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  1. Heat up time
  2. What type of oven is this?
  3. Fireclay + Spec Mix OK for Homebrew or NOT
  4. Thermostat or Control for Natural Gas Fired Oven
  5. dome entry - as heat sink or insulating?
  6. chimney area = ???% times oven chamber area
  7. Combustion Air
  8. igloo or enclosure
  9. rust on reinforcing
  10. Vermiculite to Portland bulk ratio?
  11. Vermiculite to Portland bulk ratio?
  12. Gas burner assembly
  13. Insulation under vent area brick?
  14. Griddle (flat top)
  15. Checking oven dimensions
  16. Red Bricks?
  17. Starting new 36" build
  18. Book available on building a wood-fired oven
  19. Can I make money?
  20. Perlcrete Hearth Ratio
  21. Hardibacker as hearth leveler?
  22. What is your Vent Landing length?
  23. Pizza Oven in Missouri
  24. Vermiculite insulation
  25. Gravel Base for Foundation Slab Question
  26. Oven kits
  27. cut into the hillside
  28. fire codes - info on oven design - less embers
  29. Hearth insulation confusion......Help
  30. Build inner Arch first or dome first?
  31. split stand - wood storage both sides
  32. Finally a design idea...but it will probably double my cost
  33. Any ideas 4 placing verticle rebar in slab
  34. brick porosity
  35. Soldier course placement
  36. setting the floor and home recipe mortar
  37. Using Splits in 42" Pompeii
  38. High Heat Mortar.
  39. About to break ground - a few questions... please help
  40. Cement render over chicken mesh
  41. Costings
  42. Different foundation and stand size for 42" oven?
  43. Design Help
  44. Design Help
  45. steel plate in walls
  46. ? about FB plans? foundation size
  47. Barrel vault oven building questions
  48. slilica in brick
  49. My turn in FL
  50. first course on top of floor or beside floor?
  51. Spanish Speaker?
  52. Brick or lazy modular
  53. stuccoing the dome
  54. stand from different blocks?
  55. Am i swearing?
  56. Round Clay Flue install question
  57. Photos as promised...
  58. Started in rural Milton, Ontario
  59. Glass fibre stove rope
  60. Clinker brick oven and smokehouse
  61. Castable Refractory Cement Question
  62. Gauge or sand mold
  63. Clinker brick oven with smokehouse
  64. Question on curing
  65. Found this on getting oven from truck to back yard
  66. Barrel Vault Design
  67. firebrick: Saw or brake into halfs
  68. fire brick size
  69. Insulating Foundation Base?
  70. New guy with a question
  71. Foundation Level?
  72. Toscano 90
  73. Earth oven hight
  74. modular metal stand
  75. Make the hearth thinner with more support?
  76. Vermiculite+portland cement to make fire bricks? What is fire clay?
  77. Newbie Build Time Question
  78. Concrete pad for primavera 60
  79. Why is the hearth so thin? Or Walls so thick?
  80. Building platform on existing wall
  81. Insulation question...
  82. screened lanai enclosure
  83. ready for the insulating hearth...
  84. Foundation slab pour
  85. Fire brick and cement block
  86. Home made castable concrete recipe?
  87. steel framing
  88. Is a 62" corner base too small for a 42" (interior)oven? Am about to give it all up..
  89. question on hearth for Premio2G100
  90. Johnfm43 Build
  91. In Home Pizza Oven Questions
  92. Soliciting feedback on metal stand for corner install
  93. Building new oven in screened lanai enclosure
  94. portable wood stand with pneumatic tires
  95. kit vs built?
