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  1. question about hearth slab framing
  2. why half bricks
  3. Struggling to get portable oven temp
  4. Flat roof
  5. 36 inch corner build - question on FB plans
  6. Starting my build
  7. Insulation layer/order on top of the dome
  8. An appropriate mortar? (Alsey Pilot 3000-T)
  9. Castable Cladding and Ceramic FB
  10. Help!
  11. Could I have a problem?
  12. Dome mortar
  13. New NorCal build
  14. Home brew with airset alumina mortar
  15. Base for 42" oven
  16. Oven steps
  17. Starting my build soon - have some insulation questions.
  18. Can I convert a brick smoker into a pizza oven??
  19. What to charge to build oven?
  20. 36" in DFW Area
  21. Semi-portable WFO
  22. Build vs. Buy - Tampa
  23. North Central IN Footers/Foundation Check
  24. 24" oven build
  25. 24" cast oven
  26. cold weather concrete question and another.
  27. Florida ovens
  28. Using Stone
  29. Mineral wool
  30. spalling brick
  31. Concrete
  32. entry arch
  33. Need advise on size of oven.
  34. Entry floor tile
  35. Q: about dry-stacking CMUs for the stand
  36. Dome connection
  37. Question about first row of brick
  38. Pizza Oven Base Advice
  39. Pre-made wood fire clay ovens
  40. Started my Build in Georgia
  41. Checking if I am on the right track
  42. Warped calcium silicate board?
  43. Primavera 70 Questions
  44. Weber grill pizza stones
  45. Under Floor Insulation Qld Aus
  46. Thermal Break Options for pouring concrete landing up to cooking floor
  47. Rustic Primitive II
  48. Help malaga Spain
  49. dome finish
  50. heat loss 32" oven
  51. Arch to Dome Transition
  52. Synthetic calcium silicate
  53. oven floor temperature - need some data
  54. Northern CA newbie question
  55. 32" build in north TX HardieBacker board
  56. School Project
  57. 32" build in north TX Insulation question.
  58. 32" build in north TX
  59. Melbourne Newbie Build - Questions
  60. oven # 4
  61. reusing victorian chimney bricks?
  62. vermiculate pour question.
  63. YouTube Video - Cucina Stand
  64. starting a 32" build
  65. Insulation under the oven floor
  66. lightweight concrete pad
  67. New build
  68. Block stand height
  69. A few questions
  70. Can foundation be flush with block stand?
  71. Foundation on sandy soil
  72. Arch design
  73. Aluminum foil
  74. Using Roofing insulation in pizza oven
  75. The Making of a Precast
  76. How safe is the insulation
  77. Oven ideas, opinions, facts and experiences
  78. Experience with std. concrete dome cladding?
  79. Calcium Silicate (CaSil) board thickness
  80. Floating slab or not?
  81. Floor inside dome installation
  82. Heat-holding, and heat-tolerant, concrete.
  83. Quikrete for Hearth Slab
  84. Uk custom cast oven build - Tractors oven will this work?????
  85. Getting ready to start a build in Georgia
  86. New Guy
  87. Base Slab question
  88. Tall stand. How tall is too tall.
  89. Thoughts on this oven build...
  90. chimney position
  91. Oven orientation
  92. Oven orientation
  93. Barrel oven build?
  94. Hearth Concrete
  95. Cladding over perlite Portland mix?
  96. 42" Pompeii Enclosed Build
  97. Details needed for Pompeii oven instruction w angle iron frame
  98. different approach to red clay vs firebricks?
  99. door opening size
  100. Temperature out of chimney
  101. Places to Build
  102. Chimney and vent size
  103. Roxul ComfortBoard IS in place of FB Board
  104. New build in SW Arizona
  105. ceramic roll insulation supplier near NYC
  106. Wet premix mortar - crumble risk
  107. Sealing exposed edge of Super Isol Board?
  108. 63% rule for oven entrance
  109. Can I use clay paving bricks for my dome?
  110. Retro fitting a pizza oven
  111. Freestanding Pompei oven - doable?
  112. Is my benchtop usable?
  113. Getting my barrel started!
  114. brick question
  115. FB board
  116. Getting started - or not?
  117. Chimney?
  118. type of brick
  119. newbie build with pic
  120. To keep the oven hot
  121. Dome render
  122. Ovens List!
  123. Up up and away (dome)
  124. Clay oven, modern materials
  125. Mobile Pompeii - Not for the purists
  126. Length of Rerod in Block Stand
  127. Pizza oven wood to burn in NZ
  128. Will this support the weight of the oven?
  129. Cob or brick & cement? First time build in Winchester, UK
  130. Problem getting the fire going in the back
  131. Trouble getting a good fire going in the back
  132. Well here goes nothing
  133. Dome Size advice
  134. Location/foundation advice please
  135. Using ventilation insulation for the dome
  136. Idea parabolic dome design/dimensions
  137. Concrete Calculations
  138. Dome supplies
  139. Adding electric burner question
  140. Initial build ideas - thoughts?
  141. Can I just use refractory cement and sand?
  142. both wood and concrete used for base… a problem?
