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  1. dismantle a ristorante 110
  2. Cooking surface
  3. How Masonary Ovens Work
  4. Help!Gas burner for brick ovens, too expensive!
  5. Super Isol vs insulating firebricks
  6. aerated autoclaved concrete
  7. Just starting out
  8. cooking floor design and dimensions
  9. Take a look at my oven and this flu liner
  10. Firebrick rating?
  11. Is a 4x8" flue liner too small for a 42" dia oven?
  12. vermiculite granule size?
  13. too much interior height
  14. Foundation Question
  15. Thermocouple/Temperature Gauge
  16. Bedding brick hearth to vermiculite insulation
  17. use firecement mixed with sand for the insulating layer ?
  18. What happens if the dome turns out to be too high?
  19. Refractory mortar queries
  20. O2 starvation
  21. What to use for filling gaps between the bricks?
  22. Oven stand stability questions
  23. Domes vs. Elongated Construction
  24. Casting geodesic dome pieces
  25. Can I use Granite 4 dome and floor
  26. Rough Cost Estimate
  27. Slab and stand dimensions
  28. Vemiculite Pad
  29. Oven Landing
  30. How should vermiculite concrete look once it is cured?
  31. Dome insulation/chimney query
  32. How about ZONOLITE? Does it work?
  33. Recipe for Refractory cement
  34. Regional User Groups/Chapters
  35. Thermal expansion concern
  36. chimneys and heat energy
  37. Brick type decission to be made
  38. Firebrick catalog?
  39. Insulation - Rock salt and sand
  40. Clay Oven Liners
  41. Several questions from a beginner
  42. Stand design modification?
  43. Outward pressure on hearth forms
  44. Floating Oven Floor?
  45. waterproof motor?
  46. Super Isol Question
  47. trouble finding materials
  48. thanks to Canuckjim
  49. scrounging mateirals - wire mesh substitute
  50. "Half-Pipe" versus Dome design for Oven?
  51. DIY precast - the mix
  52. FB Materials List
  53. Cinder Block Stand, Mortar or No Mortar?
  54. Question on bricks and soap stone
  55. Insulation Question
  56. Hearth question too
  57. Hello all.......Oven questions
  58. Le Panyol construction and Stability
  59. Hearth question
  60. WFO Inspirations....
  61. Dome to Hearth Ratio's
  62. Summer Kitchen Update
  63. i need all the help i can get!!!
  64. Interior Light
  65. ovening opening..etc??
  66. Just Started Building
  67. unsure about base....
  68. Summer Kitchen building project
  69. Pouring Hearth Question
  70. 3/4 block for base walls
  71. Chop saw to cut brick
  72. Thermocouple Queries
  73. insulation I'm wondering if
  74. where should the chimney go?
  75. The All Solid-State Oven
  76. Help with my Masonry BBQ Project
  77. dome construction HELP
  78. Just getting started
  79. converting victorian fireplace
  80. Insulation material
  81. A question of geometry...
  82. vermiculite vs. perlite
  83. committed!
  84. New oven
  85. Minimum Commercial Oven Size
  86. fire bricks
  87. planning stages
  88. Having to start over with my oven
  89. bricks
  90. bricks
  91. Refractory CEMENT vs. Refractory MORTAR
  92. plans?
  93. Artigiano Floor
  94. Straps around the hearth form
  95. Support question
  96. Premio versus Ristorante
  97. Indirect heated brick oven
  98. Cold weather masonry
  99. Upside down?
  100. le panyol oven
  101. Another fine question
  102. My oven is under way!
  103. Placement of fire brick on cooking floor
  104. Using thermocouples
  105. Steel oven - anyone have a Beech or Craig Miller
  106. Time to cure hearth
  107. Sanity check
  108. Heads up! Firebrick in KS
  109. How they make insulating firebricks
  110. SuperIsol installation details
  111. Oh Dear - Wish I'd found this place before!
  112. Insulation bricks
  113. Forno Bravo metal oven stand
  114. High mass Pompei oven
  115. Where can I find firebrick in the UK?
  116. Buying a wet saw
  117. Instructions on Dome and Floor from Pompeii Plans
  118. Height of oven floor
  119. Scientifically! Why wood-fired/gas-fired ovens?
  120. Oven cleanout
  121. High Alumina Cement
  122. fondation slab--?