  96. Uh oh--too high?
  97. A hello and a beginner slab dimension question
  98. Help! Need foundation measurements, for walls, for 48" (interior) corner unit
  99. Oven Floor Question
  100. Pyrolite Fire Bricks
  101. Strong dismountable wooden stand for oven
  102. Concrete Slab Depth and Reinforcement
  103. chimney failure
  104. think i made a boo boo
  105. setting floor
  106. Planning
  107. Slab Help! Need advice before I start
  108. large crack in Toscana 90 dome
  109. Making my base
  110. oven opening size
  111. new floor
  112. Concrete Pilings to get below frost line?
  113. No mix cement?
  114. First Fire in my Oven
  115. Ceiling Height for 63% Rule Taking Into Account Final Keystone?
  116. Using Shims
  117. No fireclay? Options for setting floor.
  118. Commercial pizza oven stone
  119. Curved Brick Cuts
  120. Laying Thin Refractory Bricks on Hearth
  121. Oven With no Chimney
  122. Kettle bbq with refractory cement walls and dome
  123. What Thermocouple Sensor?
  124. Perlite or Vermiculite?
  125. Hearth slab pour - problem - not adhering to cement backer board base?
  126. Temperature on Outside of Refractory Bricks
  127. Minimum Oven Diameter?
  128. How high the stand?
  129. Weather Proofing
  130. Metal gauge/thickness for metal stand
  131. 42" Dome Question
  132. Time question
  133. Plans
  134. High duty firebrick
  135. Anyone in So Cal that I could come by and check out there primavera oven
  136. Looking to build a replica of the Primavera 60 WFO
  137. Question on Cost for Primavera 60 build
  138. Using Insulating Bricks/vermicrete
  139. Insulating boards for a 42" Pompeii . . .
  140. Location, location...How would you do a setup in our situation?
  141. Stand - pouring cores vs. mortar?
  142. granite floor
  143. Casa90 Build
  144. installing Toscana 90 on a slab granite countertop
  145. Pouring Hearth Slab
  146. Wind???
  147. Cooking floor question.
  148. Base Block size?
  149. Casa90 vs Casa100
  150. Burning bylaws and briquettes?
  151. Help with DOME please someone!
  152. Footers or Slab
  153. dome insullation
  154. Floor thickness and insulation
  155. How small can an oven be?
  156. question about location of oven
  157. Strength vs Simplicity
  158. Mobile oven design Buoy...HELP
  159. soapstone interior question
  160. So it begins.. Pics+Questions
  161. Wood Fired Oven with Propane gas option.
  162. Questions for a new build
  163. Questions for a new build
  164. Wow iam confused
  165. Building my Oven with a mix of plans
  166. 2 questions to get started??
  167. help on cutting bricks
  168. Here we go... But had a setback already!
  169. morter
  170. Refractory over a barrel mold
  171. Cooking Floor Height ?
  172. Trying to figure out materials...HELPPPP!!!
  173. Materials Required
  174. Insulating Firebricks
  175. oven opening size
  176. Optimal hearth height
  177. materials
  178. Alternative bases & foundations
  179. Primavera 60 stand installation
  180. Rectangular Vent gives a Better draw???
  181. An all-firebrick oven
  182. Kiwi build, any one used Kamoset??
  183. Any CAD programs out there for this
  184. Insulating the inner arch from the oven.
  185. Flue area to door area question? Confused again
  186. Flat roof or total dome
  187. Instead of firebricks?
  188. length of doorway and flu diameter?
  189. Diameter to Height ration?
  190. kaowol
  191. The right stuff?
  192. 42" Indoor Pompeii w/ room addition
  193. Dimensions
  194. Pompeii Style, Perth WA (help)
  195. Why smooth dome ? Why not multi sided stepped dome ?
  196. Hoping to choose & begin soon in Chch NZ. Thoughts required.
  197. Concrete/block free foundations?
  198. Brick oven faeries and leveling a sloping slab
  199. How to cast a modular oven?
  200. Oven Door???
  201. Curing the oven?
  202. Hearth materials
  203. Cooking directly on concrete
  204. Angle Iron 3/8 " ?
  205. mobile oven?
  206. cracks and settling
  207. Weatherproof render/stucco
  208. Insulation: Which is first? blanket or concrete
  209. Top slab support what can be used.
  210. I must be mad..
  211. Cement fire Bricks??? Help!!!!
  212. Cutting Fire Bricks
  213. How many Bricks are needed???
  214. First course brick ????
  215. Why are oval ovens back-to-front??
  216. Inside the brick dome
  217. Rain and my unfinished oven
  218. cracked arch and chimney
  219. Big or small vermiculite?
  220. just about to drop a clanger
  221. Materials for WFO in Jamaica
  222. Chimney transition
  223. Perlite / vermiculite mix
  224. first pizza oven
  225. Design UPGRADES for a BARREL-TYPE oven
  226. Ideas for heating a masonry oven
  227. Pompeii 42" At last I have.....
  228. Can I use Clay?
  229. First oven
  230. Hearth insulation. Vermiculite v pumice
  231. Can I use Cream City brick?
  232. Bicycle trailer oven
  233. Help me replicate this 1847 oven design
  234. Florida Build
  235. Florida Build
  236. Concrete types, reinforcement, etc
  237. 42" Corner Design
  238. Question about concrete mold
  239. Question on stone slab identification
  240. Foundation
  241. what vehicle to tow?
  242. curing hearth slab in lower temps
  243. FB Blanket/Sidewall Clearance Question
  244. oven design
  245. Pompei Oven CAD Drawings - Corner Installation
  246. Restoring a vintage pizza oven
  247. laying cooking floor
  248. Re-Bar Question
  249. First time Pizza oven plan
  250. Block Stand Slab Thickness