PDA

View Full Version : Getting Started


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

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