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