PDA

View Full Version : Pompeii Oven Construction


Pages : 1 2 [3] 4 5 6 7 8

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