  143. Angle cut the bricks
  144. insulation stupid question
  145. Flat dome, and steel arch instead of brick?
  146. Insulating in the base
  147. Dome vs tunnel
  148. Foundation Size
  149. Cucina Stand Question
  150. STL_WFO_Pre-production
  151. Stand Dimension Question by Newbie
  152. Minimum Base Size for Brick Oven
  153. Pizza oven problem?
  154. Pizza oven problem?
  155. Gluten Free Pizza Dough... i need help!
  156. carrying oven on its side
  157. Carry Primavera70 on side
  158. Concrete slab strong enough?
  159. Insulation materials Pros cons types and thicknesses
  160. Newbie Questions
  161. How many bags of vermiculite
  162. Help with wanna be oven
  163. Build in Thailand
  164. Holy Moly
  165. Indispensable tool issue - i'm flummoxed!
  166. Floor Leveller
  167. Primavera (style) Stand - Where to buy or build?
  168. Thickness of vermiculite concrete
  169. Tandoor oven help
  170. Dome insulation - is this enough?
  171. Installation on uneven surface
  172. Starting on existing concrete
  173. Composite Deck right up to the WFO?
  174. Steel Stand size for 36" oven ?
  175. Cal Sil board
  176. Mobile Oven Build
  177. 42" Build Geelong AUS - Curved Stand (based on Maburton's design)
  178. Pre Building stages !
  179. Looking for some input
  180. Forno Bravo Morrtar
  181. Back of arch.
  182. starting the dome, checking opening size
  183. Sunny South Africa Holiday Build
  184. What insulation is best?
  185. Setting The Fire Brick Floor
  186. Feedback on hairbrained idea?
  187. Criticism of my WFO idea?
  188. For My "Next" Build...
  189. Bevel Cuts
  190. Refractory cast from a 2-use form?
  191. Custom Baking Stone - Material Question
  192. "De La Capra" oven build
  193. New Tuscan oven build in Tampa Florida
  194. door for firing oven
  195. Using an existing Chimney
  196. Homemade Insulation?
  197. Plywood stuck to bottom of hearth
  198. Satan's back and he's going mobile...
  199. Which chimney size, height, cap to prevent down draft?
  200. Winter Prep
  201. 2nd hand oven - opinions?
  202. temporary dry-stacked WFO - square design
  203. Finally started
  204. Starting a Wood fired pizza restaurant..Help needed
  205. Concrete Slab
  206. Pizza oven new build- need suggestions
  207. On with ny build, a couple more questions?
  208. Is Cladding necessary?
  209. Cutting bricks
  210. Fire brick quality
  211. Insulation Thickness
  212. Castable refractory Concrete recipe
  213. DIY castable refractory
  214. Insulation thickness and type
  215. Fyrston's 42 in Cen Cal
  216. Oven opening shapes, true arch or rectangular?
  217. Question on oven floor design
  218. newby with a ?
  219. Above Ground Deck Install
  220. Taste and hearth cooking surface
  221. Budget Build 36"
  222. Floor design and materials
  223. Door design
  224. 36" build seeking guidance
  225. Steel base instead of block?
  226. How to secure dome insulation blanket
  227. Support for brick work?
  228. clearance
  229. Fiberglass Dome Roof
  230. Second course angle
  231. Oven floor height, opinions please
  232. Dome height vs Stability
  233. Air channels in the floor and chimney in the back...
  234. Wishing to start first WFO
  235. Finished before I start?
  236. Perlite enclosure
  237. Vermiculite or Perlite?
  238. Lava rock
  239. Glass and Salt Hearth?
  240. New Andiamo 60 Oven
  241. Does size matter?
  242. Chimney at the back
  243. remove the plywood support?
  244. remove the plywood support?
  245. Time for another oven
  246. Is this a good deal? (on Craigslist)
  247. Built a Brickwood Oven, Now what?
  248. Relocateable Oven With Wooden Stand- Ideas?
  249. oven exterior waterproofing
  250. How your insulation should work