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  1. Struggling to get portable oven temp
  2. Flat roof
  3. 36 inch corner build - question on FB plans
  4. Starting my build
  5. Insulation layer/order on top of the dome
  6. An appropriate mortar? (Alsey Pilot 3000-T)
  7. Castable Cladding and Ceramic FB
  8. Help!
  9. Could I have a problem?
  10. Dome mortar
  11. New NorCal build
  12. Home brew with airset alumina mortar
  13. Base for 42" oven
  14. Oven steps
  15. Starting my build soon - have some insulation questions.
  16. Can I convert a brick smoker into a pizza oven??
  17. What to charge to build oven?
  18. 36" in DFW Area
  19. Semi-portable WFO
  20. Build vs. Buy - Tampa
  21. North Central IN Footers/Foundation Check
  22. 24" oven build
  23. 24" cast oven
  24. cold weather concrete question and another.
  25. Florida ovens
  26. Using Stone
  27. Mineral wool
  28. spalling brick
  29. Concrete
  30. entry arch
  31. Need advise on size of oven.
  32. Entry floor tile
  33. Q: about dry-stacking CMUs for the stand
  34. Dome connection
  35. Question about first row of brick
  36. Pizza Oven Base Advice
  37. Pre-made wood fire clay ovens
  38. Started my Build in Georgia
  39. Checking if I am on the right track
  40. Warped calcium silicate board?
  41. Primavera 70 Questions
  42. Weber grill pizza stones
  43. Under Floor Insulation Qld Aus
  44. Thermal Break Options for pouring concrete landing up to cooking floor
  45. Rustic Primitive II
  46. Help malaga Spain
  47. dome finish
  48. heat loss 32" oven
  49. Arch to Dome Transition
  50. Synthetic calcium silicate
  51. oven floor temperature - need some data
  52. Northern CA newbie question
  53. 32" build in north TX HardieBacker board
  54. School Project
  55. 32" build in north TX Insulation question.
  56. 32" build in north TX
  57. Melbourne Newbie Build - Questions
  58. oven # 4
  59. reusing victorian chimney bricks?
  60. vermiculate pour question.
  61. YouTube Video - Cucina Stand
  62. starting a 32" build
  63. Insulation under the oven floor
  64. lightweight concrete pad
  65. New build
  66. Block stand height
  67. A few questions
  68. Can foundation be flush with block stand?
  69. Foundation on sandy soil
  70. Arch design
  71. Aluminum foil
  72. Using Roofing insulation in pizza oven
  73. The Making of a Precast
  74. How safe is the insulation
  75. Oven ideas, opinions, facts and experiences
  76. Experience with std. concrete dome cladding?
  77. Calcium Silicate (CaSil) board thickness
  78. Floating slab or not?
  79. Floor inside dome installation
  80. Heat-holding, and heat-tolerant, concrete.
  81. Quikrete for Hearth Slab
  82. Uk custom cast oven build - Tractors oven will this work?????
  83. Getting ready to start a build in Georgia
  84. New Guy
  85. Base Slab question
  86. Tall stand. How tall is too tall.
  87. Thoughts on this oven build...
  88. chimney position
  89. Oven orientation
  90. Oven orientation
  91. Barrel oven build?
  92. Hearth Concrete
  93. Cladding over perlite Portland mix?
  94. 42" Pompeii Enclosed Build
  95. Details needed for Pompeii oven instruction w angle iron frame
  96. different approach to red clay vs firebricks?
  97. door opening size
  98. Temperature out of chimney
  99. Places to Build
  100. Chimney and vent size
  101. Roxul ComfortBoard IS in place of FB Board
  102. New build in SW Arizona
  103. ceramic roll insulation supplier near NYC
  104. Wet premix mortar - crumble risk
  105. Sealing exposed edge of Super Isol Board?
  106. 63% rule for oven entrance
  107. Can I use clay paving bricks for my dome?
  108. Retro fitting a pizza oven
  109. Freestanding Pompei oven - doable?
  110. Is my benchtop usable?
  111. Getting my barrel started!
  112. brick question
  113. FB board
  114. Getting started - or not?
  115. Chimney?
  116. type of brick
  117. newbie build with pic
  118. To keep the oven hot
  119. Dome render
  120. Ovens List!
  121. Up up and away (dome)
  122. Clay oven, modern materials
  123. Mobile Pompeii - Not for the purists
  124. Length of Rerod in Block Stand
  125. Pizza oven wood to burn in NZ
  126. Will this support the weight of the oven?
  127. Cob or brick & cement? First time build in Winchester, UK
  128. Problem getting the fire going in the back
  129. Trouble getting a good fire going in the back
  130. Well here goes nothing
  131. Dome Size advice
  132. Location/foundation advice please
  133. Using ventilation insulation for the dome
  134. Idea parabolic dome design/dimensions
  135. Concrete Calculations
  136. Dome supplies
  137. Adding electric burner question
  138. Initial build ideas - thoughts?
  139. Can I just use refractory cement and sand?
  140. both wood and concrete used for base… a problem?
