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