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  1. Chimney?
  2. FB Customer Service
  3. laying 2nd, 3rd 4th..... courses
  4. BBQ Smoker Question
  5. ceramic blanket plastering what to use
  6. what's the best plastering to use above blanket?
  7. Covering the Oven Question
  8. first course of bricks
  9. First fire
  10. Base for oven
  11. Heat break at arch
  12. Sheet metal oven, brick floor, can't reach 450C degrees. Help?
  13. Building my 1st outdoor adobe oven - a few questions for the pros
  14. Cast Refractory dome and grinding?
  15. old stone for floor
  16. New 42" Pompeii in Alberta
  17. Has Anyone used heavy duty firebrick with their pizza oven ?
  18. First Oven Venture
  19. preliminary questions
  20. Too much smoke coming out of front
  21. To Worry or Not To Worry???
  22. Insulation
  23. 90 vs taper
  24. how to insulate
  25. Oven Curing
  26. Canopy & First Fire
  27. Brittle Insulation Layer
  28. Oven floor, brick or soapstone?
  29. Convert a brick smoker?
  30. Interior Questions
  31. Bolts / Brackets
  32. angle iron in FB Pompeii plans
  33. Steel oven stand/ hearth construction
  34. Steel stand/ hearth contruction
  35. Should I pull up the hearth bricks (not flat, level or smooth and with gaps)?
  36. drain holes in concrete block stand?
  37. smaller oven
  38. Dough too rubbery
  39. aaaaaaaaaargh!
  40. G'day All
  41. Bella Pizza ovens
  42. brick vs. pre-cast
  43. 1inch Firebrick
  44. Thickness of fireclay & sand mortar under hearth
  45. Insulation for wooden stand
  46. Insulation thickness under bricks
  47. Sprinklers Hitting Oven
  48. 2 Pizza Ovens for Christmas.
  49. cost effective pizza
  50. Opinions on the Australian Alfresco WFO?
  51. cooked goose
  52. Super morter
  53. building oven in holden ma
  54. Home Brew or Heat Stop?
  55. Construction Suggestion
  56. Historic bread oven consultation needed
  57. Pizza oven too close to trees? Thoughts?
  58. Hey i'm looking to but a pizza oven but stuck??
  59. Beautiful craftmanship
  60. Insulation question: insulate before or after curing?
  61. When was this forum created?
  62. Should I render the inside of my brick oven
  63. Heat Stop 50 refractory mortar
  64. Reduction arch
  65. Construction Calendar
  66. Builders sand, leveling sand, or other?
  67. Is metal lathe required?
  68. Insulation panels
  69. Hearth landing
  70. hennessypd
  71. need info
  72. Mixing dough with KA stand mixer
  73. FornoBravo Remote Thermometer
  74. ceramic floor board amount
  75. a little advice please...
  76. a little advice please...
  77. Dough question
  78. Basic info
  79. rotisserie
  80. right hand side of thread appears to be missing
  81. FB pizza dough recipe
  82. Cast iron skillet in WFO - Problem
  83. Material between wall and cooking floor
  84. flue/ Door
  85. Small scale oven build
  86. Best Place to Build
  87. Another Brick laying & Chimney question from a "Newbie"
  88. Posting to forum
  89. Oven dome hight
  90. Building an Unconventional Base Need Help
  91. what to use under anchor plate
  92. Questions
  93. Precast mix
  94. Cutting bricks for every course
  95. Using London Bricks for the dome??
  96. Chimney pipe ?
  97. Cold Weather
  98. Bought Insulating firebrick in error??? Help!
  99. Material List Problem
  100. What next??
  101. size
  102. Mortar the Vee ?
  103. Another newbie dough question
  104. Oven diameters vs hearth
  105. Restoring brick grill
  106. Building brick oven from existing brick grill
  107. Barrel vault?
  108. new guy, new build, oh my!
