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