- looking for fireclay in ireland
- Fire Brick Storage
- 24" Oven Okay?
- Soilid Works model?
- new build need some help
- Soldier Course...Full Brick? Half Brick?
- possible humidity problem?
- fire code - permit rejected
- DIY Casting Modular Oven
- Insblock19
- Why do plans call for 8x8x12 sized blocks?
- Mobile refractory pizza oven build/design
- Second raised floor inside
- Fire bricks questions... so confused.
- securing an oven to trailer
- How Many
- Thin layer of sand for level floor
- Concrete Base (getting started)
- 2 in 1 rotisserie / brick oven
- Planning stages
- Need a suggestion
- How to insert an image
- We are all here because we love good cooking and fine food.
- Limited footprint
- Heat up time
- What type of oven is this?
- Fireclay + Spec Mix OK for Homebrew or NOT
- Thermostat or Control for Natural Gas Fired Oven
- dome entry - as heat sink or insulating?
- chimney area = ???% times oven chamber area
- Combustion Air
- igloo or enclosure
- rust on reinforcing
- Vermiculite to Portland bulk ratio?
- Vermiculite to Portland bulk ratio?
- Gas burner assembly
- Insulation under vent area brick?
- Griddle (flat top)
- Checking oven dimensions
- Red Bricks?
- Starting new 36" build
- Book available on building a wood-fired oven
- Can I make money?
- Perlcrete Hearth Ratio
- Hardibacker as hearth leveler?
- What is your Vent Landing length?
- Pizza Oven in Missouri
- Vermiculite insulation
- Gravel Base for Foundation Slab Question
- Oven kits
- cut into the hillside
- fire codes - info on oven design - less embers
- Hearth insulation confusion......Help
- Build inner Arch first or dome first?
- split stand - wood storage both sides
- Finally a design idea...but it will probably double my cost
- Any ideas 4 placing verticle rebar in slab
- brick porosity
- Soldier course placement
- setting the floor and home recipe mortar
- Using Splits in 42" Pompeii
- High Heat Mortar.
- About to break ground - a few questions... please help
- Cement render over chicken mesh
- Costings
- Different foundation and stand size for 42" oven?
- Design Help
- Design Help
- steel plate in walls
- ? about FB plans? foundation size
- Barrel vault oven building questions
- slilica in brick
- My turn in FL
- first course on top of floor or beside floor?
- Spanish Speaker?
- Brick or lazy modular
- stuccoing the dome
- stand from different blocks?
- Am i swearing?
- Round Clay Flue install question
- Photos as promised...
- Started in rural Milton, Ontario
- Glass fibre stove rope
- Clinker brick oven and smokehouse
- Castable Refractory Cement Question
- Gauge or sand mold
- Clinker brick oven with smokehouse
- Question on curing
- Found this on getting oven from truck to back yard
- Barrel Vault Design
- firebrick: Saw or brake into halfs
- fire brick size
- Insulating Foundation Base?
- New guy with a question
- Foundation Level?
- Toscano 90
- Earth oven hight
- Aussie build - with a very different base
- modular metal stand
- Make the hearth thinner with more support?
- Vermiculite+portland cement to make fire bricks? What is fire clay?
- Newbie Build Time Question
- Concrete pad for primavera 60
- Why is the hearth so thin? Or Walls so thick?
- Building platform on existing wall
- Insulation question...
- screened lanai enclosure
- ready for the insulating hearth...
- Foundation slab pour
- Fire brick and cement block
- Home made castable concrete recipe?
- steel framing
- Is a 62" corner base too small for a 42" (interior)oven? Am about to give it all up..
- question on hearth for Premio2G100
- Johnfm43 Build
- In Home Pizza Oven Questions
- Soliciting feedback on metal stand for corner install
- Building new oven in screened lanai enclosure
- portable wood stand with pneumatic tires
- kit vs built?
- Uh oh--too high?
