PDA

View Full Version : Newbie Forum


Pages : [1] 2 3 4 5 6

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