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