  141. Angle cut the bricks
  142. insulation stupid question
  143. Flat dome, and steel arch instead of brick?
  144. Insulating in the base
  145. Dome vs tunnel
  146. Foundation Size
  147. Cucina Stand Question
  148. STL_WFO_Pre-production
  149. Stand Dimension Question by Newbie
  150. Minimum Base Size for Brick Oven
  151. Pizza oven problem?
  152. Pizza oven problem?
  153. Gluten Free Pizza Dough... i need help!
  154. carrying oven on its side
  155. Carry Primavera70 on side
  156. Concrete slab strong enough?
  157. Insulation materials Pros cons types and thicknesses
  158. Newbie Questions
  159. How many bags of vermiculite
  160. Help with wanna be oven
  161. Build in Thailand
  162. Holy Moly
  163. Indispensable tool issue - i'm flummoxed!
  164. Floor Leveller
  165. Primavera (style) Stand - Where to buy or build?
  166. Thickness of vermiculite concrete
  167. Tandoor oven help
  168. Dome insulation - is this enough?
  169. Installation on uneven surface
  170. Starting on existing concrete
  171. Composite Deck right up to the WFO?
  172. Steel Stand size for 36" oven ?
  173. Cal Sil board
  174. Mobile Oven Build
  175. 42" Build Geelong AUS - Curved Stand (based on Maburton's design)
  176. Pre Building stages !
  177. Looking for some input
  178. Forno Bravo Morrtar
  179. Back of arch.
  180. starting the dome, checking opening size
  181. Sunny South Africa Holiday Build
  182. What insulation is best?
  183. Setting The Fire Brick Floor
  184. Feedback on hairbrained idea?
  185. Criticism of my WFO idea?
  186. For My "Next" Build...
  187. Bevel Cuts
  188. Refractory cast from a 2-use form?
  189. Custom Baking Stone - Material Question
  190. "De La Capra" oven build
  191. New Tuscan oven build in Tampa Florida
  192. door for firing oven
  193. Using an existing Chimney
  194. Homemade Insulation?
  195. Plywood stuck to bottom of hearth
  196. Satan's back and he's going mobile...
  197. Which chimney size, height, cap to prevent down draft?
  198. Winter Prep
  199. 2nd hand oven - opinions?
  200. temporary dry-stacked WFO - square design
  201. Finally started
  202. Starting a Wood fired pizza restaurant..Help needed
  203. Concrete Slab
  204. Pizza oven new build- need suggestions
  205. On with ny build, a couple more questions?
  206. Is Cladding necessary?
  207. Cutting bricks
  208. Fire brick quality
  209. Insulation Thickness
  210. Castable refractory Concrete recipe
  211. DIY castable refractory
  212. Insulation thickness and type
  213. Fyrston's 42 in Cen Cal
  214. Oven opening shapes, true arch or rectangular?
  215. Question on oven floor design
  216. newby with a ?
  217. Above Ground Deck Install
  218. Taste and hearth cooking surface
  219. Budget Build 36"
  220. Floor design and materials
  221. Door design
  222. 36" build seeking guidance
  223. Steel base instead of block?
  224. How to secure dome insulation blanket
  225. Support for brick work?
  226. clearance
  227. Fiberglass Dome Roof
  228. Second course angle
  229. Oven floor height, opinions please
  230. Dome height vs Stability
  231. Air channels in the floor and chimney in the back...
  232. Wishing to start first WFO
  233. Finished before I start?
  234. Perlite enclosure
  235. Vermiculite or Perlite?
  236. Lava rock
  237. Glass and Salt Hearth?
  238. New Andiamo 60 Oven
  239. Does size matter?
  240. Chimney at the back
  241. remove the plywood support?
  242. remove the plywood support?
  243. Time for another oven
  244. Is this a good deal? (on Craigslist)
  245. Built a Brickwood Oven, Now what?
  246. Relocateable Oven With Wooden Stand- Ideas?
  247. oven exterior waterproofing
  248. How your insulation should work
  249. Quick stand question
  250. first layer