PDA

View Full Version : Pompeii Oven Construction


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

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