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