  109. Thick Black Smoke out the Front
  110. Over 3tons of Cement bags by hand?
  111. light weight and mobile
  112. Oven stand
  113. How to set up a gas grill for a pizza stone?
  114. Cooking pizza
  115. The Fool On The Hill?
  116. Help with heat insulation
  117. How much vermi per sq ft for v-crete
  118. Pizza oven and a smoker?
  119. New outdoor kitchen
  120. Skagit fire brick
  121. Dry-Stack Brick Pizza Oven
  122. Fb Board how much for 42" round oven
  123. Average cost of professional kit installation
  124. How fast can I heat a cured oven to 700 degrees
  125. Stand Size
  126. Need help choosing the right bricks
  127. How to post photo album
  128. Newbie Design
  129. limestone vs. brick construction
  130. Gas vs Wood
  131. Will this oven do the job for Pizza Napoletana?
  132. shaping pizza dough
  133. hearth bricks not perfectly flat
  134. Simple Q's
  135. Geodesic Pizza Oven
  136. First Question
  137. Pizza Party
  138. Choosing oven - 28" vs 32" and heat up times
  139. My first oven
  140. FB Napolino - Looking for current owner
  141. what type of wood to burn
  142. Help a Newbie Plan
  143. Question on the size of block stand
  144. Stucco Finish Coat for Dome Oven
  145. Hi From San Jose, Ca. Question about Metal Base
  146. Hello From The Rockies
  147. Hearth Curing
  148. Hearth/Stand
  149. Foundations (literally)
  150. Tomorrow, is my big test.
  151. Fixing the Primavera 70 exterior
  152. Base on existing Cement, is this recommended?
  153. First Pizza was a disaster
  154. hearth construction
  155. hearth construction
  156. hello newbie with a modena rpm120
  157. Used whole firebricks instead of half
  158. Newb in WV
  159. Curved fire bricks
  160. Laclede King Fire Brick
  161. dome vs barrel
  162. oven stand size
  163. Cement Board under Fire Brick Floor
  164. Questions/Clarification,
  165. Buying advice - Prima vs. Andiamo
  166. Disassambling/Relocating an WFO
  167. Shelf life of Refractory Castables
  168. How to insulate a cast iron pizza oven.
  169. How long does it take...
  170. Recommendation on Pizza Oven
  171. New in Summerland, BC, Canada
  172. Freezing Pizza Dough question
  173. North House Folk Scool
  174. Need opinion on best location
  175. wiinsb
  176. fire brick vs cob vs compressed earth block
  177. dome oven size
  178. Chimney, Leading heat away from WFO???
  179. Oven Floor and Oven Opening questions
  180. opps is this really firebrick?
  181. Agricultural lime in home brew
  182. Rain Cover for my Primavera
  183. Insul Cast by Mt. Savage
  184. My P-60's first shower!
  185. test
  186. inspiration to build
  187. hearth floor construction
  188. how do i know
  189. have i made a cock up
  190. newbie question oven lining/insulation
  191. Reclaimed brick project...
  192. Your Advice Re: HomeBrew Castable Mix Greatly Appreciated
  193. pizza oven
  194. Wood or gas?
  195. planning questions
  196. Testing mortar
  197. Modena 2g gas oven
  198. Newbie Hearth Question
  199. Newbie Hearth Insulation Question
  200. Image size??
  201. Newbie homemade oven project...
  202. how small can i go for an oven in my kitchen
  203. oven sizes??
  204. Floor/soldier interface
  205. Confused
  206. ..hard to explain..
  207. About to start and confused already!
  208. FB Pompeii oven plans for ipad?
  209. Making your own Firebrick
  210. In Sudan, Limited Materials, Help!
  211. Does size matter
  212. What sort of oven can I build with these bricks
  213. Own design modular idea question
  214. Building oven around a clay dome?
  215. Perlite for enclosure
  216. Gas powered brick oven..?
  217. Re-cure?
  218. Old Kiln tile/brick
  219. Mortar recipe
  220. Mortar recipe
  221. Design feedback on dry-stacked brick oven?
  222. Bricks & mortar
  223. Vermiculite questions
  224. Best book(s) on building an wood oven?
  225. strada oven
  226. WHich Oven ?
  227. Can't get the black off my ceiling
  228. CRACKS!!!!Stress rising
  229. Pressure Treated Fire Brick ?
  230. Looking For Advice Re Oven Floor Insulation
  231. Gas fired Ovens
  232. newbie need advise for my oven
  233. Super duty brick for floor
  234. Newbie - Any ovens in Lancaster, PA?
  235. Hello
  236. oven shape
  237. My New Casa2G90 - Curing
  238. Shape of dome
  239. question about seasoned wood
  240. I'm new, I don't know what to do.
  241. raining on cob
  242. Alumina Silicate OR Ceramic Fibre Board
  243. Fire Pit/Oven Combo
  244. Build my Owen pizza hacker at Weber Ground
  245. Removable Lid/Cover
  246. Shim angle?
  247. pre soak vermiculite for a smoother finish?
  248. Help!
  249. Crate size
  250. Basic questions for a 36" in Denmark