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  1. Cucina Stand Question
  2. STL_WFO_Pre-production
  3. Stand Dimension Question by Newbie
  4. Minimum Base Size for Brick Oven
  5. Pizza oven problem?
  6. Pizza oven problem?
  7. Gluten Free Pizza Dough... i need help!
  8. carrying oven on its side
  9. Carry Primavera70 on side
  10. Concrete slab strong enough?
  11. Insulation materials Pros cons types and thicknesses
  12. Newbie Questions
  13. How many bags of vermiculite
  14. Help with wanna be oven
  15. Build in Thailand
  16. Holy Moly
  17. Indispensable tool issue - i'm flummoxed!
  18. Floor Leveller
  19. Primavera (style) Stand - Where to buy or build?
  20. Thickness of vermiculite concrete
  21. Tandoor oven help
  22. Dome insulation - is this enough?
  23. Installation on uneven surface
  24. Starting on existing concrete
  25. Composite Deck right up to the WFO?
  26. Steel Stand size for 36" oven ?
  27. Cal Sil board
  28. Mobile Oven Build
  29. 42" Build Geelong AUS - Curved Stand (based on Maburton's design)
  30. Pre Building stages !
  31. Looking for some input
  32. Forno Bravo Morrtar
  33. Back of arch.
  34. starting the dome, checking opening size
  35. Sunny South Africa Holiday Build
  36. What insulation is best?
  37. Setting The Fire Brick Floor
  38. Feedback on hairbrained idea?
  39. Criticism of my WFO idea?
  40. For My "Next" Build...
  41. Bevel Cuts
  42. Refractory cast from a 2-use form?
  43. Custom Baking Stone - Material Question
  44. "De La Capra" oven build
  45. New Tuscan oven build in Tampa Florida
  46. door for firing oven
  47. Using an existing Chimney
  48. Homemade Insulation?
  49. Plywood stuck to bottom of hearth
  50. Satan's back and he's going mobile...
  51. Which chimney size, height, cap to prevent down draft?
  52. Winter Prep
  53. 2nd hand oven - opinions?
  54. temporary dry-stacked WFO - square design
  55. Finally started
  56. Starting a Wood fired pizza restaurant..Help needed
  57. Concrete Slab
  58. Pizza oven new build- need suggestions
  59. On with ny build, a couple more questions?
  60. Is Cladding necessary?
  61. Cutting bricks
  62. Fire brick quality
  63. Insulation Thickness
  64. Castable refractory Concrete recipe
  65. DIY castable refractory
  66. Insulation thickness and type
  67. Fyrston's 42 in Cen Cal
  68. Oven opening shapes, true arch or rectangular?
  69. Question on oven floor design
  70. newby with a ?
  71. Above Ground Deck Install
  72. Taste and hearth cooking surface
  73. Budget Build 36"
  74. Floor design and materials
  75. Door design
  76. 36" build seeking guidance
  77. Steel base instead of block?
  78. How to secure dome insulation blanket
  79. Support for brick work?
  80. clearance
  81. Fiberglass Dome Roof
  82. Second course angle
  83. Oven floor height, opinions please
  84. Dome height vs Stability
  85. Air channels in the floor and chimney in the back...
  86. Wishing to start first WFO
  87. Finished before I start?
  88. Perlite enclosure
  89. Vermiculite or Perlite?
  90. Lava rock
  91. Glass and Salt Hearth?
  92. New Andiamo 60 Oven
  93. Does size matter?
  94. Chimney at the back
  95. remove the plywood support?
  96. remove the plywood support?
  97. Time for another oven
  98. Is this a good deal? (on Craigslist)
  99. Built a Brickwood Oven, Now what?
  100. Relocateable Oven With Wooden Stand- Ideas?
  101. oven exterior waterproofing
  102. How your insulation should work
  103. Quick stand question
  104. first layer
  105. Advice for floor insulation
  106. Insulated door
  107. How flat does the floor have to be?
  108. Stucco Recipe
  109. FB Board and moisture
  110. how to fix uneven hearth
  111. New here!
  112. 39" Oven in AZ
  113. char
  114. design of compact corner stand
  115. LBE fuel source
  116. Primavera 70 Just Arrived
  117. getting a smoother finish on vermicrete?
  118. Bob's 42 in Beijing
  119. New foundation question
  120. 1st coarse; On top of or surrounding cooking floor?
