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