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