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