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