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  1. HF wetsaw wobbles fat cuts
  2. Central California 42" Pompeii
  3. Insulated firebrick
  4. Vent dimensions. Please Help.
  5. Hair line crack
  6. Hints for steeper chains.
  7. Where to buy perlite?
  8. Can you do 2 or more chains a day?
  9. VERMICULITE in the foundation?
  10. Brick Oven made in Portugal
  11. New Pompeii oven in Bellevue, WA
  12. Blanket Insulation
  13. Point Gaps Inside Dome? Skim Mortar Coat?
  14. Greg's Pompeii 42" - San Diego
  15. Oven Floor Temperatures
  16. Cal-Sil Board specifications - more than one?
  17. Catering FORNO on a Trailer Q
  18. Firebrick - Low duty, High duty
  19. Mini Portable Beginnings
  20. Chimney Placement Help
  21. Oven Floor Shape
  22. Refractory Mortar Help Needed - Please
  23. Refmix vs. HeatStop
  24. HeatStop vs Refmix
  25. Thermocouples - How and Where
  26. Oven Chimney
  27. Brick Cutting Jigs
  28. Ellie's WFO as it it built
  29. Island Hearth - Really Needed For Bread?
  30. Formed up and ready to pour *pic*
  31. concrete weight
  32. Starting the build on Monday!!
  33. Type s or Refractory Mortar
  34. Bill's Northwest Pizza Oven
  35. Vermiculite Concrete hearth insulation
  36. Fabricated doorframe/vent combo
  37. Dino's 42" Pizza Oven Starts
  38. 4 years in the making - 42" dome
  39. Using Granite
  40. QUIKRETE Refractory Mortar Mix
  41. Oven opening question
  42. Dome Question
  43. Firebrick: Score & Break vs. Saw
  44. Firebrick Source in NW South Carolina
  45. DIY fireproof mortar question
  46. First Post - A Few Questions
  47. Insulation comparisons
  48. Flue liner/Chimney air space
  49. Mark's WFO
  50. Supplies in the Puget Sound/Seattle area?
  51. Water and Snow in thru Chimney
  52. Lighten Up
  53. small pompeii, maybe around 24"?
  54. 6" block?
  55. Refractory brick in a bag?
  56. Looking for an update on a build...
  57. Alternating Partial-Taper brick construction?
  58. Woodheads WFO 42"
  59. Vermiculite ?
  60. Used fire brick
  61. Placing bricks over the opening
  62. extra dome insulation
  63. bracing low dome ovens
  64. Refrax vs Heatstop 50
  65. brick cutting
  66. a few questions
  67. 51" Oven in France
  68. Few Cracks in my Hearth
  69. roof materials
  70. Anxious to cure - is it time?
  71. Thinner dome
  72. Help translating Pompeii Oven eBook
  73. Justin Pompeii
  74. Some design questions on Pompeii oven
  75. Removal of dome form work?
  76. Construction material scraps
  77. oven opening and floor?
  78. BA's Dome! Let the games Begin!
  79. Octagonal Oven Base
  80. Oven floor and opening?
  81. Fire Brick Confirmation
  82. need help with dome render cracking
  83. Insulation question fast
  84. drying time
  85. Insulation
  86. Fire Brick
  87. Fire Blanket Insulation
  88. Wet Saw
  89. Dome Form
  90. fireplace
  91. FB Board
  92. vent area
  93. refractory castable for floor
  94. oven floor base sand
  95. Insulating Board Help Needed
  96. Vermiculite Advise Needed
  97. mortar and insulation mistakes-help?
  98. Exterior Dome Construction
  99. Soaking your bricks - how long?
  100. Location of temperature gauge?
  101. Lime as mortar in Italy
  102. moist clay
  103. 900mm Oven in the UK
  104. Kid In A Candy Store
  105. structural slab question
  106. Oven opening and arch - regular clay brick?
  107. New Oven Temps Not Hot Enough
  108. structural slab question
  109. Oven hearth question
  110. Morex Stamped Fire Brick
  111. Pics of my Pompeii oven
  112. Sealing between stucco and flue pipe
  113. Quick !! ebay have some firebricks (UK)
  114. Gaps and mortar joints
  115. Using Refractory Castable for Pompeii Floor
  116. design with ceramic insulating board
  117. Antique bread peel & scraper! we're cooking
  118. ash slot
  119. oven slab
  120. pics of my pizza oven built in July 08
  121. Does my oven need a chimney?
  122. getting ready to frame...wood or metal??
  123. mortar problems??
