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