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