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