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  1. Vent question
  2. 42" Pompeii Pizza Oven Build...Amateur Build!
  3. Two very preliminary design questions from a newb
  4. 42" Corner Build Foundation Issue
  5. Hearth build up questions
  6. Oven floor insulation
  7. New trailer build in Hobart
  8. New trailer build in Hobart
  9. BBQ Smoker humbly requesting knowledge
  10. Best insulation layer order
  11. Castable or Brick for the inexperienced. How difficult?
  12. Orientation of bricks for dome floor
  13. Looking for design suggestions
  14. Fiber Board
  15. Whitacre-green firebrick
  16. Dome on oven floor
  17. Improving a brickwood
  18. Ideas of Temporary Roof for Build?
  19. Should I grind these down?
  20. Prevent health issues with ceramic fiber /mineral wool insulation?
  21. Lightest possible dome
  22. Extreme Insulation Need Advice
  23. Roof Design
  24. Base door
  25. NW Ohio Build - Opinions welcome
  26. Getting started on WFO project
  27. New Giardino Oven
  28. Work of Love and Passion... Miami FL
  29. Work of Love and Passion - Miami FL
  30. Adding color to high heat mortar?
  31. Building on existing concrete patio
  32. Oven designed to be lifted by tractor?
  33. Another build project -
  34. Enclosure
  35. Soapstone Slab for floor instead of firebrick
  36. Refractory modular oven vs brick oven
  37. On the brink...
  38. question about hearth slab framing
  39. why half bricks
  40. Struggling to get portable oven temp
  41. Flat roof
  42. 36 inch corner build - question on FB plans
  43. Starting my build
  44. Insulation layer/order on top of the dome
  45. An appropriate mortar? (Alsey Pilot 3000-T)
  46. Castable Cladding and Ceramic FB
  47. Help!
  48. Could I have a problem?
  49. Dome mortar
  50. New NorCal build
  51. Home brew with airset alumina mortar
  52. Base for 42" oven
  53. Oven steps
  54. Starting my build soon - have some insulation questions.
  55. Can I convert a brick smoker into a pizza oven??
  56. What to charge to build oven?
  57. 36" in DFW Area
  58. Semi-portable WFO
  59. Build vs. Buy - Tampa
  60. North Central IN Footers/Foundation Check
  61. 24" oven build
  62. 24" cast oven
  63. cold weather concrete question and another.
  64. Florida ovens
  65. Using Stone
  66. Mineral wool
  67. spalling brick
  68. Concrete
  69. entry arch
  70. Need advise on size of oven.
  71. Entry floor tile
  72. Q: about dry-stacking CMUs for the stand
  73. Dome connection
  74. Question about first row of brick
  75. Pizza Oven Base Advice
  76. Pre-made wood fire clay ovens
  77. Started my Build in Georgia
  78. Checking if I am on the right track
  79. Warped calcium silicate board?
  80. Primavera 70 Questions
  81. Weber grill pizza stones
  82. Under Floor Insulation Qld Aus
  83. Thermal Break Options for pouring concrete landing up to cooking floor
  84. Rustic Primitive II
  85. Help malaga Spain
  86. dome finish
  87. heat loss 32" oven
  88. Arch to Dome Transition
  89. Synthetic calcium silicate
  90. oven floor temperature - need some data
  91. Northern CA newbie question
  92. 32" build in north TX HardieBacker board
  93. School Project
  94. 32" build in north TX Insulation question.
  95. 32" build in north TX
  96. Melbourne Newbie Build - Questions
  97. oven # 4
  98. reusing victorian chimney bricks?
  99. vermiculate pour question.
  100. YouTube Video - Cucina Stand
  101. starting a 32" build
  102. Insulation under the oven floor
  103. lightweight concrete pad
  104. New build
  105. Block stand height
  106. A few questions
  107. Can foundation be flush with block stand?
  108. Foundation on sandy soil
  109. Arch design
  110. Aluminum foil
  111. Using Roofing insulation in pizza oven
  112. The Making of a Precast
  113. How safe is the insulation
  114. Oven ideas, opinions, facts and experiences
  115. Experience with std. concrete dome cladding?
  116. Calcium Silicate (CaSil) board thickness
  117. Floating slab or not?
  118. Floor inside dome installation
  119. Heat-holding, and heat-tolerant, concrete.
  120. Quikrete for Hearth Slab
  121. Uk custom cast oven build - Tractors oven will this work?????
  122. Getting ready to start a build in Georgia
  123. New Guy
  124. Base Slab question
  125. Tall stand. How tall is too tall.
  126. Thoughts on this oven build...
  127. chimney position
  128. Oven orientation
  129. Oven orientation
  130. Barrel oven build?
  131. Hearth Concrete
  132. Cladding over perlite Portland mix?
  133. 42" Pompeii Enclosed Build
  134. Details needed for Pompeii oven instruction w angle iron frame
  135. different approach to red clay vs firebricks?
