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