PDA

View Full Version : Pompeii Oven Construction


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

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