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