  136. door opening size
  137. Temperature out of chimney
  138. Places to Build
  139. Chimney and vent size
  140. Roxul ComfortBoard IS in place of FB Board
  141. New build in SW Arizona
  142. ceramic roll insulation supplier near NYC
  143. Wet premix mortar - crumble risk
  144. Sealing exposed edge of Super Isol Board?
  145. 63% rule for oven entrance
  146. Can I use clay paving bricks for my dome?
  147. Retro fitting a pizza oven
  148. Freestanding Pompei oven - doable?
  149. Is my benchtop usable?
  150. Getting my barrel started!
  151. brick question
  152. FB board
  153. Getting started - or not?
  154. Chimney?
  155. type of brick
  156. newbie build with pic
  157. To keep the oven hot
  158. Dome render
  159. Ovens List!
  160. Up up and away (dome)
  161. Clay oven, modern materials
  162. Mobile Pompeii - Not for the purists
  163. Length of Rerod in Block Stand
  164. Pizza oven wood to burn in NZ
  165. Will this support the weight of the oven?
  166. Cob or brick & cement? First time build in Winchester, UK
  167. Problem getting the fire going in the back
  168. Trouble getting a good fire going in the back
  169. Well here goes nothing
  170. Dome Size advice
  171. Location/foundation advice please
  172. Using ventilation insulation for the dome
  173. Idea parabolic dome design/dimensions
  174. Concrete Calculations
  175. Dome supplies
  176. Adding electric burner question
  177. Initial build ideas - thoughts?
  178. Can I just use refractory cement and sand?
  179. both wood and concrete used for base… a problem?
  180. Angle cut the bricks
  181. insulation stupid question
  182. Flat dome, and steel arch instead of brick?
  183. Insulating in the base
  184. Dome vs tunnel
  185. Foundation Size
  186. Cucina Stand Question
  187. STL_WFO_Pre-production
  188. Stand Dimension Question by Newbie
  189. Minimum Base Size for Brick Oven
  190. Pizza oven problem?
  191. Pizza oven problem?
  192. Gluten Free Pizza Dough... i need help!
  193. carrying oven on its side
  194. Carry Primavera70 on side
  195. Concrete slab strong enough?
  196. Insulation materials Pros cons types and thicknesses
  197. Newbie Questions
  198. How many bags of vermiculite
  199. Help with wanna be oven
  200. Build in Thailand
  201. Holy Moly
  202. Indispensable tool issue - i'm flummoxed!
  203. Floor Leveller
  204. Primavera (style) Stand - Where to buy or build?
  205. Thickness of vermiculite concrete
  206. Tandoor oven help
  207. Dome insulation - is this enough?
  208. Installation on uneven surface
  209. Starting on existing concrete
  210. Composite Deck right up to the WFO?
  211. Steel Stand size for 36" oven ?
  212. Cal Sil board
  213. Mobile Oven Build
  214. 42" Build Geelong AUS - Curved Stand (based on Maburton's design)
  215. Pre Building stages !
  216. Looking for some input
  217. Forno Bravo Morrtar
  218. Back of arch.
  219. starting the dome, checking opening size
  220. Sunny South Africa Holiday Build
  221. What insulation is best?
  222. Setting The Fire Brick Floor
  223. Feedback on hairbrained idea?
  224. Criticism of my WFO idea?
  225. For My "Next" Build...
  226. Bevel Cuts
  227. Refractory cast from a 2-use form?
  228. Custom Baking Stone - Material Question
  229. "De La Capra" oven build
  230. New Tuscan oven build in Tampa Florida
  231. door for firing oven
  232. Using an existing Chimney
  233. Homemade Insulation?
  234. Plywood stuck to bottom of hearth
  235. Satan's back and he's going mobile...
  236. Which chimney size, height, cap to prevent down draft?
  237. Winter Prep
  238. 2nd hand oven - opinions?
  239. temporary dry-stacked WFO - square design
  240. Finally started
  241. Starting a Wood fired pizza restaurant..Help needed
  242. Concrete Slab
  243. Pizza oven new build- need suggestions
  244. On with ny build, a couple more questions?
  245. Is Cladding necessary?
  246. Cutting bricks
  247. Fire brick quality
  248. Insulation Thickness
  249. Castable refractory Concrete recipe
  250. DIY castable refractory