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  1. Commercial oven dimensions
  2. concerned
  3. My Build 42" oven GT
  4. DIY Tuscan Grill Questions
  5. chimney height? for 42" 0ven
  6. suggestions for castable hearth
  7. Do I need to re-cure?
  8. heat stop used for vermicrete
  9. Finally finished building the dome but now?
  10. Has anyone used wood for oven base?
  11. The Last Stand 42" Pompeii Oven Built
  12. 42" in Hungary by Slovak guy ;)
  13. Going mobile: My new mobile new pompeii oven build
  14. Pompeii heat up?
  15. Tuscan vs Neapolitan profile?
  16. Lotsa Brick
  17. Cultured stone and Hardie backer
  18. Home Brew
  19. Home Brew
  20. Martin's Oven Build
  21. Perlite Insulation Question
  22. That sinking feeling...
  23. thermal mass ratio hearth:dome
  24. want to build mobile pizza oven
  25. From mixing concrete to mixing pizza dough
  26. MT's 42 in State College
  27. How small
  28. support for bottom tray of form
  29. Chimney/Flue Construction Tips
  30. Colorado Pompeii - Temp and door questions
  31. Mortar for first course?
  32. Simon's 36" LA brick oven
  33. To Grind or not to grind
  34. Any tips for building outer arch/vent/chimney?
  35. What are the consequences of building your dome too high?
  36. Superwool 607
  37. Easiest Entry Transition Ever?
  38. Buying materials after only 4 weeks
  39. May be starting my 42" Pompeii in NYC this week...
  40. Weight Questions
  41. Aceves's Corner 42" Pompeii Build
  42. New door for our Pompeii
  43. Gardella 42" oven
  44. Frame for bottom tray
  45. Cloita's 42" Pompeii in Plainfield, IL
  46. Silverton,Or. Oven
  47. insulation question
  48. Chuck's oven underway NY
  49. Floor Insulation
  50. Continued Design Ideas
  51. Using Tapered #1 Arch Fire Bricks???
  52. home brew mix
  53. Electrical Question while planning my build
  54. Need help with my next steps.
  55. Chip's 42 in Minnesota
  56. Refractory Cast Dome Top?
  57. Pizza at the Cottage
  58. Bop's build
  59. Midwest WA build
  60. 35 inch Pompeii Oven Build Saga
  61. soldiers cut at angle?
  62. Chimney height and diameter
  63. 36" no masonery experience in CT
  64. Slab question...
  65. vermiculite alone or mix with concrete
  66. Here is my latest oven, oven number 3 in the curing phase.
  67. Curing question
  68. Johnfm43 Build
  69. Perlite Insulation Board
  70. cast hearth problems (powdery)
  71. Thickness of Hearth
  72. Different method for a flat opening
  73. Question about gaps in mortar joints
  74. Floor Size
  75. Chestnut's 42" soapstone oven & rumford
  76. When to cut bricks smaller
  77. Building the stand to 32" high out of blocks issue?
  78. Opinions needed on this Firebrick
  79. Opinions needed on this Firebrick
  80. entrance arch insulation ?
  81. Insulating slab premix?
  82. Insulation Question On Mobile pompei.
  83. alternative cheap insulation?
  84. FB Board under floor AND dome?
  85. Gaps in floor and expansion joint
  86. After the build...is this right?
  87. 32" Oven in Sherman Oaks
  88. Is Mortarless Realistic?
  89. Final Finish - Stucco and Chicken Wire
  90. To taper or not to taper?
  91. Insulating slab question
  92. Structural layer curing time
  93. sand and fireclay
  94. tight spaces from brick to granite
  95. Just layed the sand/fireclay/water mixture to set the bricks -- concerned?
  96. Replacing floor
  97. Pompeii oven kit question
  98. insulate before curing
  99. Making a Vermiculite/portland 'shell' on top of Insblock-19? Experiences & advice :)
  100. Tile Saw
  101. 3 inch Thick Firebrick ?
