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  1. Buying & Cutting 2nd hand bricks +bonus question
  2. Smallest Pizza Oven.
  3. Irish Build - sizes and Quantities
  4. The why in Foundations
  5. flue placement
  6. Laying bricks for rectangular doors
  7. Types of Sand
  8. Foundation Question
  9. Oven Shipping Issue
  10. 36" build in Tallahassee - AKA Bruce's Folly
  11. Hearth construction
  12. Corner Installation Foundation
  13. Cedar Heights fireclay
  14. Corner Build Help Needed
  15. Advice on Laying (circular?) insulating hearth
  16. Laying vermiculite
  17. Polo's Thread
  18. Insulation blanket
  19. Hardware for the indespensible tool
  20. Before pulling the trigger, in need of criticism
  21. Rockland County, NY 36" build with pictures.
  22. Spark Arrester for Primavera?
  23. Different kind of foundation. Am I crazy?
  24. Reasons for Cutting Oven Floor ?
  25. stucco thickness for smallest possible stand
  26. The right mortar
  27. Chimney under barn dilema
  28. Oven floor material
  29. Strada Oven on a Redwood Stand?
  30. support for chimney
  31. Fireclay/Sand mix under floor
  32. Cal-Sil board available in Northern California
  33. 36" Corner build question - Foundation Size - Block Stand Size
  34. 42" in Portland OR
  35. Vermiculite or Perlite
  36. planning and layout stages
  37. Claypave Pizza Oven Kit - Australia
  38. brick igloo waterproofing
  39. Amerigo Pizza Ovens
  40. Rome wasn't built in a day and neither will my oven - 42" Pompeii Oven Build Seattle
  41. Selection Of Oven
  42. insulating fire brick questions
  43. Planing stages for 40" castable in Iowa
  44. oven weight over vermiculite mix
  45. Oven next to roof? Draft issues?
  46. Casa2G90 Base Size
  47. Oven Floor disaster
  48. Permit...
  49. Design Recommendations Wanted For Adoquin Stone Base
  50. Design Recommendations Wanted For Adoquin Stone Base
  51. Oven cracking, need some advice
  52. Russian oven design, unusual hearth floor.
  53. Indoor oven venting
  54. Structural Slab for new WFO
  55. Greetings
  56. Wall thickness?
  57. how big?
  58. Help No Insulation!
  59. oversize hearth for Casa 110....
  60. Possible approach to hearth
  61. Delivery
  62. Almost there...
  63. Dome thickness question
  64. foundation depth confusion
  65. Any reviews for Fozmex kitset ? (New Zealand)
  66. A Suggestion for Those Living in Damp Climates
  67. Insulating existing barrel oven
  68. reuse fire brick?
  69. Vent arch construction
  70. Brickies Grey for Concrete Pad?
  71. InDoor Oven
  72. Loose perlite on floor.
  73. Curing the oven
  74. Rocket pot oven
  75. A n00b building an oven - Need some info/direction please.
  76. Can I use red bricks instead of firebricks?
  77. new build with 36" stainless skin
  78. Oven weights?
  79. Oven Stand
  80. Calculating air velocity within an oven
  81. A few questions about hearth insulation and mass
  82. Groin vault base for a hearth. Is it possible?
  83. Foundation
  84. Oven Built into Deck
  85. Questions about hearth insulation
  86. Building a barrel brick oven...
  87. Refractory cement: pre-mix or not?
  88. Uneven insulation pad
  89. Foundation Question
  90. Locating oven with pool nearby
  91. Insulating an oven hundreds of years ago
  92. 46 inches pizza oven from Slovenia
  93. Updated Plans
  94. Rustic Primitive Materials
  95. Super Excited to start new project
  96. Final oven coating
  97. Starting my barrel vault
  98. Moving my new Primavera
  99. Pouring hearth Qs
  100. Oven floor insulation
  101. uh oh...
  102. Price range for building project
  103. Price range for building project
  104. Firing up & fixing up an old WFO in Mozambique
  105. Firebrick or builders mortar for floor surround
  106. Kansas Corner Build
  107. New Guy - How to take the plunge
  108. Vent
  109. exposure of vermiculite during the winter?
  110. firebrick base question
  111. Foundation
  112. Artigiano Design Questions
  113. Getting started
  114. Awesome Experience
  115. Newbie here, getting started!!
  116. Finished Hearth - Vermicrete
  117. Dome design
  118. New WFO in Asheville
  119. Pompeii oven installation
  120. Hardibacker
  121. Perlite
  122. Small Oven needed - looking at Strada60 or Primavera60
  123. 42" or 32" oven?
