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