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