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