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