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