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