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  1. DIY Casting Modular Oven
  2. Insblock19
  3. Why do plans call for 8x8x12 sized blocks?
  4. Mobile refractory pizza oven build/design
  5. Second raised floor inside
  6. Fire bricks questions... so confused.
  7. securing an oven to trailer
  8. How Many
  9. Thin layer of sand for level floor
  10. Concrete Base (getting started)
  11. 2 in 1 rotisserie / brick oven
  12. Planning stages
  13. Need a suggestion
  14. How to insert an image
  15. We are all here because we love good cooking and fine food.
  16. Limited footprint
  17. Heat up time
  18. What type of oven is this?
  19. Fireclay + Spec Mix OK for Homebrew or NOT
  20. Thermostat or Control for Natural Gas Fired Oven
  21. dome entry - as heat sink or insulating?
  22. chimney area = ???% times oven chamber area
  23. Combustion Air
  24. igloo or enclosure
  25. rust on reinforcing
  26. Vermiculite to Portland bulk ratio?
  27. Vermiculite to Portland bulk ratio?
  28. Gas burner assembly
  29. Insulation under vent area brick?
  30. Griddle (flat top)
  31. Checking oven dimensions
  32. Red Bricks?
  33. Starting new 36" build
  34. Book available on building a wood-fired oven
  35. Can I make money?
  36. Perlcrete Hearth Ratio
  37. Hardibacker as hearth leveler?
  38. What is your Vent Landing length?
  39. Pizza Oven in Missouri
  40. Vermiculite insulation
  41. Gravel Base for Foundation Slab Question
  42. Oven kits
  43. cut into the hillside
  44. fire codes - info on oven design - less embers
  45. Hearth insulation confusion......Help
  46. Build inner Arch first or dome first?
  47. split stand - wood storage both sides
  48. Finally a design idea...but it will probably double my cost
  49. Any ideas 4 placing verticle rebar in slab
  50. brick porosity
  51. Soldier course placement
  52. setting the floor and home recipe mortar
  53. Using Splits in 42" Pompeii
  54. High Heat Mortar.
  55. About to break ground - a few questions... please help
  56. Cement render over chicken mesh
  57. Costings
  58. Different foundation and stand size for 42" oven?
  59. Design Help
  60. Design Help
  61. steel plate in walls
  62. ? about FB plans? foundation size
  63. Barrel vault oven building questions
  64. slilica in brick
  65. My turn in FL
  66. first course on top of floor or beside floor?
  67. Spanish Speaker?
  68. Brick or lazy modular
  69. stuccoing the dome
  70. stand from different blocks?
  71. Am i swearing?
  72. Round Clay Flue install question
  73. Photos as promised...
  74. Started in rural Milton, Ontario
  75. Glass fibre stove rope
  76. Clinker brick oven and smokehouse
  77. Castable Refractory Cement Question
  78. Gauge or sand mold
  79. Clinker brick oven with smokehouse
  80. Question on curing
  81. Found this on getting oven from truck to back yard
  82. Barrel Vault Design
  83. firebrick: Saw or brake into halfs
  84. fire brick size
  85. Insulating Foundation Base?
  86. New guy with a question
  87. Foundation Level?
  88. Toscano 90
  89. Earth oven hight
  90. modular metal stand
  91. Make the hearth thinner with more support?
  92. Vermiculite+portland cement to make fire bricks? What is fire clay?
  93. Newbie Build Time Question
  94. Concrete pad for primavera 60
  95. Why is the hearth so thin? Or Walls so thick?
  96. Building platform on existing wall
  97. Insulation question...
  98. screened lanai enclosure
  99. ready for the insulating hearth...
  100. Foundation slab pour
  101. Fire brick and cement block
  102. Home made castable concrete recipe?
  103. steel framing
  104. Is a 62" corner base too small for a 42" (interior)oven? Am about to give it all up..
  105. question on hearth for Premio2G100
  106. Johnfm43 Build
  107. In Home Pizza Oven Questions
  108. Soliciting feedback on metal stand for corner install
  109. Building new oven in screened lanai enclosure
  110. portable wood stand with pneumatic tires
  111. kit vs built?
