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