PDA

View Full Version : Pompeii Oven Construction


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

  1. Effectiveness of Double Flue
  2. Lighting the oven chamber
  3. Perth 42" Pompeii - dome to flat entry integration
  4. Questions about V2.0 instruction
  5. how important is it that stand walls are perfectly plumb?
  6. Oven floor insulation
  7. pompeii on the go?
  8. Mason Referral for San Diego
  9. 1/3 vs 1/2 brick thick dome
  10. Quick Qs on Pompeii Plans from the UK
  11. foundation for cold weather
  12. 39" Stargate Pompeii
  13. Texman Build
  14. Outerbanks 36incher
  15. how hard is it to build the stand?
  16. Lilydale 42" build, Yarra Valley, Victoria, Australia
  17. Filling the gaps with mortar
  18. IN progress
  19. Darley
  20. Scotty's 36" Build on the Sunshine Coast, Australia.
  21. Help understanding air draw and venting?
  22. Floor tile question
  23. Granite and Marble as building bricks
  24. About to pull the trigger...am I nuts?
  25. build a pompeii oven 51 " for my little restaurant in Algeria
  26. Reclaimed over doors
  27. Moving My Oven, the miniseries. Part 1 - Introduction
  28. 40" WFO in the New Orleans
  29. Concrete vent, flat entry
  30. Dismantleling oven and rebuilding
  31. Build the wall of the dome outside the FB Board.
  32. Oven Vent
  33. Mississippi 44"
  34. Finished but in need of help
  35. As dome gets steeper question - heat gun
  36. Reflective covering under dome insulation
  37. firebrick
  38. First Fire Too Hot! (?)
  39. Laying My Cooking Floor
  40. clever idea or bad mistake?
  41. Lightweight Concrete
  42. NJ, worlds fastest oven build - NOT!!!
  43. distances from combustibles
  44. Block for base
  45. indispensable tool
  46. HELP!!!! Rectangle to circle
  47. Chimney Temp for construction
  48. curing times????
  49. Floor insulation options because of a lack of materials
  50. concrete mix
  51. 40inch - 150mm v's 200mm Chimney????
  52. Question about Floor Insulation
  53. cleaning bricks
  54. bottom tray legs
  55. setting rebar frame
  56. bottom of slab won't be level
  57. Perplexed Oven Opening Guy
  58. Laying Insulation & Hearth - Pompeii
  59. Insulating blanket
  60. Free place to stay in Vietnam
  61. First course
  62. Shortage of Materials
  63. Arch Height?
  64. Aussie 42" Build - looking for Inspiration!!
  65. Commercial oven dimensions
  66. concerned
  67. My Build 42" oven GT
  68. DIY Tuscan Grill Questions
  69. chimney height? for 42" 0ven
  70. suggestions for castable hearth
  71. Do I need to re-cure?
  72. heat stop used for vermicrete
  73. Finally finished building the dome but now?
  74. Has anyone used wood for oven base?
  75. The Last Stand 42" Pompeii Oven Built
  76. 42" in Hungary by Slovak guy ;)
  77. Going mobile: My new mobile new pompeii oven build
  78. Pompeii heat up?
  79. Tuscan vs Neapolitan profile?
  80. Lotsa Brick
  81. Cultured stone and Hardie backer
  82. Home Brew
  83. Home Brew
  84. Martin's Oven Build
  85. Perlite Insulation Question
  86. That sinking feeling...
  87. thermal mass ratio hearth:dome
  88. want to build mobile pizza oven
  89. From mixing concrete to mixing pizza dough
  90. MT's 42 in State College
  91. How small
  92. support for bottom tray of form
  93. Chimney/Flue Construction Tips
  94. Colorado Pompeii - Temp and door questions
  95. Mortar for first course?
  96. Simon's 36" LA brick oven
  97. To Grind or not to grind
  98. Any tips for building outer arch/vent/chimney?
  99. What are the consequences of building your dome too high?
  100. Superwool 607
  101. Easiest Entry Transition Ever?
  102. Buying materials after only 4 weeks
  103. May be starting my 42" Pompeii in NYC this week...
  104. Weight Questions
  105. Aceves's Corner 42" Pompeii Build
  106. New door for our Pompeii
  107. Gardella 42" oven
  108. Frame for bottom tray
  109. Cloita's 42" Pompeii in Plainfield, IL
  110. Silverton,Or. Oven
  111. insulation question
  112. Chuck's oven underway NY
  113. Floor Insulation
  114. Continued Design Ideas
  115. Using Tapered #1 Arch Fire Bricks???
  116. home brew mix
  117. Electrical Question while planning my build
  118. Need help with my next steps.
  119. Chip's 42 in Minnesota
  120. Refractory Cast Dome Top?
  121. Pizza at the Cottage
  122. Bop's build
  123. Midwest WA build
  124. 35 inch Pompeii Oven Build Saga
  125. soldiers cut at angle?
  126. Chimney height and diameter
  127. 36" no masonery experience in CT
  128. Slab question...
