PDA

View Full Version : Newbie Forum


Pages : [1] 2 3 4 5 6

  1. Material List Problem
  2. What next??
  3. size
  4. Mortar the Vee ?
  5. Another newbie dough question
  6. Oven diameters vs hearth
  7. Restoring brick grill
  8. Building brick oven from existing brick grill
  9. Barrel vault?
  10. new guy, new build, oh my!
  11. Thick Black Smoke out the Front
  12. Over 3tons of Cement bags by hand?
  13. light weight and mobile
  14. Oven stand
  15. How to set up a gas grill for a pizza stone?
  16. Cooking pizza
  17. The Fool On The Hill?
  18. Help with heat insulation
  19. How much vermi per sq ft for v-crete
  20. Pizza oven and a smoker?
  21. New outdoor kitchen
  22. Skagit fire brick
  23. Dry-Stack Brick Pizza Oven
  24. Fb Board how much for 42" round oven
  25. Average cost of professional kit installation
  26. How fast can I heat a cured oven to 700 degrees
  27. Stand Size
  28. Need help choosing the right bricks
  29. How to post photo album
  30. Newbie Design
  31. limestone vs. brick construction
  32. Gas vs Wood
  33. Will this oven do the job for Pizza Napoletana?
  34. shaping pizza dough
  35. hearth bricks not perfectly flat
  36. Simple Q's
  37. Geodesic Pizza Oven
  38. First Question
  39. Pizza Party
  40. Choosing oven - 28" vs 32" and heat up times
  41. My first oven
  42. FB Napolino - Looking for current owner
  43. what type of wood to burn
  44. Help a Newbie Plan
  45. Question on the size of block stand
  46. Stucco Finish Coat for Dome Oven
  47. Hi From San Jose, Ca. Question about Metal Base
  48. Hello From The Rockies
  49. Hearth Curing
  50. Hearth/Stand
  51. Foundations (literally)
  52. Tomorrow, is my big test.
  53. Fixing the Primavera 70 exterior
  54. Base on existing Cement, is this recommended?
  55. First Pizza was a disaster
  56. hearth construction
  57. hearth construction
  58. hello newbie with a modena rpm120
  59. Used whole firebricks instead of half
  60. Newb in WV
  61. Curved fire bricks
  62. Laclede King Fire Brick
  63. dome vs barrel
  64. oven stand size
  65. Cement Board under Fire Brick Floor
  66. Questions/Clarification,
  67. Buying advice - Prima vs. Andiamo
  68. Disassambling/Relocating an WFO
  69. Shelf life of Refractory Castables
  70. How to insulate a cast iron pizza oven.
  71. How long does it take...
  72. Recommendation on Pizza Oven
  73. New in Summerland, BC, Canada
  74. Freezing Pizza Dough question
  75. North House Folk Scool
  76. Need opinion on best location
  77. wiinsb
  78. fire brick vs cob vs compressed earth block
  79. dome oven size
  80. Chimney, Leading heat away from WFO???
  81. Oven Floor and Oven Opening questions
  82. opps is this really firebrick?
  83. Agricultural lime in home brew
  84. Rain Cover for my Primavera
  85. Insul Cast by Mt. Savage
  86. My P-60's first shower!
  87. test
  88. inspiration to build
  89. hearth floor construction
  90. how do i know
  91. have i made a cock up
  92. newbie question oven lining/insulation
  93. Reclaimed brick project...
  94. Your Advice Re: HomeBrew Castable Mix Greatly Appreciated
  95. pizza oven
  96. Wood or gas?
  97. planning questions
  98. Testing mortar
  99. Modena 2g gas oven
  100. Newbie Hearth Question
  101. Newbie Hearth Insulation Question
  102. Image size??
  103. Newbie homemade oven project...
  104. how small can i go for an oven in my kitchen
  105. oven sizes??
  106. Floor/soldier interface
  107. Confused
  108. ..hard to explain..
  109. About to start and confused already!
  110. FB Pompeii oven plans for ipad?
  111. Making your own Firebrick
  112. In Sudan, Limited Materials, Help!
  113. Does size matter
  114. What sort of oven can I build with these bricks
  115. Own design modular idea question
  116. Building oven around a clay dome?
  117. Perlite for enclosure
  118. Gas powered brick oven..?
  119. Re-cure?
  120. Old Kiln tile/brick
  121. Mortar recipe
  122. Mortar recipe
  123. Design feedback on dry-stacked brick oven?
  124. Bricks & mortar
  125. Vermiculite questions
