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  1. Dry stacked vs. Mortar
  2. Ash slot?
  3. WFO links
  4. losing heat fast on the floor...
  5. Relative Hearth Sizes and Cooking Area
  6. Chimney Height Problem
  7. Indoors or Out?
  8. It begins!
  9. Mortar choice issue - need help to decide
  10. WFO Location
  11. Start to Finish
  12. Plastic needed under foundation slab?
  13. Insulated Pad question
  14. Foundation depth for deep soil frost line
  15. Dry-stacking the stand with a half-block?
  16. Help with construction on a paver patio
  17. Started digging, stopped digging. Water problems.
  18. A quick study
  19. Does a pizza oven roof have to be domed
  20. Tile saw question-
  21. Need advice on making an indoor kitchem oven
  22. Need advice on making an indoor kitchem oven
  23. MJ's Portable Oven
  24. Starting oven in Mexico...need supplies
  25. another hearth question
  26. Help Please - about to start work!!
  27. Portable Oven Designs
  28. 42'' or 48'' oven?
  29. Where's Your Oven
  30. Well i quess im building an oven!
  31. Refractory cement in vermiculite concrete
  32. Another foundation question
  33. Alternative Stand
  34. Weather proof
  35. URGENT oven dimensions
  36. WFO Location
  37. More specific instructions?
  38. Newbie List of Questions
  39. 5/8" metal deck?
  40. How to vent indoor oven?
  41. The vent and oven draw
  42. Thermocoupler
  43. Brick size
  44. Foundation under the oven
  45. Yet another Super Isol Question
  46. Waterproofing the blanket
  47. We are a go!
  48. Wood storage design
  49. Insulation -- wow
  50. stucco advice
  51. Brick OK for stand?
  52. Warm Coal Business Manual
  53. arched opening?
  54. insulation board dimensions
  55. insulation board over vermicrete
  56. liquid to harden insulation blanket??
  57. 1, 2 or 4 zone Thermocouple and Pyrometer
  58. Building tandoori oven
  59. Heat retention of firebricks
  60. pumice stone vs vermiculite; clay vs brick
  61. brick size
  62. Foundation guidance
  63. "White oven" design
  64. Fireclay in the hearth floor?
  65. Newbie Design Phase Jacksonville
  66. Thermal expansion in floor/vent landing design
  67. Dogloo pizza oven form
  68. FB Brand Insulation
  69. Fireplace base for Pizza oven
  70. Has anyone used Superwool 607
  71. Opening Size - E-book ?
  72. cellulose insulation
  73. Crack in the hearth slab
  74. Help Refmix ?
  75. K Fac-19
  76. Brick Question
  77. New Pizza Oven in Beijing, China - Help!
  78. Should I mix anything with my clay wall layer?
  79. Firebrick costs in the UK
  80. Insulating with stonewool
  81. Confused on footings???
  82. Thermal Ceramics TR-19 Blocks?
  83. Regional gatherings
  84. pizzaoven on a traler?
  85. Mortar soldier course?
  86. How to get a flat/level deck on top of this
  87. How much did it cost to build your oven?
  88. Vermiculite Insulation? Where do you buy it?
  89. Do you need a door?
  90. What are the different styles of ovens?
  91. 1" of Thermal Mass VS. 1" of Insulation
  92. Shiplap firebricks for oven floor
  93. Just got 3 tons of bricks...
  94. From Ottawa to northern NY state for Heat Stop
  95. Help with vent floor size
  96. wet cutting tile saw recommendations
  97. Foundation (Forno Bravo instructions)
  98. SuperIsol and water
  99. The 5 hour stand and hearth
  100. Foundation measures
  101. Stucco Now or Stucco Later?
  102. insulation
  103. Oven Site Questions
  104. Flaired arch (or whatever it is called)
  105. Insulfrax
  106. Laying down mortar
  107. Hearth: plastic cover instead of burlap?
  108. Fire Bricks.
  109. Exterior brick shell
  110. Using regular mortar on entry way
  111. Using two types of mortar here
  112. Questions about plywood and concrete
  113. perlite content
  114. do you slope foundation?
  115. what is the type of maple considered hard maple?