  112. Uh oh--too high?
  113. A hello and a beginner slab dimension question
  114. Help! Need foundation measurements, for walls, for 48" (interior) corner unit
  115. Oven Floor Question
  116. Pyrolite Fire Bricks
  117. Strong dismountable wooden stand for oven
  118. Concrete Slab Depth and Reinforcement
  119. chimney failure
  120. think i made a boo boo
  121. setting floor
  122. Planning
  123. Slab Help! Need advice before I start
  124. large crack in Toscana 90 dome
  125. Making my base
  126. oven opening size
  127. new floor
  128. Concrete Pilings to get below frost line?
  129. No mix cement?
  130. First Fire in my Oven
  131. Ceiling Height for 63% Rule Taking Into Account Final Keystone?
  132. Using Shims
  133. No fireclay? Options for setting floor.
  134. Commercial pizza oven stone
  135. Curved Brick Cuts
  136. Laying Thin Refractory Bricks on Hearth
  137. Oven With no Chimney
  138. Kettle bbq with refractory cement walls and dome
  139. What Thermocouple Sensor?
  140. Perlite or Vermiculite?
  141. Hearth slab pour - problem - not adhering to cement backer board base?
  142. Temperature on Outside of Refractory Bricks
  143. Minimum Oven Diameter?
  144. How high the stand?
  145. Weather Proofing
  146. Metal gauge/thickness for metal stand
  147. 42" Dome Question
  148. Time question
  149. Plans
  150. High duty firebrick
  151. Anyone in So Cal that I could come by and check out there primavera oven
  152. Looking to build a replica of the Primavera 60 WFO
  153. Question on Cost for Primavera 60 build
  154. Using Insulating Bricks/vermicrete
  155. Insulating boards for a 42" Pompeii . . .
  156. Location, location...How would you do a setup in our situation?
  157. Stand - pouring cores vs. mortar?
  158. granite floor
  159. Casa90 Build
  160. installing Toscana 90 on a slab granite countertop
  161. Pouring Hearth Slab
  162. Wind???
  163. Cooking floor question.
  164. Base Block size?
  165. Casa90 vs Casa100
  166. Burning bylaws and briquettes?
  167. Help with DOME please someone!
  168. Footers or Slab
  169. dome insullation
  170. Floor thickness and insulation
  171. How small can an oven be?
  172. question about location of oven
  173. Strength vs Simplicity
  174. Mobile oven design Buoy...HELP
  175. soapstone interior question
  176. So it begins.. Pics+Questions
  177. Wood Fired Oven with Propane gas option.
  178. Questions for a new build
  179. Questions for a new build
  180. Wow iam confused
  181. Building my Oven with a mix of plans
  182. 2 questions to get started??
  183. help on cutting bricks
  184. Here we go... But had a setback already!
  185. morter
  186. Refractory over a barrel mold
  187. Cooking Floor Height ?
  188. Trying to figure out materials...HELPPPP!!!
  189. Materials Required
  190. Insulating Firebricks
  191. oven opening size
  192. Optimal hearth height
  193. materials
  194. Alternative bases & foundations
  195. Primavera 60 stand installation
  196. Rectangular Vent gives a Better draw???
  197. An all-firebrick oven
  198. Kiwi build, any one used Kamoset??
  199. Any CAD programs out there for this
  200. Insulating the inner arch from the oven.
  201. Flue area to door area question? Confused again
  202. Flat roof or total dome
  203. Instead of firebricks?
  204. length of doorway and flu diameter?
  205. Diameter to Height ration?
  206. kaowol
  207. The right stuff?
  208. 42" Indoor Pompeii w/ room addition
  209. Dimensions
  210. Pompeii Style, Perth WA (help)
  211. Why smooth dome ? Why not multi sided stepped dome ?
  212. Hoping to choose & begin soon in Chch NZ. Thoughts required.
  213. Concrete/block free foundations?
  214. Brick oven faeries and leveling a sloping slab
  215. How to cast a modular oven?
  216. Oven Door???
  217. Curing the oven?
  218. Hearth materials
  219. Cooking directly on concrete
  220. Angle Iron 3/8 " ?
  221. mobile oven?
  222. cracks and settling
  223. Weatherproof render/stucco
  224. Insulation: Which is first? blanket or concrete
  225. Top slab support what can be used.
  226. I must be mad..
  227. Cement fire Bricks??? Help!!!!
  228. Cutting Fire Bricks
  229. How many Bricks are needed???
  230. First course brick ????
  231. Why are oval ovens back-to-front??
  232. Inside the brick dome
  233. Rain and my unfinished oven
  234. cracked arch and chimney
  235. Big or small vermiculite?
  236. just about to drop a clanger
  237. Materials for WFO in Jamaica
  238. Chimney transition
  239. Perlite / vermiculite mix
  240. first pizza oven
  241. Design UPGRADES for a BARREL-TYPE oven
  242. Ideas for heating a masonry oven
  243. Pompeii 42" At last I have.....
  244. Can I use Clay?
  245. First oven
  246. Hearth insulation. Vermiculite v pumice
  247. Can I use Cream City brick?
  248. Bicycle trailer oven
  249. Help me replicate this 1847 oven design
  250. Florida Build