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  1. Casa2G 90
  2. wood fire oven top
  3. Help. What would cause this.
  4. Oven Floor
  5. Types of vermiculite
  6. Hearth Insulaition
  7. Block stand or poured concrete?
  8. perlite strength
  9. Advise please- dome
  10. Dome size and thickness
  11. Right person for the job
  12. Chimney?
  13. FB Customer Service
  14. laying 2nd, 3rd 4th..... courses
  15. BBQ Smoker Question
  16. ceramic blanket plastering what to use
  17. what's the best plastering to use above blanket?
  18. Covering the Oven Question
  19. first course of bricks
  20. First fire
  21. Base for oven
  22. Heat break at arch
  23. Sheet metal oven, brick floor, can't reach 450C degrees. Help?
  24. Building my 1st outdoor adobe oven - a few questions for the pros
  25. Cast Refractory dome and grinding?
  26. old stone for floor
  27. New 42" Pompeii in Alberta
  28. Has Anyone used heavy duty firebrick with their pizza oven ?
  29. First Oven Venture
  30. preliminary questions
  31. Too much smoke coming out of front
  32. To Worry or Not To Worry???
  33. Insulation
  34. 90 vs taper
  35. how to insulate
  36. Oven Curing
  37. Canopy & First Fire
  38. Brittle Insulation Layer
  39. Oven floor, brick or soapstone?
  40. Convert a brick smoker?
  41. Interior Questions
  42. Bolts / Brackets
  43. angle iron in FB Pompeii plans
  44. Steel oven stand/ hearth construction
  45. Steel stand/ hearth contruction
  46. Should I pull up the hearth bricks (not flat, level or smooth and with gaps)?
  47. drain holes in concrete block stand?
  48. smaller oven
  49. Dough too rubbery
  50. aaaaaaaaaargh!
  51. G'day All
  52. Bella Pizza ovens
  53. brick vs. pre-cast
  54. 1inch Firebrick
  55. Thickness of fireclay & sand mortar under hearth
  56. Insulation for wooden stand
  57. Insulation thickness under bricks
  58. Sprinklers Hitting Oven
  59. 2 Pizza Ovens for Christmas.
  60. cost effective pizza
  61. Opinions on the Australian Alfresco WFO?
  62. cooked goose
  63. Super morter
  64. building oven in holden ma
  65. Home Brew or Heat Stop?
  66. Construction Suggestion
  67. Historic bread oven consultation needed
  68. Pizza oven too close to trees? Thoughts?
  69. Hey i'm looking to but a pizza oven but stuck??
  70. Beautiful craftmanship
  71. Insulation question: insulate before or after curing?
  72. When was this forum created?
  73. Should I render the inside of my brick oven
  74. Heat Stop 50 refractory mortar
  75. Reduction arch
  76. Construction Calendar
  77. Builders sand, leveling sand, or other?
  78. Is metal lathe required?
  79. Insulation panels
  80. Hearth landing
  81. hennessypd
  82. need info
  83. Mixing dough with KA stand mixer
  84. FornoBravo Remote Thermometer
  85. ceramic floor board amount
  86. a little advice please...
  87. a little advice please...
  88. Dough question
  89. Basic info
  90. rotisserie
  91. right hand side of thread appears to be missing
  92. FB pizza dough recipe
  93. Cast iron skillet in WFO - Problem
  94. Material between wall and cooking floor
  95. flue/ Door
  96. Small scale oven build
  97. Best Place to Build
  98. Another Brick laying & Chimney question from a "Newbie"
  99. Posting to forum
  100. Oven dome hight
  101. Building an Unconventional Base Need Help
  102. what to use under anchor plate
  103. Questions
  104. Precast mix
  105. Cutting bricks for every course
  106. Using London Bricks for the dome??
  107. Chimney pipe ?
  108. Cold Weather
  109. Bought Insulating firebrick in error??? Help!
  110. Material List Problem
  111. What next??
  112. size
  113. Mortar the Vee ?
  114. Another newbie dough question
  115. Oven diameters vs hearth
  116. Restoring brick grill
  117. Building brick oven from existing brick grill
  118. Barrel vault?
  119. new guy, new build, oh my!
