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  1. Sheet metal oven, brick floor, can't reach 450C degrees. Help?
  2. Building my 1st outdoor adobe oven - a few questions for the pros
  3. Cast Refractory dome and grinding?
  4. old stone for floor
  5. New 42" Pompeii in Alberta
  6. Has Anyone used heavy duty firebrick with their pizza oven ?
  7. First Oven Venture
  8. preliminary questions
  9. Too much smoke coming out of front
  10. To Worry or Not To Worry???
  11. Insulation
  12. 90 vs taper
  13. how to insulate
  14. Oven Curing
  15. Canopy & First Fire
  16. Brittle Insulation Layer
  17. Oven floor, brick or soapstone?
  18. Convert a brick smoker?
  19. Interior Questions
  20. Bolts / Brackets
  21. angle iron in FB Pompeii plans
  22. Steel oven stand/ hearth construction
  23. Steel stand/ hearth contruction
  24. Should I pull up the hearth bricks (not flat, level or smooth and with gaps)?
  25. drain holes in concrete block stand?
  26. smaller oven
  27. Dough too rubbery
  28. aaaaaaaaaargh!
  29. G'day All
  30. Bella Pizza ovens
  31. brick vs. pre-cast
  32. 1inch Firebrick
  33. Thickness of fireclay & sand mortar under hearth
  34. Insulation for wooden stand
  35. Insulation thickness under bricks
  36. Sprinklers Hitting Oven
  37. 2 Pizza Ovens for Christmas.
  38. cost effective pizza
  39. Opinions on the Australian Alfresco WFO?
  40. cooked goose
  41. Super morter
  42. building oven in holden ma
  43. Home Brew or Heat Stop?
  44. Construction Suggestion
  45. Historic bread oven consultation needed
  46. Pizza oven too close to trees? Thoughts?
  47. Hey i'm looking to but a pizza oven but stuck??
  48. Beautiful craftmanship
  49. Insulation question: insulate before or after curing?
  50. When was this forum created?
  51. Should I render the inside of my brick oven
  52. Heat Stop 50 refractory mortar
  53. Reduction arch
  54. Construction Calendar
  55. Builders sand, leveling sand, or other?
  56. Is metal lathe required?
  57. Insulation panels
  58. Hearth landing
  59. hennessypd
  60. need info
  61. Mixing dough with KA stand mixer
  62. FornoBravo Remote Thermometer
  63. ceramic floor board amount
  64. a little advice please...
  65. a little advice please...
  66. Dough question
  67. Basic info
  68. rotisserie
  69. right hand side of thread appears to be missing
  70. FB pizza dough recipe
  71. Cast iron skillet in WFO - Problem
  72. Material between wall and cooking floor
  73. flue/ Door
  74. Small scale oven build
  75. Best Place to Build
  76. Another Brick laying & Chimney question from a "Newbie"
  77. Posting to forum
  78. Oven dome hight
  79. Building an Unconventional Base Need Help
  80. what to use under anchor plate
  81. Questions
  82. Precast mix
  83. Cutting bricks for every course
  84. Using London Bricks for the dome??
  85. Chimney pipe ?
  86. Cold Weather
  87. Bought Insulating firebrick in error??? Help!
  88. Material List Problem
  89. What next??
  90. size
  91. Mortar the Vee ?
  92. Another newbie dough question
  93. Oven diameters vs hearth
  94. Restoring brick grill
  95. Building brick oven from existing brick grill
  96. Barrel vault?
  97. new guy, new build, oh my!
