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  1. Chimney at the back
  2. remove the plywood support?
  3. remove the plywood support?
  4. Time for another oven
  5. Is this a good deal? (on Craigslist)
  6. Built a Brickwood Oven, Now what?
  7. Relocateable Oven With Wooden Stand- Ideas?
  8. oven exterior waterproofing
  9. How your insulation should work
  10. Quick stand question
  11. first layer
  12. Advice for floor insulation
  13. Insulated door
  14. How flat does the floor have to be?
  15. Stucco Recipe
  16. FB Board and moisture
  17. how to fix uneven hearth
  18. New here!
  19. 39" Oven in AZ
  20. char
  21. design of compact corner stand
  22. LBE fuel source
  23. Primavera 70 Just Arrived
  24. getting a smoother finish on vermicrete?
  25. Bob's 42 in Beijing
  26. New foundation question
  27. 1st coarse; On top of or surrounding cooking floor?
  28. problem with landing
  29. 38" build in southern IL
  30. Is Bigger Better?
  31. A couple of queations before I get started!
  32. WFO: inside or outside the house
  33. WFO Inside or Outside: which will get more use?
  34. Thoughts on tapered bricks
  35. Lightweight Santa Cruz 36" Build
  36. How much vermiculite/cement mixture?
  37. Making a new grill and oven! need lots of help!
  38. Calcium silicate board, to cut or not?
  39. New Project.
  40. Building a base from stones
  41. Newbie question: Foundation on slope
  42. Refractory mortar query
  43. Insulation questions
  44. Another thing I cannot find in China
  45. New Member- New build
  46. Napolino 70
  47. oven setback from front??
  48. 3" or 5"
  49. How high
  50. Chris' oven build
  51. oven floor insulation with rockwool
  52. Measurements for Corner Installation 36" Pompeii Oven
  53. Relocating a Giardino
  54. Indoor install questions
  55. Wood Smoke Release Question
  56. Too Small?
  57. Ashes between the floor stones
  58. Big screw up needs correction
  59. 32 Igloo Build, Lakeway TX
  60. Buying & Cutting 2nd hand bricks +bonus question
  61. Smallest Pizza Oven.
  62. Irish Build - sizes and Quantities
  63. The why in Foundations
  64. flue placement
  65. Laying bricks for rectangular doors
  66. Types of Sand
  67. Foundation Question
  68. Oven Shipping Issue
  69. 36" build in Tallahassee - AKA Bruce's Folly
  70. Hearth construction
  71. Corner Installation Foundation
  72. Cedar Heights fireclay
  73. Corner Build Help Needed
  74. Advice on Laying (circular?) insulating hearth
  75. Laying vermiculite
  76. Polo's Thread
  77. Insulation blanket
  78. Hardware for the indespensible tool
  79. Before pulling the trigger, in need of criticism
  80. Rockland County, NY 36" build with pictures.
  81. Spark Arrester for Primavera?
  82. Different kind of foundation. Am I crazy?
  83. Reasons for Cutting Oven Floor ?
  84. stucco thickness for smallest possible stand
  85. The right mortar
  86. Chimney under barn dilema
  87. Oven floor material
  88. Strada Oven on a Redwood Stand?
  89. support for chimney
  90. Fireclay/Sand mix under floor
  91. Cal-Sil board available in Northern California
  92. 36" Corner build question - Foundation Size - Block Stand Size
  93. 42" in Portland OR
  94. Vermiculite or Perlite
  95. planning and layout stages
  96. Claypave Pizza Oven Kit - Australia
  97. brick igloo waterproofing
  98. Amerigo Pizza Ovens
  99. Rome wasn't built in a day and neither will my oven - 42" Pompeii Oven Build Seattle
  100. Selection Of Oven
  101. insulating fire brick questions
  102. Planing stages for 40" castable in Iowa
  103. oven weight over vermiculite mix
  104. Oven next to roof? Draft issues?
  105. Casa2G90 Base Size
  106. Oven Floor disaster
  107. Permit...
  108. Design Recommendations Wanted For Adoquin Stone Base
  109. Design Recommendations Wanted For Adoquin Stone Base
  110. Oven cracking, need some advice
  111. Russian oven design, unusual hearth floor.
  112. Indoor oven venting
  113. Structural Slab for new WFO
  114. Greetings
  115. Wall thickness?
  116. how big?
  117. Help No Insulation!
  118. oversize hearth for Casa 110....
  119. Possible approach to hearth
  120. Delivery
  121. Almost there...
  122. Dome thickness question
  123. foundation depth confusion
  124. Any reviews for Fozmex kitset ? (New Zealand)
  125. A Suggestion for Those Living in Damp Climates
  126. Insulating existing barrel oven
  127. reuse fire brick?
