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