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