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  1. Pacific Clay Brick
  2. Place chimney in back of oven?
  3. My 42inch oven build in New York
  4. Thermal Breaks: Definitely Worth It!
  5. connecting inner and outer arches
  6. Arch question
  7. Durock platform for hearth pour
  8. Might be a stupid question...
  9. Can I use inulated firebrick?
  10. Converting a fireplace into a wood-fired oven!!
  11. Base built and hearth poured.....now Im stuck.
  12. free pizza ebooks
  13. Hearth and Oven Floor installation
  14. Making plans
  15. Mortar joint size question
  16. Portuguese ovens??
  17. Questions, and little time
  18. A Few Questions
  19. Getting started
  20. Picture JPEG attachments in-line
  21. Looking for a pompeii 46" build post.
  22. crack problem...
  23. Two tiered ovens? Safety? and Quickest time to build a pizza oven.
  24. angle iron for stand
  25. Help me design a mobile oven install on the cheap!
  26. 2 layered firebrick oven floor?
  27. New user.... Lost.....
  28. how high on the base?
  29. Entry/landing brick to use?
  30. Fire Clay to set oven floor?
  31. Dry Stacking
  32. 42" WBO build in NJ vent landing ?
  33. The start of things to come uk
  34. Perlite doubles as finishing structure?
  35. new adobe oven plan - pls comment
  36. dome shape?
  37. curing in cooler weather?
  38. Arch Question
  39. Waterproofing Dome
  40. New Progress
  41. Fire Brick angle on first layer when forming Dome
  42. Oven builder in GTA
  43. Heat....and insulation
  44. Dome height
  45. Indispensiable tool?
  46. Sandy Foundation
  47. oven floor
  48. Which vermiculite (fine or coarse pellets)
  49. correct oven plans
  50. Novice..no really!
  51. New Project. Help Needed.
  52. How much vermiculite do I need
  53. Oven Floor template
  54. How small?
  55. what if... Thin brick?
  56. Bread & Pizza
  57. foundation
  58. New Oven Planning
  59. How Easy is it to Move the Primavera 60
  60. looking for fireclay in ireland
  61. Fire Brick Storage
  62. 24" Oven Okay?
  63. Soilid Works model?
  64. new build need some help
  65. Soldier Course...Full Brick? Half Brick?
  66. possible humidity problem?
  67. fire code - permit rejected
  68. DIY Casting Modular Oven
  69. Insblock19
  70. Why do plans call for 8x8x12 sized blocks?
  71. Mobile refractory pizza oven build/design
  72. Second raised floor inside
  73. Fire bricks questions... so confused.
  74. securing an oven to trailer
  75. How Many
  76. Thin layer of sand for level floor
  77. Concrete Base (getting started)
  78. 2 in 1 rotisserie / brick oven
  79. Planning stages
  80. Need a suggestion
  81. How to insert an image
  82. We are all here because we love good cooking and fine food.
  83. Limited footprint
  84. Heat up time
  85. What type of oven is this?
  86. Fireclay + Spec Mix OK for Homebrew or NOT
  87. Thermostat or Control for Natural Gas Fired Oven
  88. dome entry - as heat sink or insulating?
  89. chimney area = ???% times oven chamber area
  90. Combustion Air
  91. igloo or enclosure
  92. rust on reinforcing
  93. Vermiculite to Portland bulk ratio?
  94. Vermiculite to Portland bulk ratio?
  95. Gas burner assembly
  96. Insulation under vent area brick?
  97. Griddle (flat top)
  98. Checking oven dimensions
  99. Red Bricks?
  100. Starting new 36" build
  101. Book available on building a wood-fired oven
  102. Can I make money?
  103. Perlcrete Hearth Ratio
  104. Hardibacker as hearth leveler?
  105. What is your Vent Landing length?
  106. Pizza Oven in Missouri
  107. Vermiculite insulation
  108. Gravel Base for Foundation Slab Question
  109. Oven kits
  110. cut into the hillside
  111. fire codes - info on oven design - less embers
  112. Hearth insulation confusion......Help
  113. Build inner Arch first or dome first?
  114. split stand - wood storage both sides
  115. Finally a design idea...but it will probably double my cost
  116. Any ideas 4 placing verticle rebar in slab
  117. brick porosity
  118. Soldier course placement
  119. setting the floor and home recipe mortar
  120. Using Splits in 42" Pompeii
  121. High Heat Mortar.
  122. About to break ground - a few questions... please help
  123. Cement render over chicken mesh
  124. Costings
  125. Different foundation and stand size for 42" oven?
  126. Design Help
  127. Design Help
  128. steel plate in walls
  129. ? about FB plans? foundation size
  130. Barrel vault oven building questions
  131. slilica in brick
  132. My turn in FL
  133. first course on top of floor or beside floor?