  124. Build stand into a retaining wall
  125. Anyone know about concrete and fire?
  126. Insulation question.
  127. CMUs vs. Other Materials for Base walls
  128. Insulation pad
  129. Questionable dome insulation installation
  130. Two Tricky Questions
  131. Retrofitting under floor insulation - insulation thickness and door/dome ratio
  132. form for barrel type oven
  133. Flue angles
  134. attempt at fireplace/oven combo
  135. Thermocouple and insulated door for oven
  136. Is a Green (Eco) Roof Possible?
  137. Update on my floor which exploded from steam re wet insulation
  138. floor insulation options
  139. Metal roof rafters
  140. Cooking with Radiant Energy
  141. beating a dead horse-footings-club foot
  142. Advice on buying firebricks
  143. Help wanted with Brick Roof design and mortar recipe - pls
  144. Question re oven floor--does it have to be some kind of tile?
  145. Building a Mobile Brick Oven
  146. footing perimeter width
  147. Update to my oven
  148. Cure again?
  149. Build using foam form
  150. leveling oven floor
  151. Dome walls on brick floor
  152. Looking for barrel oven tips
  153. Blanket vs loose insulation
  154. Footings?
  155. New Build On Existing Slab- NC
  156. 9 X 18X4.5 inch firebrick
  157. Expansion gap question on dome
  158. gravel and slab on soft soil?
  159. 36"w/ Steel Stand, 2-3 Week Build
  160. What Dome?
  161. Any problem using just sand to set floor
  162. location
  163. Pacific Clay Brick
  164. Place chimney in back of oven?
  165. My 42inch oven build in New York
  166. Thermal Breaks: Definitely Worth It!
  167. connecting inner and outer arches
  168. Arch question
  169. Durock platform for hearth pour
  170. Might be a stupid question...
  171. Can I use inulated firebrick?
  172. Converting a fireplace into a wood-fired oven!!
  173. Base built and hearth poured.....now Im stuck.
  174. free pizza ebooks
  175. Hearth and Oven Floor installation
  176. Making plans
  177. Mortar joint size question
  178. Portuguese ovens??
  179. Questions, and little time
  180. A Few Questions
  181. Getting started
  182. Picture JPEG attachments in-line
  183. Looking for a pompeii 46" build post.
  184. crack problem...
  185. Two tiered ovens? Safety? and Quickest time to build a pizza oven.
  186. angle iron for stand
  187. Help me design a mobile oven install on the cheap!
  188. 2 layered firebrick oven floor?
  189. New user.... Lost.....
  190. how high on the base?
  191. Entry/landing brick to use?
  192. Fire Clay to set oven floor?
  193. Dry Stacking
  194. 42" WBO build in NJ vent landing ?
  195. The start of things to come uk
  196. Perlite doubles as finishing structure?
  197. new adobe oven plan - pls comment
  198. dome shape?
  199. curing in cooler weather?
  200. Arch Question
  201. Waterproofing Dome
  202. New Progress
  203. Fire Brick angle on first layer when forming Dome
  204. Oven builder in GTA
  205. Heat....and insulation
  206. Dome height
  207. Indispensiable tool?
  208. Sandy Foundation
  209. oven floor
  210. Which vermiculite (fine or coarse pellets)
  211. correct oven plans
  212. Novice..no really!
  213. New Project. Help Needed.
  214. How much vermiculite do I need
  215. Oven Floor template
  216. How small?
  217. what if... Thin brick?
  218. Bread & Pizza
  219. foundation
  220. New Oven Planning
  221. How Easy is it to Move the Primavera 60
  222. looking for fireclay in ireland
  223. Fire Brick Storage
  224. 24" Oven Okay?
  225. Soilid Works model?
  226. new build need some help
  227. Soldier Course...Full Brick? Half Brick?
  228. possible humidity problem?
  229. fire code - permit rejected
  230. DIY Casting Modular Oven
  231. Insblock19
  232. Why do plans call for 8x8x12 sized blocks?
  233. Mobile refractory pizza oven build/design
  234. Second raised floor inside
  235. Fire bricks questions... so confused.
  236. securing an oven to trailer
  237. How Many
  238. Thin layer of sand for level floor
  239. Concrete Base (getting started)
  240. 2 in 1 rotisserie / brick oven
  241. Planning stages
  242. Need a suggestion
  243. How to insert an image
  244. We are all here because we love good cooking and fine food.
  245. Limited footprint
  246. Heat up time
  247. What type of oven is this?
  248. Fireclay + Spec Mix OK for Homebrew or NOT
  249. Thermostat or Control for Natural Gas Fired Oven
  250. dome entry - as heat sink or insulating?