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