  134. Spanish Speaker?
  135. Brick or lazy modular
  136. stuccoing the dome
  137. stand from different blocks?
  138. Am i swearing?
  139. Round Clay Flue install question
  140. Photos as promised...
  141. Started in rural Milton, Ontario
  142. Glass fibre stove rope
  143. Clinker brick oven and smokehouse
  144. Castable Refractory Cement Question
  145. Gauge or sand mold
  146. Clinker brick oven with smokehouse
  147. Question on curing
  148. Found this on getting oven from truck to back yard
  149. Barrel Vault Design
  150. firebrick: Saw or brake into halfs
  151. fire brick size
  152. Insulating Foundation Base?
  153. New guy with a question
  154. Foundation Level?
  155. Toscano 90
  156. Earth oven hight
  157. modular metal stand
  158. Make the hearth thinner with more support?
  159. Vermiculite+portland cement to make fire bricks? What is fire clay?
  160. Newbie Build Time Question
  161. Concrete pad for primavera 60
  162. Why is the hearth so thin? Or Walls so thick?
  163. Building platform on existing wall
  164. Insulation question...
  165. screened lanai enclosure
  166. ready for the insulating hearth...
  167. Foundation slab pour
  168. Fire brick and cement block
  169. Home made castable concrete recipe?
  170. steel framing
  171. Is a 62" corner base too small for a 42" (interior)oven? Am about to give it all up..
  172. question on hearth for Premio2G100
  173. Johnfm43 Build
  174. In Home Pizza Oven Questions
  175. Soliciting feedback on metal stand for corner install
  176. Building new oven in screened lanai enclosure
  177. portable wood stand with pneumatic tires
  178. kit vs built?
  179. Uh oh--too high?
  180. A hello and a beginner slab dimension question
  181. Help! Need foundation measurements, for walls, for 48" (interior) corner unit
  182. Oven Floor Question
  183. Pyrolite Fire Bricks
  184. Strong dismountable wooden stand for oven
  185. Concrete Slab Depth and Reinforcement
  186. chimney failure
  187. think i made a boo boo
  188. setting floor
  189. Planning
  190. Slab Help! Need advice before I start
  191. large crack in Toscana 90 dome
  192. Making my base
  193. oven opening size
  194. new floor
  195. Concrete Pilings to get below frost line?
  196. No mix cement?
  197. First Fire in my Oven
  198. Ceiling Height for 63% Rule Taking Into Account Final Keystone?
  199. Using Shims
  200. No fireclay? Options for setting floor.
  201. Commercial pizza oven stone
  202. Curved Brick Cuts
  203. Laying Thin Refractory Bricks on Hearth
  204. Oven With no Chimney
  205. Kettle bbq with refractory cement walls and dome
  206. What Thermocouple Sensor?
  207. Perlite or Vermiculite?
  208. Hearth slab pour - problem - not adhering to cement backer board base?
  209. Temperature on Outside of Refractory Bricks
  210. Minimum Oven Diameter?
  211. How high the stand?
  212. Weather Proofing
  213. Metal gauge/thickness for metal stand
  214. 42" Dome Question
  215. Time question
  216. Plans
  217. High duty firebrick
  218. Anyone in So Cal that I could come by and check out there primavera oven
  219. Looking to build a replica of the Primavera 60 WFO
  220. Question on Cost for Primavera 60 build
  221. Using Insulating Bricks/vermicrete
  222. Insulating boards for a 42" Pompeii . . .
  223. Location, location...How would you do a setup in our situation?
  224. Stand - pouring cores vs. mortar?
  225. granite floor
  226. Casa90 Build
  227. installing Toscana 90 on a slab granite countertop
  228. Pouring Hearth Slab
  229. Wind???
  230. Cooking floor question.
  231. Base Block size?
  232. Casa90 vs Casa100
  233. Burning bylaws and briquettes?
  234. Help with DOME please someone!
  235. Footers or Slab
  236. dome insullation
  237. Floor thickness and insulation
  238. How small can an oven be?
  239. question about location of oven
  240. Strength vs Simplicity
  241. Mobile oven design Buoy...HELP
  242. soapstone interior question
  243. So it begins.. Pics+Questions
  244. Wood Fired Oven with Propane gas option.
  245. Questions for a new build
  246. Questions for a new build
  247. Wow iam confused
  248. Building my Oven with a mix of plans
  249. 2 questions to get started??
  250. help on cutting bricks