PDA

View Full Version : Getting Started


Pages : 1 [2] 3 4 5 6 7 8

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