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  1. Hello all.......Oven questions
  2. Le Panyol construction and Stability
  3. Hearth question
  4. WFO Inspirations....
  5. Dome to Hearth Ratio's
  6. Summer Kitchen Update
  7. i need all the help i can get!!!
  8. Interior Light
  9. ovening opening..etc??
  10. Just Started Building
  11. unsure about base....
  12. Summer Kitchen building project
  13. Pouring Hearth Question
  14. 3/4 block for base walls
  15. Chop saw to cut brick
  16. Thermocouple Queries
  17. insulation I'm wondering if
  18. where should the chimney go?
  19. The All Solid-State Oven
  20. Help with my Masonry BBQ Project
  21. dome construction HELP
  22. Just getting started
  23. converting victorian fireplace
  24. Insulation material
  25. A question of geometry...
  26. vermiculite vs. perlite
  27. committed!
  28. New oven
  29. Minimum Commercial Oven Size
  30. fire bricks
  31. planning stages
  32. Having to start over with my oven
  33. bricks
  34. bricks
  35. Refractory CEMENT vs. Refractory MORTAR
  36. plans?
  37. Artigiano Floor
  38. Straps around the hearth form
  39. Support question
  40. Premio versus Ristorante
  41. Indirect heated brick oven
  42. Cold weather masonry
  43. Upside down?
  44. le panyol oven
  45. Another fine question
  46. My oven is under way!
  47. Placement of fire brick on cooking floor
  48. Using thermocouples
  49. Steel oven - anyone have a Beech or Craig Miller
  50. Time to cure hearth
  51. Sanity check
  52. Heads up! Firebrick in KS
  53. How they make insulating firebricks
  54. SuperIsol installation details
  55. Oh Dear - Wish I'd found this place before!
  56. Insulation bricks
  57. Forno Bravo metal oven stand
  58. High mass Pompei oven
  59. Where can I find firebrick in the UK?
  60. Buying a wet saw
  61. Instructions on Dome and Floor from Pompeii Plans
  62. Height of oven floor
  63. Scientifically! Why wood-fired/gas-fired ovens?
  64. Oven cleanout
  65. High Alumina Cement
  66. fondation slab--?
  67. Wood Support Frame for Plywood
  68. where i can find fair clay in uk
  69. Concrete board vs. Plywood form
  70. another firebrick question
  71. High temp electrical romex and fixtures
  72. How many Super Isol boards?
  73. High Heat Mortar Primer
  74. What material is used to keep the bricks together?
  75. How important is vermiculite in igloo shell?
  76. Cement for Hearth
  77. New to ovens here/some ideas/what about a bellows?
  78. Super Isol vs. vermiculite concrete
  79. Insulating slab with Super Isol
  80. Floating slab OK in Northeast?
  81. small, light, gas heated stovetop oven possible?
  82. Insulation Really Matters
  83. Using Isulfrax
  84. Sizing oven for Thanksgiving
  85. Installers
  86. Cast your own
  87. Cool Mortar Jig
  88. Foundation Slab
  89. Thermocouples
  90. Concrete mixer basics
  91. Loam Oven
  92. New Under Oven Insulation Board
  93. Foil in the wall interior
  94. Floor Dimensions Premio
  95. casa 100 foundation
  96. How Long Will Your Pizza Oven Last?
  97. Design stage
  98. Insulating layer over dome
  99. Do I need a roof?
  100. What is Insulfrax
  101. Underground...Sort of!
  102. Hearth Design Philosophy
  103. Finding Vermiculite
  104. Measuring your Hearth
  105. Cracks in newly fired oven
  106. Too Much Thermal Mass?
  107. insulation - classic hearth
  108. re insulating hearth
  109. What kind of wood to use
  110. What's the difference between ovens?
  111. Help on vent size
  112. Refractory
  113. Heating the floor of the oven
  114. Getting Started...
  115. slope of hearth
  116. Hearth Cooking surface
  117. starting the dome
  118. How Large an oven can I get?
  119. Round vs. Scott Design
  120. Thermocouples?
  121. Refmix Spec Sheet
  122. Will the bottom of the hearth slab get hot?
  123. From Mailbox to Pompeii in Colorado
  124. engineering brick for dome
  125. Pizza size
  126. (free!) super duty firebrick for the dome?
  127. Fireplace Below/Pizza Oven Above
  128. My first pizza oven
  129. What size chimney?
  130. Construction Timeline
  131. Getting started questions
  132. Montana Pompeii
  133. Photos of new hearth
  134. Thanks to forum members
  135. New Pompei in Utah
  136. oven plans
  137. What pattern for the hearth bricks?
  138. What is Vermiculite
  139. Styrofoam in place of plywood
  140. Vermiculite in the Northeast
  141. Insulation alternatives
  142. Positioning Of Oven
  143. ? crack resistant, Vemic,& Perlite differences
  144. How far to cantilever the Hearth Slab?
  145. Hinge pins? for door to Hearth Stand wood storage.
  146. How much concrete is needed to fill a core?
  147. Aluminium flashing
  148. Island Hearth
  149. Spanning the wood storage below the Hearth slab.
  150. Insulation Efficiency
  151. Community Brick Ovens
  152. Fire bricks
  153. Using Existing 4" pad
  154. Wood Fired Grill
  155. Question about isolated hearth slab
  156. Frostline foundation?
  157. Weight on Stand
  158. Chimney Design question
  159. Pizza Ovens in Istanbul
  160. Hearth slab size for 42" oven?
  161. Positioning of Hearth Bricks
  162. What is the smallest oven someone has built?
  163. Oval vs. Round Oven
  164. What size oven to Install?
  165. Insulating Blanket
  166. The Naples Style Oven
  167. Vermiculte, Perlite and bulk Pumice
  168. LP Burner, Thermocouples and hearth insulation
  169. Heat retention compared with Hearthkit
  170. Build a gas grill from scratch
  171. Exterior Design -- Adding a Mosaic
  172. Adding a smoker
  173. Intall a pizza oven, send your kid to college for free
  174. English as the language of pizza ovens
  175. Photos and woodblock prints of old ovens
  176. Top lessons learned
  177. Side by side brick ovens
  178. Old Sunset book on brick ovens
  179. Oven landing depth
  180. Temporary oven for Students
  181. Italan culture and Pizza Ovens
  182. Pompeii oven vs. Firenze Oven
  183. Brick oven as a fashion statement
  184. Scotch Oven story
  185. Which brick oven to build?
  186. Hearth insulation -- which layer on top?