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  1. reusing victorian chimney bricks?
  2. vermiculate pour question.
  3. YouTube Video - Cucina Stand
  4. starting a 32" build
  5. Insulation under the oven floor
  6. lightweight concrete pad
  7. New build
  8. Block stand height
  9. A few questions
  10. Can foundation be flush with block stand?
  11. Foundation on sandy soil
  12. Arch design
  13. Aluminum foil
  14. Using Roofing insulation in pizza oven
  15. The Making of a Precast
  16. How safe is the insulation
  17. Oven ideas, opinions, facts and experiences
  18. Experience with std. concrete dome cladding?
  19. Calcium Silicate (CaSil) board thickness
  20. Floating slab or not?
  21. Floor inside dome installation
  22. Heat-holding, and heat-tolerant, concrete.
  23. Quikrete for Hearth Slab
  24. Uk custom cast oven build - Tractors oven will this work?????
  25. Getting ready to start a build in Georgia
  26. New Guy
  27. Base Slab question
  28. Tall stand. How tall is too tall.
  29. Thoughts on this oven build...
  30. chimney position
  31. Oven orientation
  32. Oven orientation
  33. Barrel oven build?
  34. Hearth Concrete
  35. Cladding over perlite Portland mix?
  36. 42" Pompeii Enclosed Build
  37. Details needed for Pompeii oven instruction w angle iron frame
  38. different approach to red clay vs firebricks?
  39. door opening size
  40. Temperature out of chimney
  41. Places to Build
  42. Chimney and vent size
  43. Roxul ComfortBoard IS in place of FB Board
  44. New build in SW Arizona
  45. ceramic roll insulation supplier near NYC
  46. Wet premix mortar - crumble risk
  47. Sealing exposed edge of Super Isol Board?
  48. 63% rule for oven entrance
  49. Can I use clay paving bricks for my dome?
  50. Retro fitting a pizza oven
  51. Freestanding Pompei oven - doable?
  52. Is my benchtop usable?
  53. Getting my barrel started!
  54. brick question
  55. FB board
  56. Getting started - or not?
  57. Chimney?
  58. type of brick
  59. newbie build with pic
  60. To keep the oven hot
  61. Dome render
  62. Ovens List!
  63. Up up and away (dome)
  64. Clay oven, modern materials
  65. Mobile Pompeii - Not for the purists
  66. Length of Rerod in Block Stand
  67. Pizza oven wood to burn in NZ
  68. Will this support the weight of the oven?
  69. Cob or brick & cement? First time build in Winchester, UK
  70. Problem getting the fire going in the back
  71. Trouble getting a good fire going in the back
  72. Well here goes nothing
  73. Dome Size advice
  74. Location/foundation advice please
  75. Using ventilation insulation for the dome
  76. Idea parabolic dome design/dimensions
  77. Concrete Calculations
  78. Dome supplies
  79. Adding electric burner question
  80. Initial build ideas - thoughts?
  81. Can I just use refractory cement and sand?
  82. both wood and concrete used for base… a problem?
  83. Angle cut the bricks
  84. insulation stupid question
  85. Flat dome, and steel arch instead of brick?
  86. Insulating in the base
  87. Dome vs tunnel
  88. Foundation Size
  89. Cucina Stand Question
  90. STL_WFO_Pre-production
  91. Stand Dimension Question by Newbie
  92. Minimum Base Size for Brick Oven
  93. Pizza oven problem?
  94. Pizza oven problem?
  95. Gluten Free Pizza Dough... i need help!
  96. carrying oven on its side
  97. Carry Primavera70 on side
  98. Concrete slab strong enough?
  99. Insulation materials Pros cons types and thicknesses
  100. Newbie Questions
  101. How many bags of vermiculite
  102. Help with wanna be oven
  103. Build in Thailand
  104. Holy Moly
  105. Indispensable tool issue - i'm flummoxed!
  106. Floor Leveller
  107. Primavera (style) Stand - Where to buy or build?
  108. Thickness of vermiculite concrete
  109. Tandoor oven help
  110. Dome insulation - is this enough?
  111. Installation on uneven surface
  112. Starting on existing concrete
  113. Composite Deck right up to the WFO?
  114. Steel Stand size for 36" oven ?
  115. Cal Sil board
  116. Mobile Oven Build
  117. 42" Build Geelong AUS - Curved Stand (based on Maburton's design)