  121. problem with landing
  122. 38" build in southern IL
  123. Is Bigger Better?
  124. A couple of queations before I get started!
  125. WFO: inside or outside the house
  126. WFO Inside or Outside: which will get more use?
  127. Thoughts on tapered bricks
  128. Lightweight Santa Cruz 36" Build
  129. How much vermiculite/cement mixture?
  130. Making a new grill and oven! need lots of help!
  131. Calcium silicate board, to cut or not?
  132. New Project.
  133. Building a base from stones
  134. Newbie question: Foundation on slope
  135. Refractory mortar query
  136. Insulation questions
  137. Another thing I cannot find in China
  138. New Member- New build
  139. Napolino 70
  140. oven setback from front??
  141. 3" or 5"
  142. How high
  143. Chris' oven build
  144. oven floor insulation with rockwool
  145. Measurements for Corner Installation 36" Pompeii Oven
  146. Relocating a Giardino
  147. Indoor install questions
  148. Wood Smoke Release Question
  149. Too Small?
  150. Ashes between the floor stones
  151. Big screw up needs correction
  152. 32 Igloo Build, Lakeway TX
  153. Buying & Cutting 2nd hand bricks +bonus question
  154. Smallest Pizza Oven.
  155. Irish Build - sizes and Quantities
  156. The why in Foundations
  157. flue placement
  158. Laying bricks for rectangular doors
  159. Types of Sand
  160. Foundation Question
  161. Oven Shipping Issue
  162. 36" build in Tallahassee - AKA Bruce's Folly
  163. Hearth construction
  164. Corner Installation Foundation
  165. Cedar Heights fireclay
  166. Corner Build Help Needed
  167. Advice on Laying (circular?) insulating hearth
  168. Laying vermiculite
  169. Polo's Thread
  170. Insulation blanket
  171. Hardware for the indespensible tool
  172. Before pulling the trigger, in need of criticism
  173. Rockland County, NY 36" build with pictures.
  174. Spark Arrester for Primavera?
  175. Different kind of foundation. Am I crazy?
  176. Reasons for Cutting Oven Floor ?
  177. stucco thickness for smallest possible stand
  178. The right mortar
  179. Chimney under barn dilema
  180. Oven floor material
  181. Strada Oven on a Redwood Stand?
  182. support for chimney
  183. Fireclay/Sand mix under floor
  184. Cal-Sil board available in Northern California
  185. 36" Corner build question - Foundation Size - Block Stand Size
  186. 42" in Portland OR
  187. Vermiculite or Perlite
  188. planning and layout stages
  189. Claypave Pizza Oven Kit - Australia
  190. brick igloo waterproofing
  191. Amerigo Pizza Ovens
  192. Rome wasn't built in a day and neither will my oven - 42" Pompeii Oven Build Seattle
  193. Selection Of Oven
  194. insulating fire brick questions
  195. Planing stages for 40" castable in Iowa
  196. oven weight over vermiculite mix
  197. Oven next to roof? Draft issues?
  198. Casa2G90 Base Size
  199. Oven Floor disaster
  200. Permit...
  201. Design Recommendations Wanted For Adoquin Stone Base
  202. Design Recommendations Wanted For Adoquin Stone Base
  203. Oven cracking, need some advice
  204. Russian oven design, unusual hearth floor.
  205. Indoor oven venting
  206. Structural Slab for new WFO
  207. Greetings
  208. Wall thickness?
  209. how big?
  210. Help No Insulation!
  211. oversize hearth for Casa 110....
  212. Possible approach to hearth
  213. Delivery
  214. Almost there...
  215. Dome thickness question
  216. foundation depth confusion
  217. Any reviews for Fozmex kitset ? (New Zealand)
  218. A Suggestion for Those Living in Damp Climates
  219. Insulating existing barrel oven
  220. reuse fire brick?
  221. Vent arch construction
  222. Brickies Grey for Concrete Pad?
  223. InDoor Oven
  224. Loose perlite on floor.
  225. Curing the oven
  226. Rocket pot oven
  227. A n00b building an oven - Need some info/direction please.
  228. Can I use red bricks instead of firebricks?
  229. new build with 36" stainless skin
  230. Oven weights?
  231. Oven Stand
  232. Calculating air velocity within an oven
  233. A few questions about hearth insulation and mass
  234. Groin vault base for a hearth. Is it possible?
  235. Foundation
  236. Oven Built into Deck
  237. Questions about hearth insulation
  238. Building a barrel brick oven...
  239. Refractory cement: pre-mix or not?
  240. Uneven insulation pad
  241. Foundation Question
  242. Locating oven with pool nearby
  243. Insulating an oven hundreds of years ago
  244. 46 inches pizza oven from Slovenia
  245. Updated Plans
  246. Rustic Primitive Materials
  247. Super Excited to start new project
  248. Final oven coating
  249. Starting my barrel vault
  250. Moving my new Primavera