- How to support heavy Roof above oven?
- Can a Flue Be Too BIG?
- Head's up: HF tile saw on sale
- Modular ovens and thermal mass
- Clay Flue Question ?
- Pizza Oven Indoors
- 36'' or 42" oven?
- Which way to go, kit or build from scratch?
- Bench next to Oven??
- Building with common bricks (sydney)
- Where to buy materials in Sydney
- Looking for firebricks in Southeast Massachusetts
- Actual foundation size for a 42" oven
- FireBricks in Massachusetts?
- Horticulture perlite
- Foundation size
- foundation size
- Eric's WFO build
- uk oven help
- Steel, brick or clay WFO?
- Resource for firebrick in Houston, TX
- brick arch casa 90
- Fire clay
- Oven insulation
- Question on firebricks
- Oven curing question
- When is a dome a dome?
- small problems with the ebook
- Massachusettes Newbie
- Cost?
- Hearth - vermiculite concrete or calcium silicate board?
- Dome insulation
- Finally finished today!!
- Hello................
- where do i put the vent
- smoke temp at chimney exit
- Early planning, not so insulated
- Refractory cement source
- 32" Oven Big enough?
- Refractory cooking surface
- 50mm thick base.
- REfractory cooking slab
- Half-thick firebricks
- Is used firebrick okay?
- Perlite vs Expanded Perlite or Vermiculite
- Another New Oven Started
- Very new but very eager!
- My progress
- Rear Chiminey
- How many firebricks to use in a 42" WFO?
- Help save my oven from my wife
- ***Where I Got My Heat Stop***
- Gas burner
- Hearth Slab, no lime...
- design preferences
- pizza training
- High Temp mortar formulation
- material question(s)
- Bottom Fire Chamber
- Vent Size, mortar floor: Please Help!
- oven dimensions
- Using different size arch bricks to build the dome?
- Constructing Oven Floor
- Where to find fruit tree wood in Bay Area, CA.
- Starting Up
- Oven Dome
- Ash slot
- Confusing Terminology??
- To LINTEL or not to LINTEL that is the question?
- Chimney Location
- Through-the-wall design ?
- Newbie needing information and support
- vermiculite/portland and weather
- Fibre cement base for hearth ?
- Concrete base direct on earth?
- cob oven interior break problem
- what exactly is fire clay?
- Cement ?
- First Layer
- Cleaning Primavera Oven
- Cleaning the baseplate
- Chimney attachment Question
- Oven Curing
- alternative insullation
- Which oven to buy?
- the 3rd way
- First fire, measurement
- Oven Temperature 750
- Angle Iron Length Question
- Building supplies in NZ
- Is a foundation slab REALLY necessary
- Foundation Slab Questions
- Smoke in Primavera Oven
- Is my door too small?
- oven dome
- Dome on top or on side of floor?
- chimney vent and insulated hearth issues
- Smoke Shelf
- Lighting a fire
- Enclosure insulation
- Help: SMALL pizza oven
- Enlosure adjacent to house Help !
- Transition brick.
- how thick is to thick for a hearth cooking surface
- Primavera Oven
- How Many Firebricks for a 36" WFO?
- Insulation question - loose or solid vermiculite covering?
- Finding the materials in the UK
- Newbie mortar question
- ***hey james***
- Newbie Stupid Question
- ***Paint or Color the Stucco***
- Size of the chimney
- Casting Question I want to expand a kit oven
- Door Use
- finshed
- Small cracks in mortar.
- Rebar set in concrete foundation
- Some questions about the isolation
- Newbie with an issue
- Oven Floor?
- Hello
- Temperature?
- Newbie needs feedback
- oil cans
- outdoor kitchen project: natural gas brick oven and grill
- How big should my dome be????
- ??? GRANITE or MARBLE ???
- Mosaicing my oven
- ***Surace Bonding Cement***
- How much smoke?
- Smaller Oven - Hearth / Structural Insulation ?
- From Long Beach, Cal.
- what type of Mortor are people using
- Barbecue/Pizza Oven in Kitchen
- To mortar or not to mortar?
- new build Q need an A
- Curing a new oven
- *** First Fire ***
- Debating Over Which Type of Dome
- book
- 36" Dome in a day
- Found a Few Loose Bricks in My Hearth
- D70 fire brick
- Bricks With Holes in Them
- Hearth Mortar Questions...
- oven door
- Combustion air requirements
- Hola! Base Question
- My oven is outside in!
- ideal caulk material for inside flue
- Firebrick questions
- Firebrick questions
- temporary Oven ?
- Base construction
- Refrax to Water Ratio
- Big Green Egg vs. Wood fired oven
- Can I have my pizza and eat it too?
- Concerned About Rebar in Insulated Layer
- WFO build into Retaining wall
- oven brush
- Absolute Newbie Here in Texas
- starter logs question
- $$ Cost for 36" in USD (NY)?
- Is it true that Firebricks crumble if exposed to water.
- Fire brick approved for food contact?
- Double Firebrick ??
- Oven Height
- Health Regulations
- New to Pizza ovens, mould problem after 1st use
- New to Pizza ovens, mould problem after 1st use
- Total Oven/Structure Height?
- chimney
- refractory concrete hearth?
- How many bricks?
- Northern England - sourcing materials.
- Just Saying hello
- Poor man's baking stone:Concrete pavers?
- Another mortar question .
- New Starter - Corner Kitchen advise/Guidence
- Mortar Question......
- Yellow / Pale colored bricks - what are they
- hello again all - size and mortar question?
- Still thinking..............
- Indoor ovens in the Southeast
- Brick Types
- Deciding on a Base
- Forno Bravo CD ROM v1.0 Disappointing
- Heating the room?
- Is horticultural Vermiculite the same thing?
- High Temperature Stone/Rock
- Technical info needed
- Which oven is the best buy?
- Portable pizza oven?
- A few questions from a beginner....
- thickness of hearth- thermal mass
- pompeii oven in toronto, ontario
- Hello all. Need help deciding Which oven to buy/use?
- What is Fireclay?
- Any Ovens in North Texas?
- North Texas resources
- how careful should i be about filling gaps in mortar?
- oven opening: arch vs straight sides?
- fire brick and height question.
- Insulation types
- Newbie Introduction
- Newbie intro
- Gas burners for a Pompeii
- Pouring the hearth
- Gday From Downunder
- Oven floor?
- My oven looks like a Chia Pet
- pdf downloads
- Do I need to worry about gap between floor and dome?
- Newbie in SW Washington
- Just a thought
- Heat Stop 50 close to San Diego
- Refmix questions
- Cost of Shipping to Asia
- Smoker below oven? How to build?
- mosaic tile around a dome
- castable refractory
- tiling a mosaic on a pompeii
- Converting rotary oven to brick??
- 31" corner vs 35" vs 39" vs 43" for large food?
- Why do so many restrauants cook at low temp
- Simple Clay Ovens? n00bie newb here.
- n00b question about self-leveling cement
- roof pitch and dome thickness
- Oven outside accessible though wall?
- Cooking surface pitch?
- Basic questions on building base / installing Toscana 90
- How to download
- What is the smallest design that will work?
- Public Spreadsheets ?
- The Meados Oven
- refmix vs. fireclay mortar
- No fireclay for dome
- Question on Pizza Oven Found in Warehouse
- New Candidate... It's someone we know!
- iusulation
- Impressions of the forum after 1 week
- Where to buy components for oven in AUS
- brick laying
- Planning phase....concrete pad necessary?
- hi, are there any owners of the Primavera Oven?
- How much refmix to order?
- How far from house?
- using chimmney bricks
- Island Hearth