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