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  1. Chuck's oven underway NY
  2. Floor Insulation
  3. Continued Design Ideas
  4. Using Tapered #1 Arch Fire Bricks???
  5. home brew mix
  6. Electrical Question while planning my build
  7. Need help with my next steps.
  8. Chip's 42 in Minnesota
  9. Refractory Cast Dome Top?
  10. Pizza at the Cottage
  11. Bop's build
  12. Midwest WA build
  13. 35 inch Pompeii Oven Build Saga
  14. soldiers cut at angle?
  15. Chimney height and diameter
  16. 36" no masonery experience in CT
  17. Slab question...
  18. vermiculite alone or mix with concrete
  19. Here is my latest oven, oven number 3 in the curing phase.
  20. Curing question
  21. Johnfm43 Build
  22. Perlite Insulation Board
  23. cast hearth problems (powdery)
  24. Thickness of Hearth
  25. Different method for a flat opening
  26. Question about gaps in mortar joints
  27. Floor Size
  28. Chestnut's 42" soapstone oven & rumford
  29. When to cut bricks smaller
  30. Building the stand to 32" high out of blocks issue?
  31. Opinions needed on this Firebrick
  32. Opinions needed on this Firebrick
  33. entrance arch insulation ?
  34. Insulating slab premix?
  35. Insulation Question On Mobile pompei.
  36. alternative cheap insulation?
  37. FB Board under floor AND dome?
  38. Gaps in floor and expansion joint
  39. After the build...is this right?
  40. 32" Oven in Sherman Oaks
  41. Is Mortarless Realistic?
  42. Final Finish - Stucco and Chicken Wire
  43. To taper or not to taper?
  44. Insulating slab question
  45. Structural layer curing time
  46. sand and fireclay
  47. tight spaces from brick to granite
  48. Just layed the sand/fireclay/water mixture to set the bricks -- concerned?
  49. Replacing floor
  50. Pompeii oven kit question
  51. insulate before curing
  52. Making a Vermiculite/portland 'shell' on top of Insblock-19? Experiences & advice :)
  53. Tile Saw
  54. 3 inch Thick Firebrick ?
  55. Pre build questions
  56. Have to move the oven
  57. My biggest mistake!!
  58. 42" Pompeii Build in Boca
  59. Insulating front of oven landing
  60. Paper on the chicken wire for stucco igloo finish?
  61. We're building in Niagara -- any WNY / Southern Ontario enthusiasts?
  62. Jeff's 42" Pompeii in Easley, SC (near Greenville,SC)
  63. Ben's Brick Oven in Berwick
  64. Jim's Build for the Common Man
  65. 28" Pompeii
  66. How many rows ahould I have for a 42" oven?
  67. Mortar all cracks or go with Perlcrete?
  68. thermal couple
  69. Quick construction question:
  70. Mortar Stains on Refractory Bricks
  71. mini pompeii oven questions
  72. Alex’s Pizza Kitchen (APK) build, Central Coast, NSW Australia
  73. For experts and/or experienced builders!
  74. gt40's Pompeii Oven 42" build log
  75. Anchor Plate Sealant
  76. Finally Starting My 42" Manteca
  77. Oven Build In Missouri
  78. Mark's 42" in MN
  79. Chimneys: Questions and Metal vs Clay
  80. PC's 42" Build
  81. Dome on top of floor - mortar dome to floor?
  82. 9 x 11 x 4.5 fire brick
  83. Building error...Suggestions?
  84. Locating the arch????
  85. Brick Specifications
  86. Stucco Question - cold line?
  87. The Indispensable Tool
  88. The angle of the 10 or so chains for the dome.
  89. Heat radiation from external wall of Dome??
  90. Heat radiation from external wall of oven??
  91. 39" Stand Mount Roller
  92. Tapir Force Steps up to the plate!
  93. Cheesesteak's WFO build - Take Two.
  94. Wet Floor
  95. Insulation vs. Wall thickness
  96. vent and chimney
  97. Teardrop
  98. FB Mortar vs homebrew??
  99. Cracks!! Are yours this bad??
  100. I need curing advice
  101. I'm getting closer to my Dome!
  102. Insulating Concrete Hearth
  103. Debating between Pompeii and Modular build
  104. Pensacola Build
  105. A&M's 42inch Pompeii
  106. Loooong time to get to temp???
  107. Vegas Pompeii getting off the ground
  108. Has anyone?
  109. leveling and backfilling FB insul board
  110. Custom metal stand for WFO
  111. How much arch buttressing?
  112. Thermal mass question
  113. Tanzania/Canada
  114. air gaps in mortar
  115. Waterproof!!!!!
  116. Will this Flue be effective?
  117. Day one of 42" oven #2
  118. Jayson's build in Melbourne Australia
  119. My 32" oven build has begun
  120. pre soaking brick
  121. wet mix mortar
  122. insulation break at vent and landing
  123. Dome height on 42 Pompeii
  124. oven placement to the wind
  125. Who has used the calcium aluminate option for mortar?
  126. Major Cracks and salting?
  127. Castable vs firebrick...which is tougher
  128. Cracks in thermo mass, what to do?
  129. $
  130. 8" DuraTech Chimney Cap - Stainless Steel
  131. Phoenix, AZ New Pompeii-just getting started
  132. Price of new ovens
  133. 36" Pompeii oven in North Carolina
  134. why not refactory mortar to set floor?
