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  1. Ash Slot
  2. Foundation Question
  3. Blacksmithing and WFOs
  4. Started the Process - A couple of Questions
  5. Lots of FB Insulation
  6. Ben and Mia's Oven
  7. Pizza Oven Build Question
  8. Salt under cooking floor
  9. Block stand question
  10. Metal Hearth?
  11. Build under a tree?
  12. Pre-made foundation?
  13. Anyone else find this amusing?
  14. Before I pour...hearth question
  15. Look, a heap of ovens!!!
  16. Pizza oven for sale!
  17. Gaps in floor - should or shouldn't ...
  18. Gauge of lintels in block stand?
  19. Granite?
  20. A few pic's of the beginning
  21. Second hand bricks
  22. PayPal
  23. Red fire bricks
  24. Fireclay Mortar Formula
  25. Corner oven measures & graphical view
  26. Mortar for below grade foundation
  27. Insulation Board
  28. 46% Alumina content too high?
  29. Slope to foundation slab
  30. Cleaning Mortar from Dome Question
  31. F Blanket weight
  32. Getting Started
  33. Insulating brick below floor?
  34. Hearth size for 42 inch pompeii
  35. Hearth stand size for a 42 inch Pompeii
  36. Forno Bravo CD ROM v1.0
  37. Final planning
  38. Building a Casa 90 into a hillside
  39. Building a Casa 90 into a hillside
  40. Basic concrete tips
  41. Alternative hearth stand
  42. A little different design - what do you think?
  43. Would this mortar work?
  44. Almost ready to start.....
  45. Dry stacked vs. Mortar
  46. Ash slot?
  47. WFO links
  48. losing heat fast on the floor...
  49. Relative Hearth Sizes and Cooking Area
  50. Chimney Height Problem
  51. Indoors or Out?
  52. It begins!
  53. Mortar choice issue - need help to decide
  54. WFO Location
  55. Start to Finish
  56. Plastic needed under foundation slab?
  57. Insulated Pad question
  58. Foundation depth for deep soil frost line
  59. Dry-stacking the stand with a half-block?
  60. Help with construction on a paver patio
  61. Started digging, stopped digging. Water problems.
  62. A quick study
  63. Does a pizza oven roof have to be domed
  64. Tile saw question-
  65. Need advice on making an indoor kitchem oven
  66. Need advice on making an indoor kitchem oven
  67. MJ's Portable Oven
  68. Starting oven in Mexico...need supplies
  69. another hearth question
  70. Help Please - about to start work!!
  71. Portable Oven Designs
  72. 42'' or 48'' oven?
  73. Where's Your Oven
  74. Well i quess im building an oven!
  75. Refractory cement in vermiculite concrete
  76. Another foundation question
  77. Alternative Stand
  78. Weather proof
  79. URGENT oven dimensions
  80. WFO Location
  81. More specific instructions?
  82. Newbie List of Questions
  83. 5/8" metal deck?
  84. How to vent indoor oven?
  85. The vent and oven draw
  86. Thermocoupler
  87. Brick size
  88. Foundation under the oven
  89. Yet another Super Isol Question
  90. Waterproofing the blanket
  91. We are a go!
  92. Wood storage design
  93. Insulation -- wow
  94. stucco advice
  95. Brick OK for stand?
  96. Warm Coal Business Manual
  97. arched opening?
  98. insulation board dimensions
  99. insulation board over vermicrete
  100. liquid to harden insulation blanket??
  101. 1, 2 or 4 zone Thermocouple and Pyrometer
  102. Building tandoori oven
  103. Heat retention of firebricks
  104. pumice stone vs vermiculite; clay vs brick
  105. brick size
  106. Foundation guidance
  107. "White oven" design
  108. Fireclay in the hearth floor?
  109. Newbie Design Phase Jacksonville
  110. Thermal expansion in floor/vent landing design
  111. Dogloo pizza oven form
  112. FB Brand Insulation
  113. Fireplace base for Pizza oven
  114. Has anyone used Superwool 607
  115. Opening Size - E-book ?
  116. cellulose insulation
  117. Crack in the hearth slab
  118. Help Refmix ?
  119. K Fac-19
  120. Brick Question
  121. New Pizza Oven in Beijing, China - Help!
  122. Should I mix anything with my clay wall layer?
  123. Firebrick costs in the UK
  124. Insulating with stonewool
  125. Confused on footings???
  126. Thermal Ceramics TR-19 Blocks?
  127. Regional gatherings
  128. pizzaoven on a traler?
