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  1. Chimney and vent size
  2. Roxul ComfortBoard IS in place of FB Board
  3. New build in SW Arizona
  4. ceramic roll insulation supplier near NYC
  5. Wet premix mortar - crumble risk
  6. Sealing exposed edge of Super Isol Board?
  7. 63% rule for oven entrance
  8. Can I use clay paving bricks for my dome?
  9. Retro fitting a pizza oven
  10. Freestanding Pompei oven - doable?
  11. Is my benchtop usable?
  12. Getting my barrel started!
  13. brick question
  14. FB board
  15. Getting started - or not?
  16. Chimney?
  17. type of brick
  18. newbie build with pic
  19. To keep the oven hot
  20. Dome render
  21. Ovens List!
  22. Up up and away (dome)
  23. Clay oven, modern materials
  24. Mobile Pompeii - Not for the purists
  25. Length of Rerod in Block Stand
  26. Pizza oven wood to burn in NZ
  27. Will this support the weight of the oven?
  28. Cob or brick & cement? First time build in Winchester, UK
  29. Problem getting the fire going in the back
  30. Trouble getting a good fire going in the back
  31. Well here goes nothing
  32. Dome Size advice
  33. Location/foundation advice please
  34. Using ventilation insulation for the dome
  35. Idea parabolic dome design/dimensions
  36. Concrete Calculations
  37. Dome supplies
  38. Adding electric burner question
  39. Initial build ideas - thoughts?
  40. Can I just use refractory cement and sand?
  41. both wood and concrete used for base… a problem?
  42. Angle cut the bricks
  43. insulation stupid question
  44. Flat dome, and steel arch instead of brick?
  45. Insulating in the base
  46. Dome vs tunnel
  47. Foundation Size
  48. Cucina Stand Question
  49. STL_WFO_Pre-production
  50. Stand Dimension Question by Newbie
  51. Minimum Base Size for Brick Oven
  52. Pizza oven problem?
  53. Pizza oven problem?
  54. Gluten Free Pizza Dough... i need help!
  55. carrying oven on its side
  56. Carry Primavera70 on side
  57. Concrete slab strong enough?
  58. Insulation materials Pros cons types and thicknesses
  59. Newbie Questions
  60. How many bags of vermiculite
  61. Help with wanna be oven
  62. Build in Thailand
  63. Holy Moly
  64. Indispensable tool issue - i'm flummoxed!
  65. Floor Leveller
  66. Primavera (style) Stand - Where to buy or build?
  67. Thickness of vermiculite concrete
  68. Tandoor oven help
  69. Dome insulation - is this enough?
  70. Installation on uneven surface
  71. Starting on existing concrete
  72. Composite Deck right up to the WFO?
  73. Steel Stand size for 36" oven ?
  74. Cal Sil board
  75. Mobile Oven Build
  76. 42" Build Geelong AUS - Curved Stand (based on Maburton's design)
  77. Pre Building stages !
  78. Looking for some input
  79. Forno Bravo Morrtar
  80. Back of arch.
  81. starting the dome, checking opening size
  82. Sunny South Africa Holiday Build
  83. What insulation is best?
  84. Setting The Fire Brick Floor
  85. Feedback on hairbrained idea?
  86. Criticism of my WFO idea?
  87. For My "Next" Build...
  88. Bevel Cuts
  89. Refractory cast from a 2-use form?
  90. Custom Baking Stone - Material Question
  91. "De La Capra" oven build
  92. New Tuscan oven build in Tampa Florida
  93. door for firing oven
  94. Using an existing Chimney
  95. Homemade Insulation?
  96. Plywood stuck to bottom of hearth
  97. Satan's back and he's going mobile...
  98. Which chimney size, height, cap to prevent down draft?
  99. Winter Prep
  100. 2nd hand oven - opinions?
  101. temporary dry-stacked WFO - square design
  102. Finally started
  103. Starting a Wood fired pizza restaurant..Help needed
  104. Concrete Slab
  105. Pizza oven new build- need suggestions
  106. On with ny build, a couple more questions?
  107. Is Cladding necessary?
  108. Cutting bricks
  109. Fire brick quality
  110. Insulation Thickness
  111. Castable refractory Concrete recipe
  112. DIY castable refractory
  113. Insulation thickness and type
  114. Fyrston's 42 in Cen Cal
  115. Oven opening shapes, true arch or rectangular?
  116. Question on oven floor design
  117. newby with a ?
