspiration to build
  119. hearth floor construction
  120. how do i know
  121. have i made a cock up
  122. newbie question oven lining/insulation
  123. Reclaimed brick project...
  124. Your Advice Re: HomeBrew Castable Mix Greatly Appreciated
  125. pizza oven
  126. Wood or gas?
  127. planning questions
  128. Testing mortar
  129. Modena 2g gas oven
  130. Newbie Hearth Question
  131. Newbie Hearth Insulation Question
  132. Image size??
  133. Newbie homemade oven project...
  134. how small can i go for an oven in my kitchen
  135. oven sizes??
  136. Floor/soldier interface
  137. Confused
  138. ..hard to explain..
  139. About to start and confused already!
  140. FB Pompeii oven plans for ipad?
  141. Making your own Firebrick
  142. In Sudan, Limited Materials, Help!
  143. Does size matter
  144. What sort of oven can I build with these bricks
  145. Own design modular idea question
  146. Building oven around a clay dome?
  147. Perlite for enclosure
  148. Gas powered brick oven..?
  149. Re-cure?
  150. Old Kiln tile/brick
  151. Mortar recipe
  152. Mortar recipe
  153. Design feedback on dry-stacked brick oven?
  154. Bricks & mortar
  155. Vermiculite questions
  156. Best book(s) on building an wood oven?
  157. strada oven
  158. WHich Oven ?
  159. Can't get the black off my ceiling
  160. CRACKS!!!!Stress rising
  161. Pressure Treated Fire Brick ?
  162. Looking For Advice Re Oven Floor Insulation
  163. Gas fired Ovens
  164. newbie need advise for my oven
  165. Super duty brick for floor
  166. Newbie - Any ovens in Lancaster, PA?
  167. Hello
  168. oven shape
  169. My New Casa2G90 - Curing
  170. Shape of dome
  171. question about seasoned wood
  172. I'm new, I don't know what to do.
  173. raining on cob
  174. Alumina Silicate OR Ceramic Fibre Board
  175. Fire Pit/Oven Combo
  176. Build my Owen pizza hacker at Weber Ground
  177. Removable Lid/Cover
  178. Shim angle?
  179. pre soak vermiculite for a smoother finish?
  180. Help!
  181. Crate size
  182. Basic questions for a 36" in Denmark
  183. Casa2G or Premio2G
  184. Does pizza sauce in metal can concern you?
  185. Pizza Stones
  186. Getting ready- need some construction advice!
  187. Form or indispenible tool
  188. Italian oven out back Australia
  189. Holy Brick!
  190. Thanks for the welcome
  191. New Oven
  192. Mortar Combat?
  193. Laying bricks lengthwise
  194. black ash
  195. Please comment on kit design
  196. Slope of the vent pipe?
  197. Wood
  198. Locating near buildings
  199. vermiculite or perlite
  200. vermiculte
  201. Fire Brick Or Concrete?
  202. Getting Started - Italiano Forni Build
  203. Small Pizza Oven.
  204. Choosing which Forno Bravo oven
  205. Need 28" plans...
  206. Fireplace vs. Pizza Oven vs. Bread Oven ??
  207. Mobile WFO operators/Farmer's Market liability insurance?
  208. Oven Door
  209. mobile oven-newbie question
  210. Cleaning mortar from bricks
  211. Clay/saw dust insulating layer over fire bricks?
  212. Heat Drops fast!
  213. Alternative to concrete hearth
  214. timber benchtop at front of pizza oven?
  215. Favorite Wood
  216. Refractory in Thailand
  217. Mortar not sticky
  218. pizza crispy
  219. Redwood Stand for a Strada Oven?
  220. quarry tiles onto firebrick as oven floor ?
  221. Oven Timeline
  222. WFO materials question
  223. Brick Oven Insert?
  224. That tool....
  225. really cheap floor insulation?
  226. Hello all
  227. getting the urge to build an oven
  228. Bricks vs Mortar
  229. Clay Mortar
  230. Won't be starting - Pizza ovens banned by local council
  231. Soldiers on the bricks or around them?
  232. Thermal mass across whole floor or biased centrally ?
  233. Refractory Cement
  234. Height of chimney
  235. Introduction
  236. Need Flue advice in DF-W
  237. ooden wedges when building dome
  238. Napolino70
  239. Doughy pizza help
  240. looking for plans for a bbq, woodfire oven combo island
  241. Lighting interior while cooking?
  242. Wich kit should I buy?
  243. Should I Buy A Cover For My Oven?
  244. Rocket Burner
  245. Heating Time vs Size
  246. Floor blocks spreading?
  247. Newbie Pizza Oven DIY HELP!!!
  248. help! rain
  249. A base on a slab that is not level- how to?
  250. Internal rendering