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