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