  120. Thick Black Smoke out the Front
  121. Over 3tons of Cement bags by hand?
  122. light weight and mobile
  123. Oven stand
  124. How to set up a gas grill for a pizza stone?
  125. Cooking pizza
  126. The Fool On The Hill?
  127. Help with heat insulation
  128. How much vermi per sq ft for v-crete
  129. Pizza oven and a smoker?
  130. New outdoor kitchen
  131. Skagit fire brick
  132. Dry-Stack Brick Pizza Oven
  133. Fb Board how much for 42" round oven
  134. Average cost of professional kit installation
  135. How fast can I heat a cured oven to 700 degrees
  136. Stand Size
  137. Need help choosing the right bricks
  138. How to post photo album
  139. Newbie Design
  140. limestone vs. brick construction
  141. Gas vs Wood
  142. Will this oven do the job for Pizza Napoletana?
  143. shaping pizza dough
  144. hearth bricks not perfectly flat
  145. Simple Q's
  146. Geodesic Pizza Oven
  147. First Question
  148. Pizza Party
  149. Choosing oven - 28" vs 32" and heat up times
  150. My first oven
  151. FB Napolino - Looking for current owner
  152. what type of wood to burn
  153. Help a Newbie Plan
  154. Question on the size of block stand
  155. Stucco Finish Coat for Dome Oven
  156. Hi From San Jose, Ca. Question about Metal Base
  157. Hello From The Rockies
  158. Hearth Curing
  159. Hearth/Stand
  160. Foundations (literally)
  161. Tomorrow, is my big test.
  162. Fixing the Primavera 70 exterior
  163. Base on existing Cement, is this recommended?
  164. First Pizza was a disaster
  165. hearth construction
  166. hearth construction
  167. hello newbie with a modena rpm120
  168. Used whole firebricks instead of half
  169. Newb in WV
  170. Curved fire bricks
  171. Laclede King Fire Brick
  172. dome vs barrel
  173. oven stand size
  174. Cement Board under Fire Brick Floor
  175. Questions/Clarification,
  176. Buying advice - Prima vs. Andiamo
  177. Disassambling/Relocating an WFO
  178. Shelf life of Refractory Castables
  179. How to insulate a cast iron pizza oven.
  180. How long does it take...
  181. Recommendation on Pizza Oven
  182. New in Summerland, BC, Canada
  183. Freezing Pizza Dough question
  184. North House Folk Scool
  185. Need opinion on best location
  186. wiinsb
  187. fire brick vs cob vs compressed earth block
  188. dome oven size
  189. Chimney, Leading heat away from WFO???
  190. Oven Floor and Oven Opening questions
  191. opps is this really firebrick?
  192. Agricultural lime in home brew
  193. Rain Cover for my Primavera
  194. Insul Cast by Mt. Savage
  195. My P-60's first shower!
  196. test
  197. inspiration to build
  198. hearth floor construction
  199. how do i know
  200. have i made a cock up
  201. newbie question oven lining/insulation
  202. Reclaimed brick project...
  203. Your Advice Re: HomeBrew Castable Mix Greatly Appreciated
  204. pizza oven
  205. Wood or gas?
  206. planning questions
  207. Testing mortar
  208. Modena 2g gas oven
  209. Newbie Hearth Question
  210. Newbie Hearth Insulation Question
  211. Image size??
  212. Newbie homemade oven project...
  213. how small can i go for an oven in my kitchen
  214. oven sizes??
  215. Floor/soldier interface
  216. Confused
  217. ..hard to explain..
  218. About to start and confused already!
  219. FB Pompeii oven plans for ipad?
  220. Making your own Firebrick
  221. In Sudan, Limited Materials, Help!
  222. Does size matter
  223. What sort of oven can I build with these bricks
  224. Own design modular idea question
  225. Building oven around a clay dome?
  226. Perlite for enclosure
  227. Gas powered brick oven..?
  228. Re-cure?
  229. Old Kiln tile/brick
  230. Mortar recipe
  231. Mortar recipe
  232. Design feedback on dry-stacked brick oven?
  233. Bricks & mortar
  234. Vermiculite questions
  235. Best book(s) on building an wood oven?
  236. strada oven
  237. WHich Oven ?
  238. Can't get the black off my ceiling
  239. CRACKS!!!!Stress rising
  240. Pressure Treated Fire Brick ?
  241. Looking For Advice Re Oven Floor Insulation
  242. Gas fired Ovens
  243. newbie need advise for my oven
  244. Super duty brick for floor
  245. Newbie - Any ovens in Lancaster, PA?
  246. Hello
  247. oven shape
  248. My New Casa2G90 - Curing
  249. Shape of dome
  250. question about seasoned wood