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  1. Installers
  2. Cast your own
  3. Cool Mortar Jig
  4. Foundation Slab
  5. Thermocouples
  6. Concrete mixer basics
  7. Loam Oven
  8. New Under Oven Insulation Board
  9. Foil in the wall interior
  10. Floor Dimensions Premio
  11. casa 100 foundation
  12. How Long Will Your Pizza Oven Last?
  13. Design stage
  14. Insulating layer over dome
  15. Do I need a roof?
  16. What is Insulfrax
  17. Underground...Sort of!
  18. Hearth Design Philosophy
  19. Finding Vermiculite
  20. Measuring your Hearth
  21. Cracks in newly fired oven
  22. Too Much Thermal Mass?
  23. insulation - classic hearth
  24. re insulating hearth
  25. What kind of wood to use
  26. What's the difference between ovens?
  27. Help on vent size
  28. Refractory
  29. Heating the floor of the oven
  30. Getting Started...
  31. slope of hearth
  32. Hearth Cooking surface
  33. starting the dome
  34. How Large an oven can I get?
  35. Round vs. Scott Design
  36. Thermocouples?
  37. Refmix Spec Sheet
  38. Will the bottom of the hearth slab get hot?
  39. From Mailbox to Pompeii in Colorado
  40. engineering brick for dome
  41. Pizza size
  42. (free!) super duty firebrick for the dome?
  43. Fireplace Below/Pizza Oven Above
  44. My first pizza oven
  45. What size chimney?
  46. Construction Timeline
  47. Getting started questions
  48. Montana Pompeii
  49. Photos of new hearth
  50. Thanks to forum members
  51. New Pompei in Utah
  52. oven plans
  53. What pattern for the hearth bricks?
  54. What is Vermiculite
  55. Styrofoam in place of plywood
  56. Vermiculite in the Northeast
  57. Insulation alternatives
  58. Positioning Of Oven
  59. ? crack resistant, Vemic,& Perlite differences
  60. How far to cantilever the Hearth Slab?
  61. Hinge pins? for door to Hearth Stand wood storage.
  62. How much concrete is needed to fill a core?
  63. Aluminium flashing
  64. Island Hearth
  65. Spanning the wood storage below the Hearth slab.
  66. Insulation Efficiency
  67. Community Brick Ovens
  68. Fire bricks
  69. Using Existing 4" pad
  70. Wood Fired Grill
  71. Question about isolated hearth slab
  72. Frostline foundation?
  73. Weight on Stand
  74. Chimney Design question
  75. Pizza Ovens in Istanbul
  76. Hearth slab size for 42" oven?
  77. Positioning of Hearth Bricks
  78. What is the smallest oven someone has built?
  79. Oval vs. Round Oven
  80. What size oven to Install?
  81. Insulating Blanket
  82. The Naples Style Oven
  83. Vermiculte, Perlite and bulk Pumice
  84. LP Burner, Thermocouples and hearth insulation
  85. Heat retention compared with Hearthkit
  86. Build a gas grill from scratch
  87. Exterior Design -- Adding a Mosaic
  88. Adding a smoker
  89. Intall a pizza oven, send your kid to college for free
  90. English as the language of pizza ovens
  91. Photos and woodblock prints of old ovens
  92. Top lessons learned
  93. Side by side brick ovens
  94. Old Sunset book on brick ovens
  95. Oven landing depth
  96. Temporary oven for Students
  97. Italan culture and Pizza Ovens
  98. Pompeii oven vs. Firenze Oven
  99. Brick oven as a fashion statement
  100. Scotch Oven story
  101. Which brick oven to build?
  102. Hearth insulation -- which layer on top?