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