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