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