  118. Pre Building stages !
  119. Looking for some input
  120. Forno Bravo Morrtar
  121. Back of arch.
  122. starting the dome, checking opening size
  123. Sunny South Africa Holiday Build
  124. What insulation is best?
  125. Setting The Fire Brick Floor
  126. Feedback on hairbrained idea?
  127. Criticism of my WFO idea?
  128. For My "Next" Build...
  129. Bevel Cuts
  130. Refractory cast from a 2-use form?
  131. Custom Baking Stone - Material Question
  132. "De La Capra" oven build
  133. New Tuscan oven build in Tampa Florida
  134. door for firing oven
  135. Using an existing Chimney
  136. Homemade Insulation?
  137. Plywood stuck to bottom of hearth
  138. Satan's back and he's going mobile...
  139. Which chimney size, height, cap to prevent down draft?
  140. Winter Prep
  141. 2nd hand oven - opinions?
  142. temporary dry-stacked WFO - square design
  143. Finally started
  144. Starting a Wood fired pizza restaurant..Help needed
  145. Concrete Slab
  146. Pizza oven new build- need suggestions
  147. On with ny build, a couple more questions?
  148. Is Cladding necessary?
  149. Cutting bricks
  150. Fire brick quality
  151. Insulation Thickness
  152. Castable refractory Concrete recipe
  153. DIY castable refractory
  154. Insulation thickness and type
  155. Fyrston's 42 in Cen Cal
  156. Oven opening shapes, true arch or rectangular?
  157. Question on oven floor design
  158. newby with a ?
  159. Above Ground Deck Install
  160. Taste and hearth cooking surface
  161. Budget Build 36"
  162. Floor design and materials
  163. Door design
  164. 36" build seeking guidance
  165. Steel base instead of block?
  166. How to secure dome insulation blanket
  167. Support for brick work?
  168. clearance
  169. Fiberglass Dome Roof
  170. Second course angle
  171. Oven floor height, opinions please
  172. Dome height vs Stability
  173. Air channels in the floor and chimney in the back...
  174. Wishing to start first WFO
  175. Finished before I start?
  176. Perlite enclosure
  177. Vermiculite or Perlite?
  178. Lava rock
  179. Glass and Salt Hearth?
  180. New Andiamo 60 Oven
  181. Does size matter?
  182. Chimney at the back
  183. remove the plywood support?
  184. remove the plywood support?
  185. Time for another oven
  186. Is this a good deal? (on Craigslist)
  187. Built a Brickwood Oven, Now what?
  188. Relocateable Oven With Wooden Stand- Ideas?
  189. oven exterior waterproofing
  190. How your insulation should work
  191. Quick stand question
  192. first layer
  193. Advice for floor insulation
  194. Insulated door
  195. How flat does the floor have to be?
  196. Stucco Recipe
  197. FB Board and moisture
  198. how to fix uneven hearth
  199. New here!
  200. 39" Oven in AZ
  201. char
  202. design of compact corner stand
  203. LBE fuel source
  204. Primavera 70 Just Arrived
  205. getting a smoother finish on vermicrete?
  206. Bob's 42 in Beijing
  207. New foundation question
  208. 1st coarse; On top of or surrounding cooking floor?
  209. problem with landing
  210. 38" build in southern IL
  211. Is Bigger Better?
  212. A couple of queations before I get started!
  213. WFO: inside or outside the house
  214. WFO Inside or Outside: which will get more use?
  215. Thoughts on tapered bricks
  216. Lightweight Santa Cruz 36" Build
  217. How much vermiculite/cement mixture?
  218. Making a new grill and oven! need lots of help!
  219. Calcium silicate board, to cut or not?
  220. New Project.
  221. Building a base from stones
  222. Newbie question: Foundation on slope
  223. Refractory mortar query
  224. Insulation questions
  225. Another thing I cannot find in China
  226. New Member- New build
  227. Napolino 70
  228. oven setback from front??
  229. 3" or 5"
  230. How high
  231. Chris' oven build
  232. oven floor insulation with rockwool
  233. Measurements for Corner Installation 36" Pompeii Oven
  234. Relocating a Giardino
  235. Indoor install questions
  236. Wood Smoke Release Question
  237. Too Small?
  238. Ashes between the floor stones
  239. Big screw up needs correction
  240. 32 Igloo Build, Lakeway TX
  241. Buying & Cutting 2nd hand bricks +bonus question
  242. Smallest Pizza Oven.
  243. Irish Build - sizes and Quantities
  244. The why in Foundations
  245. flue placement
  246. Laying bricks for rectangular doors
  247. Types of Sand
  248. Foundation Question
  249. Oven Shipping Issue
  250. 36" build in Tallahassee - AKA Bruce's Folly