  98. Thick Black Smoke out the Front
  99. Over 3tons of Cement bags by hand?
  100. light weight and mobile
  101. Oven stand
  102. How to set up a gas grill for a pizza stone?
  103. Cooking pizza
  104. The Fool On The Hill?
  105. Help with heat insulation
  106. How much vermi per sq ft for v-crete
  107. Pizza oven and a smoker?
  108. New outdoor kitchen
  109. Skagit fire brick
  110. Dry-Stack Brick Pizza Oven
  111. Fb Board how much for 42" round oven
  112. Average cost of professional kit installation
  113. How fast can I heat a cured oven to 700 degrees
  114. Stand Size
  115. Need help choosing the right bricks
  116. How to post photo album
  117. Newbie Design
  118. limestone vs. brick construction
  119. Gas vs Wood
  120. Will this oven do the job for Pizza Napoletana?
  121. shaping pizza dough
  122. hearth bricks not perfectly flat
  123. Simple Q's
  124. Geodesic Pizza Oven
  125. First Question
  126. Pizza Party
  127. Choosing oven - 28" vs 32" and heat up times
  128. My first oven
  129. FB Napolino - Looking for current owner
  130. what type of wood to burn
  131. Help a Newbie Plan
  132. Question on the size of block stand
  133. Stucco Finish Coat for Dome Oven
  134. Hi From San Jose, Ca. Question about Metal Base
  135. Hello From The Rockies
  136. Hearth Curing
  137. Hearth/Stand
  138. Foundations (literally)
  139. Tomorrow, is my big test.
  140. Fixing the Primavera 70 exterior
  141. Base on existing Cement, is this recommended?
  142. First Pizza was a disaster
  143. hearth construction
  144. hearth construction
  145. hello newbie with a modena rpm120
  146. Used whole firebricks instead of half
  147. Newb in WV
  148. Curved fire bricks
  149. Laclede King Fire Brick
  150. dome vs barrel
  151. oven stand size
  152. Cement Board under Fire Brick Floor
  153. Questions/Clarification,
  154. Buying advice - Prima vs. Andiamo
  155. Disassambling/Relocating an WFO
  156. Shelf life of Refractory Castables
  157. How to insulate a cast iron pizza oven.
  158. How long does it take...
  159. Recommendation on Pizza Oven
  160. New in Summerland, BC, Canada
  161. Freezing Pizza Dough question
  162. North House Folk Scool
  163. Need opinion on best location
  164. wiinsb
  165. fire brick vs cob vs compressed earth block
  166. dome oven size
  167. Chimney, Leading heat away from WFO???
  168. Oven Floor and Oven Opening questions
  169. opps is this really firebrick?
  170. Agricultural lime in home brew
  171. Rain Cover for my Primavera
  172. Insul Cast by Mt. Savage
  173. My P-60's first shower!
  174. test
  175. inspiration to build
  176. hearth floor construction
  177. how do i know
  178. have i made a cock up
  179. newbie question oven lining/insulation
  180. Reclaimed brick project...
  181. Your Advice Re: HomeBrew Castable Mix Greatly Appreciated
  182. pizza oven
  183. Wood or gas?
  184. planning questions
  185. Testing mortar
  186. Modena 2g gas oven
  187. Newbie Hearth Question
  188. Newbie Hearth Insulation Question
  189. Image size??
  190. Newbie homemade oven project...
  191. how small can i go for an oven in my kitchen
  192. oven sizes??
  193. Floor/soldier interface
  194. Confused
  195. ..hard to explain..
  196. About to start and confused already!
  197. FB Pompeii oven plans for ipad?
  198. Making your own Firebrick
  199. In Sudan, Limited Materials, Help!
  200. Does size matter
  201. What sort of oven can I build with these bricks
  202. Own design modular idea question
  203. Building oven around a clay dome?
  204. Perlite for enclosure
  205. Gas powered brick oven..?
  206. Re-cure?
  207. Old Kiln tile/brick
  208. Mortar recipe
  209. Mortar recipe
  210. Design feedback on dry-stacked brick oven?
  211. Bricks & mortar
  212. Vermiculite questions
  213. Best book(s) on building an wood oven?
  214. strada oven
  215. WHich Oven ?
  216. Can't get the black off my ceiling
  217. CRACKS!!!!Stress rising
  218. Pressure Treated Fire Brick ?
  219. Looking For Advice Re Oven Floor Insulation
  220. Gas fired Ovens
  221. newbie need advise for my oven
  222. Super duty brick for floor
  223. Newbie - Any ovens in Lancaster, PA?
  224. Hello
  225. oven shape
  226. My New Casa2G90 - Curing
  227. Shape of dome
  228. question about seasoned wood
  229. I'm new, I don't know what to do.
  230. raining on cob
  231. Alumina Silicate OR Ceramic Fibre Board
  232. Fire Pit/Oven Combo
  233. Build my Owen pizza hacker at Weber Ground
  234. Removable Lid/Cover
  235. Shim angle?
  236. pre soak vermiculite for a smoother finish?
  237. Help!
  238. Crate size
  239. Basic questions for a 36" in Denmark
  240. Casa2G or Premio2G
  241. Does pizza sauce in metal can concern you?
  242. Pizza Stones
  243. Getting ready- need some construction advice!
  244. Form or indispenible tool
  245. Italian oven out back Australia
  246. Holy Brick!
  247. Thanks for the welcome
  248. New Oven
  249. Mortar Combat?
  250. Laying bricks lengthwise