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