  129. vermiculite alone or mix with concrete
  130. Here is my latest oven, oven number 3 in the curing phase.
  131. Curing question
  132. Johnfm43 Build
  133. Perlite Insulation Board
  134. cast hearth problems (powdery)
  135. Thickness of Hearth
  136. Different method for a flat opening
  137. Question about gaps in mortar joints
  138. Floor Size
  139. Chestnut's 42" soapstone oven & rumford
  140. When to cut bricks smaller
  141. Building the stand to 32" high out of blocks issue?
  142. Opinions needed on this Firebrick
  143. Opinions needed on this Firebrick
  144. entrance arch insulation ?
  145. Insulating slab premix?
  146. Insulation Question On Mobile pompei.
  147. alternative cheap insulation?
  148. FB Board under floor AND dome?
  149. Gaps in floor and expansion joint
  150. After the build...is this right?
  151. 32" Oven in Sherman Oaks
  152. Is Mortarless Realistic?
  153. Final Finish - Stucco and Chicken Wire
  154. To taper or not to taper?
  155. Insulating slab question
  156. Structural layer curing time
  157. sand and fireclay
  158. tight spaces from brick to granite
  159. Just layed the sand/fireclay/water mixture to set the bricks -- concerned?
  160. Replacing floor
  161. Pompeii oven kit question
  162. insulate before curing
  163. Making a Vermiculite/portland 'shell' on top of Insblock-19? Experiences & advice :)
  164. Tile Saw
  165. 3 inch Thick Firebrick ?
  166. Pre build questions
  167. Have to move the oven
  168. My biggest mistake!!
  169. 42" Pompeii Build in Boca
  170. Insulating front of oven landing
  171. Paper on the chicken wire for stucco igloo finish?
  172. We're building in Niagara -- any WNY / Southern Ontario enthusiasts?
  173. Jeff's 42" Pompeii in Easley, SC (near Greenville,SC)
  174. Ben's Brick Oven in Berwick
  175. Jim's Build for the Common Man
  176. 28" Pompeii
  177. How many rows ahould I have for a 42" oven?
  178. Mortar all cracks or go with Perlcrete?
  179. thermal couple
  180. Quick construction question:
  181. Mortar Stains on Refractory Bricks
  182. mini pompeii oven questions
  183. Alex’s Pizza Kitchen (APK) build, Central Coast, NSW Australia
  184. For experts and/or experienced builders!
  185. gt40's Pompeii Oven 42" build log
  186. Anchor Plate Sealant
  187. Finally Starting My 42" Manteca
  188. Oven Build In Missouri
  189. Mark's 42" in MN
  190. Chimneys: Questions and Metal vs Clay
  191. PC's 42" Build
  192. Dome on top of floor - mortar dome to floor?
  193. 9 x 11 x 4.5 fire brick
  194. Building error...Suggestions?
  195. Locating the arch????
  196. Brick Specifications
  197. Stucco Question - cold line?
  198. The Indispensable Tool
  199. The angle of the 10 or so chains for the dome.
  200. Heat radiation from external wall of Dome??
  201. Heat radiation from external wall of oven??
  202. 39" Stand Mount Roller
  203. Tapir Force Steps up to the plate!
  204. Cheesesteak's WFO build - Take Two.
  205. Wet Floor
  206. Insulation vs. Wall thickness
  207. vent and chimney
  208. Teardrop
  209. FB Mortar vs homebrew??
  210. Cracks!! Are yours this bad??
  211. I need curing advice
  212. I'm getting closer to my Dome!
  213. Insulating Concrete Hearth
  214. Debating between Pompeii and Modular build
  215. Pensacola Build
  216. A&M's 42inch Pompeii
  217. Loooong time to get to temp???
  218. Vegas Pompeii getting off the ground
  219. Has anyone?
  220. leveling and backfilling FB insul board
  221. Custom metal stand for WFO
  222. How much arch buttressing?
  223. Thermal mass question
  224. Tanzania/Canada
  225. air gaps in mortar
  226. Waterproof!!!!!
  227. Will this Flue be effective?
  228. Day one of 42" oven #2
  229. Jayson's build in Melbourne Australia
  230. My 32" oven build has begun
  231. pre soaking brick
  232. wet mix mortar
  233. insulation break at vent and landing
  234. Dome height on 42 Pompeii
  235. oven placement to the wind
  236. Who has used the calcium aluminate option for mortar?
  237. Major Cracks and salting?
  238. Castable vs firebrick...which is tougher
  239. Cracks in thermo mass, what to do?
  240. $
  241. 8" DuraTech Chimney Cap - Stainless Steel
  242. Phoenix, AZ New Pompeii-just getting started
  243. Price of new ovens
  244. 36" Pompeii oven in North Carolina
  245. why not refactory mortar to set floor?
  246. Poll: How big is your Wood Fired Oven?
  247. What is everyone using for mortar
  248. Where is FB Mortar
  249. Oven Door?
  250. warm dome