  129. Mortar soldier course?
  130. How to get a flat/level deck on top of this
  131. How much did it cost to build your oven?
  132. Vermiculite Insulation? Where do you buy it?
  133. Do you need a door?
  134. What are the different styles of ovens?
  135. 1" of Thermal Mass VS. 1" of Insulation
  136. Shiplap firebricks for oven floor
  137. Just got 3 tons of bricks...
  138. From Ottawa to northern NY state for Heat Stop
  139. Help with vent floor size
  140. wet cutting tile saw recommendations
  141. Foundation (Forno Bravo instructions)
  142. SuperIsol and water
  143. The 5 hour stand and hearth
  144. Foundation measures
  145. Stucco Now or Stucco Later?
  146. insulation
  147. Oven Site Questions
  148. Flaired arch (or whatever it is called)
  149. Insulfrax
  150. Laying down mortar
  151. Hearth: plastic cover instead of burlap?
  152. Fire Bricks.
  153. Exterior brick shell
  154. Using regular mortar on entry way
  155. Using two types of mortar here
  156. Questions about plywood and concrete
  157. perlite content
  158. do you slope foundation?
  159. what is the type of maple considered hard maple?
  160. Ordering Installation Accessories
  161. Low vs. Medium Duty Firebrick
  162. 50 vs 42" quandry
  163. more choices than I thought for firewood
  164. Oven Progress
  165. Lime mortar & wood ovens?
  166. how big is too small :-)
  167. Kaowool Refractory Ceramic Fiber Insulating Board
  168. Heat resistant mortar - hydraulic or ceramic drying??
  169. Vermiculite - help!
  170. stand question
  171. mortor for floor
  172. Finding firebricks and insulation in Switzerland
  173. outer face 170F
  174. Poured hearth, questions about concrete and insulation...
  175. Thermalite aerocrete blocks for hearth insulation?
  176. anchor plate to vent
  177. insulating hearth pour
  178. Plans & materials before stand?
  179. Does Fire Brick Dust = Fireclay?
  180. Insulation Board
  181. Oven building
  182. Question about plywood underneath hearth
  183. Aggregate required under footing?
  184. Vermiculite depth - sturdy???
  185. gas fired
  186. Insulating hearth pour & outskirts of oven footprint?
  187. Hooray, Iinished the walls of my stand!
  188. Vermiculite Layer
  189. Structural or Insulating
  190. Hearth insulation with brick?
  191. Pompeii oven in Switzerland
  192. Vermiculite / best Foundation Mix
  193. fondation pour
  194. advantages with super iso boards
  195. An estimate of costs in Excel
  196. Wood Storage Door vs. Critters
  197. Just starting first oven
  198. Why do I still feel heat outside my oven?
  199. Cantilever Engineering
  200. The Bread Ovens of Quebec book question
  201. Round slab dimensions & location
  202. Fire Brick Los Angeles Orange County
  203. Thermocouples - Are you still using them?
  204. Advice on wood storage opening.
  205. Sourcing Firebrick in Austin Texas
  206. questions about perlite and vermiculite
  207. UK Supplier of Firebricks and other items
  208. Milestone reached, Hearth poured
  209. Alternative brick
  210. Crack resistant concrete
  211. Larger Oven Design Help
  212. Hard to Find Material Need Some Help
  213. Passing through a wall
  214. SuperIsol Installation for 42" Pompeii
  215. filling the blocks on top the angle iron of the stand
  216. Begining stand construction
  217. Cement Curing Conditions
  218. Extending the landing to one side
  219. Pompeii PDF Plans vs. Website plans
  220. Prevailing Wind and Oven Orientation
  221. Lazy Susan in Base
  222. Fire bricks for sale in Queensland Aust.
  223. Heat profile of the "as designed" oven
  224. Vermiculite fire bricks
  225. Trailer Question
  226. How many BTU or Kcal/hr for my brick oven?
  227. Artigiano Vent attachment
  228. Oven door - steel or not
  229. 2 Brick Questions
  230. dismantle a ristorante 110
  231. Cooking surface
  232. How Masonary Ovens Work
  233. Help!Gas burner for brick ovens, too expensive!
  234. Super Isol vs insulating firebricks
  235. aerated autoclaved concrete
  236. Just starting out
  237. cooking floor design and dimensions
  238. Take a look at my oven and this flu liner
  239. Firebrick rating?
  240. Is a 4x8" flue liner too small for a 42" dia oven?
  241. vermiculite granule size?
  242. too much interior height
  243. Foundation Question
  244. Thermocouple/Temperature Gauge
  245. Bedding brick hearth to vermiculite insulation
  246. use firecement mixed with sand for the insulating layer ?
  247. What happens if the dome turns out to be too high?
  248. Refractory mortar queries
  249. O2 starvation
  250. What to use for filling gaps between the bricks?