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