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