  135. Poll: How big is your Wood Fired Oven?
  136. What is everyone using for mortar
  137. Where is FB Mortar
  138. Oven Door?
  139. warm dome
  140. Compact 36" in Seattle
  141. Chch NZ build
  142. Refractory oven maintenance.
  143. Crack in Vent
  144. plan changes for neapolitan height oven
  145. building pompeii style oven
  146. Maximum vent/landing length - is 20" crazy?
  147. Freezing temps before curing fires...worried!
  148. Round shape
  149. Anyone have experience with Surface Bonding Cement ??
  150. 42" Pompeii Build in Oregon
  151. Oven opening and vent design detail
  152. Refractory concrete dome
  153. Working temperature for mortar
  154. brick locking idea
  155. Paul's 42" WFO - Canberra Australia
  156. Pompeii in Nanoose Bay!
  157. Under floor paste on vermiculite?
  158. Inner/outer arch hight
  159. Indespensible tool
  160. Vent Opening Size and Construction
  161. Anybody in San Antonio TX?
  162. Oven Kit or Buy materials?
  163. Mortar Choice
  164. Brainstorming around indoor pompeii oven for double use
  165. Indispensable Tool
  166. Dome
  167. Dome
  168. Cutting an arc in fire bricks
  169. Chimney Questions & ID
  170. Oven Enclosure - DensGlass
  171. Ran out of Extruded, Okay to use Pressed Bricks
  172. pour hearth and stand cores at same time?
  173. Vermiculite Questions
  174. refractory mix ratio
  175. Oval Pompaii Igloo oven on earth bag structure
  176. ThermoJax's 42 oven
  177. brick work between angle iron and dome
  178. Pompeii Oven Stand Height
  179. Heat break plan
  180. Facade Finishing
  181. Fire Brick dome question
  182. pompeii oven
  183. Do I need to Parge the dome?
  184. The Painted Lady's 50" Pompeii
  185. Sand in between oven floor bricks?
  186. Western Wisconsin build - concrete on its way!
  187. 36" Pompeii-How long to build?
  188. temps at wood storage ceiling
  189. stucco questions
  190. Concrete counters poured in place
  191. Floor Construction questions
  192. Oven Opening Size - Aga Door?!?!?
  193. Insulation
  194. Stone Enclosure - Moisture
  195. Considering a Pompeii, would the Cucina stand work?
  196. Vermiculite insulation
  197. Marino's 42" oven
  198. Interior Dome Hight-Possible Problem
  199. Steel angle to support flue?
  200. 40 inch corner install Pompeii oven (Country NSW)
  201. Is a 42 big enough?
  202. Project on hold...
  203. 42" Foundation size
  204. Production brick cutting
  205. Insulating Hearth Question
  206. forming the oven "chamber??"
  207. Chimney stability question
  208. Sydney Construction Has Started!!
  209. Napa WFO dome & hearth build questions
  210. charliefarley's UK build
  211. Two layers of 1" or one layer of 2"
  212. No Reveal = Door Problems...?
  213. Ev's 42" Pompeii in Lancaster Co., Pa.
  214. Is 2 inch of Insulfrax enough?
  215. Olympia WA 36 inch build
  216. Rebar question for enclosure
  217. Pizza Pavillion
  218. "external" flue vent
  219. Low Duty or Medium Duty Firebrick???
  220. morter under soldier?
  221. Poll: How many ovens have you built?
  222. Degree cut for brick
  223. took the plunge!
  224. 12x12x2 fire tiles for floor
  225. Rookie Oven Build in Delaware
  226. 42 pompeii with 60x60 Foundation
  227. Brick Cutting ?s etc.
  228. UK builders ... regulations and planning permissions
  229. "Growth" on bricks
  230. realjaydubs Minneapolis build. 42"
  231. Steam through my blanket...
  232. See Through Crack
  233. Nam-Ha's 42" Pompeii Oven
  234. 7 Days to Pizza
  235. Do I really need an insulated door?
  236. will this work (flue, draft issues)
  237. double sided pompeii
  238. Heat transfer metrics - under door heat loss
  239. Raised/insulated chimney
  240. Flue size
  241. Jim & Angie's Pompeii
  242. is 6 foot too long ...
  243. Michael's 42" in Portland
  244. Major mistake or magic mortar?
  245. Portable pompeii oven
  246. Countryboy build in SC, US
  247. JayMez and the Oven Design
  248. Kenny's 36'' Pompeii in Scotland
  249. Molding vermicrete
  250. Brick on Board ?