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