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