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  1. Base Slab question
  2. Tall stand. How tall is too tall.
  3. Thoughts on this oven build...
  4. chimney position
  5. Oven orientation
  6. Oven orientation
  7. Barrel oven build?
  8. Hearth Concrete
  9. Cladding over perlite Portland mix?
  10. 42" Pompeii Enclosed Build
  11. Details needed for Pompeii oven instruction w angle iron frame
  12. different approach to red clay vs firebricks?
  13. door opening size
  14. Temperature out of chimney
  15. Places to Build
  16. Chimney and vent size
  17. Roxul ComfortBoard IS in place of FB Board
  18. New build in SW Arizona
  19. ceramic roll insulation supplier near NYC
  20. Wet premix mortar - crumble risk
  21. Sealing exposed edge of Super Isol Board?
  22. 63% rule for oven entrance
  23. Can I use clay paving bricks for my dome?
  24. Retro fitting a pizza oven
  25. Freestanding Pompei oven - doable?
  26. Is my benchtop usable?
  27. Getting my barrel started!
  28. brick question
  29. FB board
  30. Getting started - or not?
  31. Chimney?
  32. type of brick
  33. newbie build with pic
  34. To keep the oven hot
  35. Dome render
  36. Ovens List!
  37. Up up and away (dome)
  38. Clay oven, modern materials
  39. Mobile Pompeii - Not for the purists
  40. Length of Rerod in Block Stand
  41. Pizza oven wood to burn in NZ
  42. Will this support the weight of the oven?
  43. Cob or brick & cement? First time build in Winchester, UK
  44. Problem getting the fire going in the back
  45. Trouble getting a good fire going in the back
  46. Well here goes nothing
  47. Dome Size advice
  48. Location/foundation advice please
  49. Using ventilation insulation for the dome
  50. Idea parabolic dome design/dimensions
  51. Concrete Calculations
  52. Dome supplies
  53. Adding electric burner question
  54. Initial build ideas - thoughts?
  55. Can I just use refractory cement and sand?
  56. both wood and concrete used for base… a problem?
  57. Angle cut the bricks
  58. insulation stupid question
  59. Flat dome, and steel arch instead of brick?
  60. Insulating in the base
  61. Dome vs tunnel
  62. Foundation Size
  63. Cucina Stand Question
  64. STL_WFO_Pre-production
  65. Stand Dimension Question by Newbie
  66. Minimum Base Size for Brick Oven
  67. Pizza oven problem?
  68. Pizza oven problem?
  69. Gluten Free Pizza Dough... i need help!
  70. carrying oven on its side
  71. Carry Primavera70 on side
  72. Concrete slab strong enough?
  73. Insulation materials Pros cons types and thicknesses
  74. Newbie Questions
  75. How many bags of vermiculite
  76. Help with wanna be oven
  77. Build in Thailand
  78. Holy Moly
  79. Indispensable tool issue - i'm flummoxed!
  80. Floor Leveller
  81. Primavera (style) Stand - Where to buy or build?
  82. Thickness of vermiculite concrete
  83. Tandoor oven help
  84. Dome insulation - is this enough?
  85. Installation on uneven surface
  86. Starting on existing concrete
  87. Composite Deck right up to the WFO?
  88. Steel Stand size for 36" oven ?
  89. Cal Sil board
  90. Mobile Oven Build
  91. 42" Build Geelong AUS - Curved Stand (based on Maburton's design)
  92. Pre Building stages !
  93. Looking for some input
  94. Forno Bravo Morrtar
  95. Back of arch.
  96. starting the dome, checking opening size
  97. Sunny South Africa Holiday Build
  98. What insulation is best?
  99. Setting The Fire Brick Floor
  100. Feedback on hairbrained idea?
  101. Criticism of my WFO idea?
  102. For My "Next" Build...
  103. Bevel Cuts
  104. Refractory cast from a 2-use form?
  105. Custom Baking Stone - Material Question
  106. "De La Capra" oven build
  107. New Tuscan oven build in Tampa Florida
  108. door for firing oven
  109. Using an existing Chimney
  110. Homemade Insulation?
  111. Plywood stuck to bottom of hearth
  112. Satan's back and he's going mobile...
  113. Which chimney size, height, cap to prevent down draft?
  114. Winter Prep
  115. 2nd hand oven - opinions?
