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