- A hello and a beginner slab dimension question
- Help! Need foundation measurements, for walls, for 48" (interior) corner unit
- Oven Floor Question
- Pyrolite Fire Bricks
- Strong dismountable wooden stand for oven
- Concrete Slab Depth and Reinforcement
- chimney failure
- think i made a boo boo
- setting floor
- Planning
- Slab Help! Need advice before I start
- large crack in Toscana 90 dome
- Making my base
- oven opening size
- new floor
- Concrete Pilings to get below frost line?
- No mix cement?
- First Fire in my Oven
- Ceiling Height for 63% Rule Taking Into Account Final Keystone?
- Using Shims
- No fireclay? Options for setting floor.
- Commercial pizza oven stone
- Curved Brick Cuts
- Laying Thin Refractory Bricks on Hearth
- Oven With no Chimney
- Kettle bbq with refractory cement walls and dome
- What Thermocouple Sensor?
- Perlite or Vermiculite?
- Hearth slab pour - problem - not adhering to cement backer board base?
- Temperature on Outside of Refractory Bricks
- Minimum Oven Diameter?
- How high the stand?
- Weather Proofing
- Metal gauge/thickness for metal stand
- 42" Dome Question
- Time question
- Plans
- High duty firebrick
- Anyone in So Cal that I could come by and check out there primavera oven
- Looking to build a replica of the Primavera 60 WFO
- Question on Cost for Primavera 60 build
- Using Insulating Bricks/vermicrete
- Insulating boards for a 42" Pompeii . . .
- Location, location...How would you do a setup in our situation?
- Stand - pouring cores vs. mortar?
- granite floor
- Casa90 Build
- installing Toscana 90 on a slab granite countertop
- Pouring Hearth Slab
- Wind???
- Cooking floor question.
- Base Block size?
- Casa90 vs Casa100
- Burning bylaws and briquettes?
- Help with DOME please someone!
- Footers or Slab
- dome insullation
- Floor thickness and insulation
- How small can an oven be?
- question about location of oven
- Strength vs Simplicity
- Mobile oven design Buoy...HELP
- soapstone interior question
- So it begins.. Pics+Questions
- Wood Fired Oven with Propane gas option.
- Questions for a new build
- Questions for a new build
- Wow iam confused
- Building my Oven with a mix of plans
- 2 questions to get started??
- help on cutting bricks
- Here we go... But had a setback already!
- morter
- Refractory over a barrel mold
- Cooking Floor Height ?
- Trying to figure out materials...HELPPPP!!!
- Materials Required
- Insulating Firebricks
- oven opening size
- Optimal hearth height
- materials
- Alternative bases & foundations
- Primavera 60 stand installation
- Rectangular Vent gives a Better draw???
- An all-firebrick oven
- Kiwi build, any one used Kamoset??
- Any CAD programs out there for this
- Insulating the inner arch from the oven.
- Flue area to door area question? Confused again
- Flat roof or total dome
- Instead of firebricks?
- length of doorway and flu diameter?
- Diameter to Height ration?
- kaowol
- The right stuff?
- 42" Indoor Pompeii w/ room addition
- Dimensions
- Pompeii Style, Perth WA (help)
- Why smooth dome ? Why not multi sided stepped dome ?
- Hoping to choose & begin soon in Chch NZ. Thoughts required.
- Concrete/block free foundations?
- Brick oven faeries and leveling a sloping slab
- How to cast a modular oven?
- Oven Door???
- Curing the oven?
- Hearth materials
- Cooking directly on concrete
- Angle Iron 3/8 " ?
- mobile oven?
- cracks and settling
- Weatherproof render/stucco
- Insulation: Which is first? blanket or concrete
- Top slab support what can be used.
- I must be mad..
- Cement fire Bricks??? Help!!!!
- Cutting Fire Bricks
- How many Bricks are needed???
- First course brick ????
- Why are oval ovens back-to-front??
- Inside the brick dome
- Rain and my unfinished oven
- cracked arch and chimney
- Big or small vermiculite?
- just about to drop a clanger
- Materials for WFO in Jamaica
- Chimney transition
- Perlite / vermiculite mix
- first pizza oven
- Design UPGRADES for a BARREL-TYPE oven