  116. temporary dry-stacked WFO - square design
  117. Finally started
  118. Starting a Wood fired pizza restaurant..Help needed
  119. Concrete Slab
  120. Pizza oven new build- need suggestions
  121. On with ny build, a couple more questions?
  122. Is Cladding necessary?
  123. Cutting bricks
  124. Fire brick quality
  125. Insulation Thickness
  126. Castable refractory Concrete recipe
  127. DIY castable refractory
  128. Insulation thickness and type
  129. Fyrston's 42 in Cen Cal
  130. Oven opening shapes, true arch or rectangular?
  131. Question on oven floor design
  132. newby with a ?
  133. Above Ground Deck Install
  134. Taste and hearth cooking surface
  135. Budget Build 36"
  136. Floor design and materials
  137. Door design
  138. 36" build seeking guidance
  139. Steel base instead of block?
  140. How to secure dome insulation blanket
  141. Support for brick work?
  142. clearance
  143. Fiberglass Dome Roof
  144. Second course angle
  145. Oven floor height, opinions please
  146. Dome height vs Stability
  147. Air channels in the floor and chimney in the back...
  148. Wishing to start first WFO
  149. Finished before I start?
  150. Perlite enclosure
  151. Vermiculite or Perlite?
  152. Lava rock
  153. Glass and Salt Hearth?
  154. New Andiamo 60 Oven
  155. Does size matter?
  156. Chimney at the back
  157. remove the plywood support?
  158. remove the plywood support?
  159. Time for another oven
  160. Is this a good deal? (on Craigslist)
  161. Built a Brickwood Oven, Now what?
  162. Relocateable Oven With Wooden Stand- Ideas?
  163. oven exterior waterproofing
  164. How your insulation should work
  165. Quick stand question
  166. first layer
  167. Advice for floor insulation
  168. Insulated door
  169. How flat does the floor have to be?
  170. Stucco Recipe
  171. FB Board and moisture
  172. how to fix uneven hearth
  173. New here!
  174. 39" Oven in AZ
  175. char
  176. design of compact corner stand
  177. LBE fuel source
  178. Primavera 70 Just Arrived
  179. getting a smoother finish on vermicrete?
  180. Bob's 42 in Beijing
  181. New foundation question
  182. 1st coarse; On top of or surrounding cooking floor?
  183. problem with landing
  184. 38" build in southern IL
  185. Is Bigger Better?
  186. A couple of queations before I get started!
  187. WFO: inside or outside the house
  188. WFO Inside or Outside: which will get more use?
  189. Thoughts on tapered bricks
  190. Lightweight Santa Cruz 36" Build
  191. How much vermiculite/cement mixture?
  192. Making a new grill and oven! need lots of help!
  193. Calcium silicate board, to cut or not?
  194. New Project.
  195. Building a base from stones
  196. Newbie question: Foundation on slope
  197. Refractory mortar query
  198. Insulation questions
  199. Another thing I cannot find in China
  200. New Member- New build
  201. Napolino 70
  202. oven setback from front??
  203. 3" or 5"
  204. How high
  205. Chris' oven build
  206. oven floor insulation with rockwool
  207. Measurements for Corner Installation 36" Pompeii Oven
  208. Relocating a Giardino
  209. Indoor install questions
  210. Wood Smoke Release Question
  211. Too Small?
  212. Ashes between the floor stones
  213. Big screw up needs correction
  214. 32 Igloo Build, Lakeway TX
  215. Buying & Cutting 2nd hand bricks +bonus question
  216. Smallest Pizza Oven.
  217. Irish Build - sizes and Quantities
  218. The why in Foundations
  219. flue placement
  220. Laying bricks for rectangular doors
  221. Types of Sand
  222. Foundation Question
  223. Oven Shipping Issue
  224. 36" build in Tallahassee - AKA Bruce's Folly
  225. Hearth construction
  226. Corner Installation Foundation
  227. Cedar Heights fireclay
  228. Corner Build Help Needed
  229. Advice on Laying (circular?) insulating hearth
  230. Laying vermiculite
  231. Polo's Thread
  232. Insulation blanket
  233. Hardware for the indespensible tool
  234. Before pulling the trigger, in need of criticism
  235. Rockland County, NY 36" build with pictures.
  236. Spark Arrester for Primavera?
  237. Different kind of foundation. Am I crazy?
  238. Reasons for Cutting Oven Floor ?
  239. stucco thickness for smallest possible stand
  240. The right mortar
  241. Chimney under barn dilema
  242. Oven floor material
  243. Strada Oven on a Redwood Stand?
  244. support for chimney
  245. Fireclay/Sand mix under floor
  246. Cal-Sil board available in Northern California
  247. 36" Corner build question - Foundation Size - Block Stand Size
  248. 42" in Portland OR
  249. Vermiculite or Perlite
  250. planning and layout stages