  126. Best book(s) on building an wood oven?
  127. strada oven
  128. WHich Oven ?
  129. Can't get the black off my ceiling
  130. CRACKS!!!!Stress rising
  131. Pressure Treated Fire Brick ?
  132. Looking For Advice Re Oven Floor Insulation
  133. Gas fired Ovens
  134. newbie need advise for my oven
  135. Super duty brick for floor
  136. Newbie - Any ovens in Lancaster, PA?
  137. Hello
  138. oven shape
  139. My New Casa2G90 - Curing
  140. Shape of dome
  141. question about seasoned wood
  142. I'm new, I don't know what to do.
  143. raining on cob
  144. Alumina Silicate OR Ceramic Fibre Board
  145. Fire Pit/Oven Combo
  146. Build my Owen pizza hacker at Weber Ground
  147. Removable Lid/Cover
  148. Shim angle?
  149. pre soak vermiculite for a smoother finish?
  150. Help!
  151. Crate size
  152. Basic questions for a 36" in Denmark
  153. Casa2G or Premio2G
  154. Does pizza sauce in metal can concern you?
  155. Pizza Stones
  156. Getting ready- need some construction advice!
  157. Form or indispenible tool
  158. Italian oven out back Australia
  159. Holy Brick!
  160. Thanks for the welcome
  161. New Oven
  162. Mortar Combat?
  163. Laying bricks lengthwise
  164. black ash
  165. Please comment on kit design
  166. Slope of the vent pipe?
  167. Wood
  168. Locating near buildings
  169. vermiculite or perlite
  170. vermiculte
  171. Fire Brick Or Concrete?
  172. Getting Started - Italiano Forni Build
  173. Small Pizza Oven.
  174. Choosing which Forno Bravo oven
  175. Need 28" plans...
  176. Fireplace vs. Pizza Oven vs. Bread Oven ??
  177. Mobile WFO operators/Farmer's Market liability insurance?
  178. Oven Door
  179. mobile oven-newbie question
  180. Cleaning mortar from bricks
  181. Clay/saw dust insulating layer over fire bricks?
  182. Heat Drops fast!
  183. Alternative to concrete hearth
  184. timber benchtop at front of pizza oven?
  185. Favorite Wood
  186. Refractory in Thailand
  187. Mortar not sticky
  188. pizza crispy
  189. Redwood Stand for a Strada Oven?
  190. quarry tiles onto firebrick as oven floor ?
  191. Oven Timeline
  192. WFO materials question
  193. Brick Oven Insert?
  194. That tool....
  195. really cheap floor insulation?
  196. Hello all
  197. getting the urge to build an oven
  198. Bricks vs Mortar
  199. Clay Mortar
  200. Won't be starting - Pizza ovens banned by local council
  201. Soldiers on the bricks or around them?
  202. Thermal mass across whole floor or biased centrally ?
  203. Refractory Cement
  204. Height of chimney
  205. Introduction
  206. Need Flue advice in DF-W
  207. ooden wedges when building dome
  208. Napolino70
  209. Doughy pizza help
  210. looking for plans for a bbq, woodfire oven combo island
  211. Lighting interior while cooking?
  212. Wich kit should I buy?
  213. Should I Buy A Cover For My Oven?
  214. Rocket Burner
  215. Heating Time vs Size
  216. Floor blocks spreading?
  217. Newbie Pizza Oven DIY HELP!!!
  218. help! rain
  219. A base on a slab that is not level- how to?
  220. Internal rendering
  221. another hearth question
  222. On top or underneath?
  223. Joint finish ?
  224. Cottonwood / Poplar as fuel (anyone try it)
  225. First build price
  226. could I build directly on top of brick patio and forgo the slab?
  227. Getting Started on First build
  228. hearth not level?
  229. Help for newbie in oz
  230. Foundation questions
  231. crack on outer shell of oven?
  232. Mobile Catering Brick Oven
  233. best way to place straps on a prima70?
  234. First row of the dome
  235. Newbie from oz
  236. Oven struggles - bottom of crust terrible
  237. oven Not hot enough
  238. First post and about to pour cement..
  239. Vermicrete Layer
  240. Plans
  241. Duraboard vs FB Board
  242. Wood Hearth Stand
  243. Add a grill grate to a FB Fireplace?
  244. First post
  245. Comparison
  246. Decisions..Decisions..
  247. Are brick ties a good idea?
  248. Modular/Kit Oven compared to an authentic brick oven.
  249. How much $$$ do you have in your oven
  250. parchment paper in brick oven?