  118. Above Ground Deck Install
  119. Taste and hearth cooking surface
  120. Budget Build 36"
  121. Floor design and materials
  122. Door design
  123. 36" build seeking guidance
  124. Steel base instead of block?
  125. How to secure dome insulation blanket
  126. Support for brick work?
  127. clearance
  128. Fiberglass Dome Roof
  129. Second course angle
  130. Oven floor height, opinions please
  131. Dome height vs Stability
  132. Air channels in the floor and chimney in the back...
  133. Wishing to start first WFO
  134. Finished before I start?
  135. Perlite enclosure
  136. Vermiculite or Perlite?
  137. Lava rock
  138. Glass and Salt Hearth?
  139. New Andiamo 60 Oven
  140. Does size matter?
  141. Chimney at the back
  142. remove the plywood support?
  143. remove the plywood support?
  144. Time for another oven
  145. Is this a good deal? (on Craigslist)
  146. Built a Brickwood Oven, Now what?
  147. Relocateable Oven With Wooden Stand- Ideas?
  148. oven exterior waterproofing
  149. How your insulation should work
  150. Quick stand question
  151. first layer
  152. Advice for floor insulation
  153. Insulated door
  154. How flat does the floor have to be?
  155. Stucco Recipe
  156. FB Board and moisture
  157. how to fix uneven hearth
  158. New here!
  159. 39" Oven in AZ
  160. char
  161. design of compact corner stand
  162. LBE fuel source
  163. Primavera 70 Just Arrived
  164. getting a smoother finish on vermicrete?
  165. Bob's 42 in Beijing
  166. New foundation question
  167. 1st coarse; On top of or surrounding cooking floor?
  168. problem with landing
  169. 38" build in southern IL
  170. Is Bigger Better?
  171. A couple of queations before I get started!
  172. WFO: inside or outside the house
  173. WFO Inside or Outside: which will get more use?
  174. Thoughts on tapered bricks
  175. Lightweight Santa Cruz 36" Build
  176. How much vermiculite/cement mixture?
  177. Making a new grill and oven! need lots of help!
  178. Calcium silicate board, to cut or not?
  179. New Project.
  180. Building a base from stones
  181. Newbie question: Foundation on slope
  182. Refractory mortar query
  183. Insulation questions
  184. Another thing I cannot find in China
  185. New Member- New build
  186. Napolino 70
  187. oven setback from front??
  188. 3" or 5"
  189. How high
  190. Chris' oven build
  191. oven floor insulation with rockwool
  192. Measurements for Corner Installation 36" Pompeii Oven
  193. Relocating a Giardino
  194. Indoor install questions
  195. Wood Smoke Release Question
  196. Too Small?
  197. Ashes between the floor stones
  198. Big screw up needs correction
  199. 32 Igloo Build, Lakeway TX
  200. Buying & Cutting 2nd hand bricks +bonus question
  201. Smallest Pizza Oven.
  202. Irish Build - sizes and Quantities
  203. The why in Foundations
  204. flue placement
  205. Laying bricks for rectangular doors
  206. Types of Sand
  207. Foundation Question
  208. Oven Shipping Issue
  209. 36" build in Tallahassee - AKA Bruce's Folly
  210. Hearth construction
  211. Corner Installation Foundation
  212. Cedar Heights fireclay
  213. Corner Build Help Needed
  214. Advice on Laying (circular?) insulating hearth
  215. Laying vermiculite
  216. Polo's Thread
  217. Insulation blanket
  218. Hardware for the indespensible tool
  219. Before pulling the trigger, in need of criticism
  220. Rockland County, NY 36" build with pictures.
  221. Spark Arrester for Primavera?
  222. Different kind of foundation. Am I crazy?
  223. Reasons for Cutting Oven Floor ?
  224. stucco thickness for smallest possible stand
  225. The right mortar
  226. Chimney under barn dilema
  227. Oven floor material
  228. Strada Oven on a Redwood Stand?
  229. support for chimney
  230. Fireclay/Sand mix under floor
  231. Cal-Sil board available in Northern California
  232. 36" Corner build question - Foundation Size - Block Stand Size
  233. 42" in Portland OR
  234. Vermiculite or Perlite
  235. planning and layout stages
  236. Claypave Pizza Oven Kit - Australia
  237. brick igloo waterproofing
  238. Amerigo Pizza Ovens
  239. Rome wasn't built in a day and neither will my oven - 42" Pompeii Oven Build Seattle
  240. Selection Of Oven
  241. insulating fire brick questions
  242. Planing stages for 40" castable in Iowa
  243. oven weight over vermiculite mix
  244. Oven next to roof? Draft issues?
  245. Casa2G90 Base Size
  246. Oven Floor disaster
  247. Permit...
  248. Design Recommendations Wanted For Adoquin Stone Base
  249. Design Recommendations Wanted For Adoquin Stone Base
  250. Oven cracking, need some advice