  102. Pre build questions
  103. Have to move the oven
  104. My biggest mistake!!
  105. 42" Pompeii Build in Boca
  106. Insulating front of oven landing
  107. Paper on the chicken wire for stucco igloo finish?
  108. We're building in Niagara -- any WNY / Southern Ontario enthusiasts?
  109. Jeff's 42" Pompeii in Easley, SC (near Greenville,SC)
  110. Ben's Brick Oven in Berwick
  111. Jim's Build for the Common Man
  112. 28" Pompeii
  113. How many rows ahould I have for a 42" oven?
  114. Mortar all cracks or go with Perlcrete?
  115. thermal couple
  116. Quick construction question:
  117. Mortar Stains on Refractory Bricks
  118. mini pompeii oven questions
  119. Alex’s Pizza Kitchen (APK) build, Central Coast, NSW Australia
  120. For experts and/or experienced builders!
  121. gt40's Pompeii Oven 42" build log
  122. Anchor Plate Sealant
  123. Finally Starting My 42" Manteca
  124. Oven Build In Missouri
  125. Mark's 42" in MN
  126. Chimneys: Questions and Metal vs Clay
  127. PC's 42" Build
  128. Dome on top of floor - mortar dome to floor?
  129. 9 x 11 x 4.5 fire brick
  130. Building error...Suggestions?
  131. Locating the arch????
  132. Brick Specifications
  133. Stucco Question - cold line?
  134. The Indispensable Tool
  135. The angle of the 10 or so chains for the dome.
  136. Heat radiation from external wall of Dome??
  137. Heat radiation from external wall of oven??
  138. 39" Stand Mount Roller
  139. Tapir Force Steps up to the plate!
  140. Cheesesteak's WFO build - Take Two.
  141. Wet Floor
  142. Insulation vs. Wall thickness
  143. vent and chimney
  144. Teardrop
  145. FB Mortar vs homebrew??
  146. Cracks!! Are yours this bad??
  147. I need curing advice
  148. I'm getting closer to my Dome!
  149. Insulating Concrete Hearth
  150. Debating between Pompeii and Modular build
  151. Pensacola Build
  152. A&M's 42inch Pompeii
  153. Loooong time to get to temp???
  154. Vegas Pompeii getting off the ground
  155. Has anyone?
  156. leveling and backfilling FB insul board
  157. Custom metal stand for WFO
  158. How much arch buttressing?
  159. Thermal mass question
  160. Tanzania/Canada
  161. air gaps in mortar
  162. Waterproof!!!!!
  163. Will this Flue be effective?
  164. Day one of 42" oven #2
  165. Jayson's build in Melbourne Australia
  166. My 32" oven build has begun
  167. pre soaking brick
  168. wet mix mortar
  169. insulation break at vent and landing
  170. Dome height on 42 Pompeii
  171. oven placement to the wind
  172. Who has used the calcium aluminate option for mortar?
  173. Major Cracks and salting?
  174. Castable vs firebrick...which is tougher
  175. Cracks in thermo mass, what to do?
  176. $
  177. 8" DuraTech Chimney Cap - Stainless Steel
  178. Phoenix, AZ New Pompeii-just getting started
  179. Price of new ovens
  180. 36" Pompeii oven in North Carolina
  181. why not refactory mortar to set floor?
  182. Poll: How big is your Wood Fired Oven?
  183. What is everyone using for mortar
  184. Where is FB Mortar
  185. Oven Door?
  186. warm dome
  187. Compact 36" in Seattle
  188. Chch NZ build
  189. Refractory oven maintenance.
  190. Crack in Vent
  191. plan changes for neapolitan height oven
  192. building pompeii style oven
  193. Maximum vent/landing length - is 20" crazy?
  194. Freezing temps before curing fires...worried!
  195. Round shape
  196. Anyone have experience with Surface Bonding Cement ??
  197. 42" Pompeii Build in Oregon
  198. Oven opening and vent design detail
  199. Refractory concrete dome
  200. Working temperature for mortar
  201. brick locking idea
  202. Paul's 42" WFO - Canberra Australia
  203. Pompeii in Nanoose Bay!
  204. Under floor paste on vermiculite?
  205. Inner/outer arch hight
  206. Indespensible tool
  207. Vent Opening Size and Construction
  208. Anybody in San Antonio TX?
  209. Oven Kit or Buy materials?
  210. Mortar Choice
  211. Brainstorming around indoor pompeii oven for double use
  212. Indispensable Tool
  213. Dome
  214. Dome
  215. Cutting an arc in fire bricks
  216. Chimney Questions & ID
  217. Oven Enclosure - DensGlass
  218. Ran out of Extruded, Okay to use Pressed Bricks
  219. pour hearth and stand cores at same time?
  220. Vermiculite Questions
  221. refractory mix ratio
  222. Oval Pompaii Igloo oven on earth bag structure
  223. ThermoJax's 42 oven
  224. brick work between angle iron and dome
  225. Pompeii Oven Stand Height
  226. Heat break plan
  227. Facade Finishing
  228. Fire Brick dome question
  229. pompeii oven
  230. Do I need to Parge the dome?
  231. The Painted Lady's 50" Pompeii
  232. Sand in between oven floor bricks?
  233. Western Wisconsin build - concrete on its way!
  234. 36" Pompeii-How long to build?
  235. temps at wood storage ceiling
  236. stucco questions
  237. Concrete counters poured in place
  238. Floor Construction questions
  239. Oven Opening Size - Aga Door?!?!?
  240. Insulation
  241. Stone Enclosure - Moisture
  242. Considering a Pompeii, would the Cucina stand work?
  243. Vermiculite insulation
  244. Marino's 42" oven
  245. Interior Dome Hight-Possible Problem
  246. Steel angle to support flue?
  247. 40 inch corner install Pompeii oven (Country NSW)
  248. Is a 42 big enough?
  249. Project on hold...
  250. 42" Foundation size