  128. Vent arch construction
  129. Brickies Grey for Concrete Pad?
  130. InDoor Oven
  131. Loose perlite on floor.
  132. Curing the oven
  133. Rocket pot oven
  134. A n00b building an oven - Need some info/direction please.
  135. Can I use red bricks instead of firebricks?
  136. new build with 36" stainless skin
  137. Oven weights?
  138. Oven Stand
  139. Calculating air velocity within an oven
  140. A few questions about hearth insulation and mass
  141. Groin vault base for a hearth. Is it possible?
  142. Foundation
  143. Oven Built into Deck
  144. Questions about hearth insulation
  145. Building a barrel brick oven...
  146. Refractory cement: pre-mix or not?
  147. Uneven insulation pad
  148. Foundation Question
  149. Locating oven with pool nearby
  150. Insulating an oven hundreds of years ago
  151. 46 inches pizza oven from Slovenia
  152. Updated Plans
  153. Rustic Primitive Materials
  154. Super Excited to start new project
  155. Final oven coating
  156. Starting my barrel vault
  157. Moving my new Primavera
  158. Pouring hearth Qs
  159. Oven floor insulation
  160. uh oh...
  161. Price range for building project
  162. Price range for building project
  163. Firing up & fixing up an old WFO in Mozambique
  164. Firebrick or builders mortar for floor surround
  165. Kansas Corner Build
  166. New Guy - How to take the plunge
  167. Vent
  168. exposure of vermiculite during the winter?
  169. firebrick base question
  170. Foundation
  171. Artigiano Design Questions
  172. Getting started
  173. Awesome Experience
  174. Newbie here, getting started!!
  175. Finished Hearth - Vermicrete
  176. Dome design
  177. New WFO in Asheville
  178. Pompeii oven installation
  179. Hardibacker
  180. Perlite
  181. Small Oven needed - looking at Strada60 or Primavera60
  182. 42" or 32" oven?
  183. Build stand into a retaining wall
  184. Anyone know about concrete and fire?
  185. Insulation question.
  186. CMUs vs. Other Materials for Base walls
  187. Insulation pad
  188. Questionable dome insulation installation
  189. Two Tricky Questions
  190. Retrofitting under floor insulation - insulation thickness and door/dome ratio
  191. form for barrel type oven
  192. Flue angles
  193. attempt at fireplace/oven combo
  194. Thermocouple and insulated door for oven
  195. Is a Green (Eco) Roof Possible?
  196. Update on my floor which exploded from steam re wet insulation
  197. floor insulation options
  198. Metal roof rafters
  199. Cooking with Radiant Energy
  200. beating a dead horse-footings-club foot
  201. Advice on buying firebricks
  202. Help wanted with Brick Roof design and mortar recipe - pls
  203. Question re oven floor--does it have to be some kind of tile?
  204. Building a Mobile Brick Oven
  205. footing perimeter width
  206. Update to my oven
  207. Cure again?
  208. Build using foam form
  209. leveling oven floor
  210. Dome walls on brick floor
  211. Looking for barrel oven tips
  212. Blanket vs loose insulation
  213. Footings?
  214. New Build On Existing Slab- NC
  215. 9 X 18X4.5 inch firebrick
  216. Expansion gap question on dome
  217. gravel and slab on soft soil?
  218. 36"w/ Steel Stand, 2-3 Week Build
  219. What Dome?
  220. Any problem using just sand to set floor
  221. location
  222. Pacific Clay Brick
  223. Place chimney in back of oven?
  224. My 42inch oven build in New York
  225. Thermal Breaks: Definitely Worth It!
  226. connecting inner and outer arches
  227. Arch question
  228. Durock platform for hearth pour
  229. Might be a stupid question...
  230. Can I use inulated firebrick?
  231. Converting a fireplace into a wood-fired oven!!
  232. Base built and hearth poured.....now Im stuck.
  233. free pizza ebooks
  234. Hearth and Oven Floor installation
  235. Making plans
  236. Mortar joint size question
  237. Portuguese ovens??
  238. Questions, and little time
  239. A Few Questions
  240. Getting started
  241. Picture JPEG attachments in-line
  242. Looking for a pompeii 46" build post.
  243. crack problem...
  244. Two tiered ovens? Safety? and Quickest time to build a pizza oven.
  245. angle iron for stand
  246. Help me design a mobile oven install on the cheap!
  247. 2 layered firebrick oven floor?
  248. New user.... Lost.....
  249. how high on the base?
  250. Entry/landing brick to use?