  123. Wood Support Frame for Plywood
  124. where i can find fair clay in uk
  125. Concrete board vs. Plywood form
  126. another firebrick question
  127. High temp electrical romex and fixtures
  128. How many Super Isol boards?
  129. High Heat Mortar Primer
  130. What material is used to keep the bricks together?
  131. How important is vermiculite in igloo shell?
  132. Cement for Hearth
  133. New to ovens here/some ideas/what about a bellows?
  134. Super Isol vs. vermiculite concrete
  135. Insulating slab with Super Isol
  136. Floating slab OK in Northeast?
  137. small, light, gas heated stovetop oven possible?
  138. Insulation Really Matters
  139. Using Isulfrax
  140. Sizing oven for Thanksgiving
  141. Installers
  142. Cast your own
  143. Cool Mortar Jig
  144. Foundation Slab
  145. Thermocouples
  146. Concrete mixer basics
  147. Loam Oven
  148. New Under Oven Insulation Board
  149. Foil in the wall interior
  150. Floor Dimensions Premio
  151. casa 100 foundation
  152. How Long Will Your Pizza Oven Last?
  153. Design stage
  154. Insulating layer over dome
  155. Do I need a roof?
  156. What is Insulfrax
  157. Underground...Sort of!
  158. Hearth Design Philosophy
  159. Finding Vermiculite
  160. Measuring your Hearth
  161. Cracks in newly fired oven
  162. Too Much Thermal Mass?
  163. insulation - classic hearth
  164. re insulating hearth
  165. What kind of wood to use
  166. What's the difference between ovens?
  167. Help on vent size
  168. Refractory
  169. Heating the floor of the oven
  170. Getting Started...
  171. slope of hearth
  172. Hearth Cooking surface
  173. starting the dome
  174. How Large an oven can I get?
  175. Round vs. Scott Design
  176. Thermocouples?
  177. Refmix Spec Sheet
  178. Will the bottom of the hearth slab get hot?
  179. From Mailbox to Pompeii in Colorado
  180. engineering brick for dome
  181. Pizza size
  182. (free!) super duty firebrick for the dome?
  183. Fireplace Below/Pizza Oven Above
  184. My first pizza oven
  185. What size chimney?
  186. Construction Timeline
  187. Getting started questions
  188. Montana Pompeii
  189. Photos of new hearth
  190. Thanks to forum members
  191. New Pompei in Utah
  192. oven plans
  193. What pattern for the hearth bricks?
  194. What is Vermiculite
  195. Styrofoam in place of plywood
  196. Vermiculite in the Northeast
  197. Insulation alternatives
  198. Positioning Of Oven
  199. ? crack resistant, Vemic,& Perlite differences
  200. How far to cantilever the Hearth Slab?
  201. Hinge pins? for door to Hearth Stand wood storage.
  202. How much concrete is needed to fill a core?
  203. Aluminium flashing
  204. Island Hearth
  205. Spanning the wood storage below the Hearth slab.
  206. Insulation Efficiency
  207. Community Brick Ovens
  208. Fire bricks
  209. Using Existing 4" pad
  210. Wood Fired Grill
  211. Question about isolated hearth slab
  212. Frostline foundation?
  213. Weight on Stand
  214. Chimney Design question
  215. Pizza Ovens in Istanbul
  216. Hearth slab size for 42" oven?
  217. Positioning of Hearth Bricks
  218. What is the smallest oven someone has built?
  219. Oval vs. Round Oven
  220. What size oven to Install?
  221. Insulating Blanket
  222. The Naples Style Oven
  223. Vermiculte, Perlite and bulk Pumice
  224. LP Burner, Thermocouples and hearth insulation
  225. Heat retention compared with Hearthkit
  226. Build a gas grill from scratch
  227. Exterior Design -- Adding a Mosaic
  228. Adding a smoker
  229. Intall a pizza oven, send your kid to college for free
  230. English as the language of pizza ovens
  231. Photos and woodblock prints of old ovens
  232. Top lessons learned
  233. Side by side brick ovens
  234. Old Sunset book on brick ovens
  235. Oven landing depth
  236. Temporary oven for Students
  237. Italan culture and Pizza Ovens
  238. Pompeii oven vs. Firenze Oven
  239. Brick oven as a fashion statement
  240. Scotch Oven story
  241. Which brick oven to build?
  242. Hearth insulation -- which layer on top?