  124. Motar Issuses
  125. Isol blanket !
  126. Dome forms,styrofoam,plywood,cardboard???
  127. Lighting the entry arch??
  128. minimum opening size?
  129. wood shims or door stoppers?
  130. Gas Starter for Oven?
  131. BRAND NEW FOR SALE IPHONE 3G 16GB..........220euro
  132. Pompeii oven opening
  133. Vent opening up to Flue Adjustment
  134. Help! Trying to make the best of a bad situation
  135. Vermicrete over Blanket
  136. Minimising risk of cracks
  137. crack in top of over
  138. Mortar thickness in the arch?
  139. Styrofoam mold for dome
  140. rebar cage for thew dome
  141. firebrick flue
  142. Yay!! Keystone, When Can We Fire???
  143. Yay!! Keystone, When Can We Fire???
  144. Need some enclosure design help....
  145. do I need a thermo blanket?
  146. The curing process...I may be confused
  147. Upstate NY build
  148. Casting a cement vent
  149. Expanded clay insulation OK ?
  150. finding FB blanket insulation!
  151. Ready for the cure
  152. flue positioning
  153. Aussie Mobile base oven
  154. Finished the hearth - Some questions
  155. worried about lined up joints
  156. Type S mortar
  157. Using Kaowool Blanket
  158. Tony's Oven Build
  159. Arch crack
  160. Soldier course
  161. Ta Da!:)
  162. Unsolicited Plug for FB and James` crew
  163. How to minimize smoke on Facade
  164. Spanish plans?
  165. Shopping for parts
  166. Almost Done.....
  167. inter-locking bricks
  168. Satellite / Portable Pizza oven
  169. Another UK oven project
  170. Coating the outside of the dome prior to insulation
  171. 42"pompei -coal question-
  172. drying it out?
  173. One more insulation Question
  174. Identifying bire bricks
  175. Help, need advice!!
  176. Picton Pizzaria is back
  177. Insulation Question
  178. advice needed on time needed to build oven dome
  179. Mortar thickness
  180. The oven door....
  181. The question of fire clay.
  182. Insulation below or above concrete base for Oven Hearth
  183. BrritSki's Build in Italy
  184. Mortar Choices
  185. Deja Vu - All Over Again
  186. Arched Dome Design Specs
  187. sanding
  188. Perlite amount
  189. Pompei Oven Collapsible Form
  190. Anyone ever fit an outdoor oven with Gas - Nuisance Smoke Bylaw
  191. Oven vent. Need help / recommendation
  192. Chimney question and Misc
  193. "Re Curing" after Perlcret
  194. Pompeii Oven floor from Forno Bravo
  195. If you could do it over....Landing
  196. Stucco Finishes (how to?)
  197. Oven Floor Question.
  198. Expansion question... is it a problem?
  199. advice on design elements
  200. cooking floor layout on perlcrete questions
  201. Sealing Dome Cracks
  202. CLay oven
  203. smallest oven
  204. Base size and hearth to fit question
  205. The hearth questions and progress pictures
  206. half bricks for dome too much ?
  207. Playing with my brain- brick orientation
  208. How long to wait for decorotive arch to dry-cure?
  209. New Door
  210. Les' Build
  211. Dome Spacing
  212. Cracked Arch - dang...
  213. Front Vent/Chimney base questions
  214. Dome Brick Orientation
  215. butt-dressing? not sure!
  216. curing questions
  217. Sealing (right word) Bricks on Super Isol HELP
  218. More progress in Australia
  219. Another aussie oven getting started
  220. Another aussie oven getting started
  221. Dome interior surface -How smooth?
  222. Running out of excuses, bought chimney
  223. fire clay vs heat stop
  224. Dome hanging on the arch or pushing on it?
  225. Poll what age were you when you started your oven
  226. Assembling Cal Sil insulation
  227. Oven brick options
  228. Steel in oven dome?
  229. New Arch & Door Ideas
  230. How many fire bricks do I buy?
  231. New UK Oven
  232. Hendo's oven continues
  233. Is fireclay necessary?
  234. Is ceramic fiber insulating board worth it?
  235. Styrofoam Form for the vent arch?
  236. PizzaJNKY pompeii build
  237. Cutting bricks to fit dome...
  238. HELP - What type of Castable for Vent?
  239. Oven Design - Barrel or Circular
  240. fireclay or diatomaceous
  241. Pompei Oven and Cracks
  242. Cutting Isol
  243. Elizabeth's oven
  244. Amazon Kindle
  245. Beaglestorm's Oven Questions
  246. 36" vs. 38"
  247. chicken wire options?
  248. New to Pompeii Oven
  249. Electric brick oven
  250. When to cure?