  116. Ordering Installation Accessories
  117. Low vs. Medium Duty Firebrick
  118. 50 vs 42" quandry
  119. more choices than I thought for firewood
  120. Oven Progress
  121. Lime mortar & wood ovens?
  122. how big is too small :-)
  123. Kaowool Refractory Ceramic Fiber Insulating Board
  124. Heat resistant mortar - hydraulic or ceramic drying??
  125. Vermiculite - help!
  126. stand question
  127. mortor for floor
  128. Finding firebricks and insulation in Switzerland
  129. outer face 170F
  130. Poured hearth, questions about concrete and insulation...
  131. Thermalite aerocrete blocks for hearth insulation?
  132. anchor plate to vent
  133. insulating hearth pour
  134. Plans & materials before stand?
  135. Does Fire Brick Dust = Fireclay?
  136. Insulation Board
  137. Oven building
  138. Question about plywood underneath hearth
  139. Aggregate required under footing?
  140. Vermiculite depth - sturdy???
  141. gas fired
  142. Insulating hearth pour & outskirts of oven footprint?
  143. Hooray, Iinished the walls of my stand!
  144. Vermiculite Layer
  145. Structural or Insulating
  146. Hearth insulation with brick?
  147. Pompeii oven in Switzerland
  148. Vermiculite / best Foundation Mix
  149. fondation pour
  150. advantages with super iso boards
  151. An estimate of costs in Excel
  152. Wood Storage Door vs. Critters
  153. Just starting first oven
  154. Why do I still feel heat outside my oven?
  155. Cantilever Engineering
  156. The Bread Ovens of Quebec book question
  157. Round slab dimensions & location
  158. Fire Brick Los Angeles Orange County
  159. Thermocouples - Are you still using them?
  160. Advice on wood storage opening.
  161. Sourcing Firebrick in Austin Texas
  162. questions about perlite and vermiculite
  163. UK Supplier of Firebricks and other items
  164. Milestone reached, Hearth poured
  165. Alternative brick
  166. Crack resistant concrete
  167. Larger Oven Design Help
  168. Hard to Find Material Need Some Help
  169. Passing through a wall
  170. SuperIsol Installation for 42" Pompeii
  171. filling the blocks on top the angle iron of the stand
  172. Begining stand construction
  173. Cement Curing Conditions
  174. Extending the landing to one side
  175. Pompeii PDF Plans vs. Website plans
  176. Prevailing Wind and Oven Orientation
  177. Lazy Susan in Base
  178. Fire bricks for sale in Queensland Aust.
  179. Heat profile of the "as designed" oven
  180. Vermiculite fire bricks
  181. Trailer Question
  182. How many BTU or Kcal/hr for my brick oven?
  183. Artigiano Vent attachment
  184. Oven door - steel or not
  185. 2 Brick Questions
  186. dismantle a ristorante 110
  187. Cooking surface
  188. How Masonary Ovens Work
  189. Help!Gas burner for brick ovens, too expensive!
  190. Super Isol vs insulating firebricks
  191. aerated autoclaved concrete
  192. Just starting out
  193. cooking floor design and dimensions
  194. Take a look at my oven and this flu liner
  195. Firebrick rating?
  196. Is a 4x8" flue liner too small for a 42" dia oven?
  197. vermiculite granule size?
  198. too much interior height
  199. Foundation Question
  200. Thermocouple/Temperature Gauge
  201. Bedding brick hearth to vermiculite insulation
  202. use firecement mixed with sand for the insulating layer ?
  203. What happens if the dome turns out to be too high?
  204. Refractory mortar queries
  205. O2 starvation
  206. What to use for filling gaps between the bricks?
  207. Oven stand stability questions
  208. Domes vs. Elongated Construction
  209. Casting geodesic dome pieces
  210. Can I use Granite 4 dome and floor
  211. Rough Cost Estimate
  212. Slab and stand dimensions
  213. Vemiculite Pad
  214. Oven Landing
  215. How should vermiculite concrete look once it is cured?
  216. Dome insulation/chimney query
  217. How about ZONOLITE? Does it work?
  218. Recipe for Refractory cement
  219. Regional User Groups/Chapters
  220. Thermal expansion concern
  221. chimneys and heat energy
  222. Brick type decission to be made
  223. Firebrick catalog?
  224. Insulation - Rock salt and sand
  225. Clay Oven Liners
  226. Several questions from a beginner
  227. Stand design modification?
  228. Outward pressure on hearth forms
  229. Floating Oven Floor?
  230. waterproof motor?
  231. Super Isol Question
  232. trouble finding materials
  233. thanks to Canuckjim
  234. scrounging mateirals - wire mesh substitute
  235. "Half-Pipe" versus Dome design for Oven?
  236. DIY precast - the mix
  237. FB Materials List
  238. Cinder Block Stand, Mortar or No Mortar?
  239. Question on bricks and soap stone
  240. Insulation Question
  241. Hearth question too
  242. Hello all.......Oven questions
  243. Le Panyol construction and Stability
  244. Hearth question
  245. WFO Inspirations....
  246. Dome to Hearth Ratio's
  247. Summer Kitchen Update
  248. i need all the help i can get!!!
  249. Interior Light
  250. ovening opening..etc??