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