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