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