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  1. Is it okay to make the insulating hearth 5 or 6" thick?
  2. Vent at front
  3. First fire in Wisconsin
  4. over sized oven door
  5. Groundhog day and finishing my project?
  6. Curing Fires
  7. Mobile Forno Finally started!!
  8. Considering build of Pompeii oven
  9. Bigger ovens
  10. Sears roasting kit...$13.99
  11. Concrete slab size
  12. Fires now up to temp but not sure if enough insulation
  13. Got crack!
  14. Flue arch crack: how to fix?
  15. My work may Stink
  16. Cinder and basalt in oven construction
  17. dusty dome is done!
  18. It's time to go Vertical
  19. Foundation Question???
  20. Merry Chistmas to all the Pompeii Oven Builders!
  21. wire over insulating blanket?
  22. anchor plate and pipe in place
  23. vent and transition progress
  24. idea on smoothing out bottom of anchor plate
  25. Vent finished
  26. height of transition to anchor plate
  27. Dave's WFO door
  28. vent size for a 36" internal tuscan?
  29. Vermic and type N
  30. Vent started
  31. Keystone Day
  32. my volunteer has just arrived
  33. brick thickness for top of landing arch
  34. Halogens to keep warm?
  35. Reinforcing arch sides?
  36. Lid for castable in place
  37. My oven in Framingham, MA, USA
  38. Whats the best advice you recieved here?
  39. dusty dome is 4" tall
  40. Last brick (well almost)
  41. To Clad or To Not Clad
  42. Ryan's 42
  43. Change of plans...help!
  44. Oven vent....will it work?
  45. Chimney/Rain Cap
  46. Keeping Concrete out of Cells
  47. Steel frame vs. wood frame
  48. Pompei oven progress from Carlo
  49. Acoma 42" Tuscan
  50. Sad/Happy.. the last brick in the dome
  51. Dome cracks
  52. Heatstop 50 offers no strength?
  53. Mortar set time in cold weather
  54. 6th course is done (almost)
  55. (Another) Vent Question
  56. How hot does entrance hearth get
  57. David' flue
  58. props for brick slide
  59. Sarah's Progress Photos
  60. well.. I finished the
  61. Help with vent landing size
  62. Vent chimney and insulation complete
  63. George's Pompeii progress
  64. NH Progress pictures
  65. Looks like thick mortar did the trick
  66. Heat-dry mortar made of refactory clay and refactory sand (and nothing else)
  67. Finished the dome today
  68. I hope this works
  69. Reducing Mortar Usage with Firebrick Shims?
  70. Iron Oven Dome!
  71. How many firebricks??
  72. casting a vent to anchor plate transition
  73. Insulation information
  74. Entry way too long?
  75. angle irons on corner installation
  76. Floor sanding?
  77. Smoke past door / Throat Size?
  78. Can I use insulating vermiculite concrete instead of mortar clading
  79. Entry is done
  80. perlite -portland mixture for oven floor
  81. HELP! Can I cure and test oven before enclosing?
  82. Kemo's South Austin Pizza Oven
  83. anchor plate to vent
  84. Heatloss through landing and vent if using Fire brick?
  85. taking a vote on chimney or not
  86. Give a shit pills
  87. Firebrick color question
  88. Exact specs on insulfrax for 42" oven?
  89. Are these firebricks the right weight?
  90. Second coarse and entry
  91. Supplies in Melbourne, OZ.
  92. dome questions
  93. Door
  94. Thermal Expansion Question - Dome vs Hearth
  95. Pompeii oven in Switzerland: pics
  96. Flue Liner
  97. Arch Rise for Oven Opening
  98. Question about bricks for vent
  99. Cracks with smoke coming from them
  100. Pompeii Oven e-book hits 3,000
  101. Two floor patterns I drew.
  102. big day tomorrow
  103. Cracks
  104. Dome
  105. Anyone use red firebrick?
  106. 50" oven vent size
  107. Just a small update.
  108. Dome insulation
  109. Vent & Chimney
  110. Vent landing size
  111. still lots of questions
  112. Oven Floor
  113. My oven vision in Google Sketchup
  114. Laying Floor Bricks On A Bed Of ....
  115. Lava?
  116. Dave's Pics of Progress
  117. Dome to Door??
  118. confirmation on canadian products
  119. I found a source/s for firebrick in Austin Texas
  120. How many bags of Refmix for a 36" high dome oven?
  121. Dave W's Pizza Oven
  122. Begining dome construction
  123. Forno Bravo oven directions
  124. Cutting bricks and insulation question
  125. Cutting bricks
  126. Theremocouple,sand & fireclay?
  127. Finally finished Oven :)
  128. Oven (Floor - Wall - Dome) Fire Bricks Thickness?!
  129. Dimensions of a 32" FORNO Q?
  130. Brick and Mortor products
  131. 42" Oven Opening
  132. Mortar between Brick & Firebrick
  133. 31.5 Neapolitana style FORNO specification
  134. Neapolitana Style Oven (31.5")
  135. Dome To Door Jamb Transition
  136. Portable oven?
  137. Rockwool vs Insulfrax?
  138. Question about oven opening and chimney
  139. Floating Hearth?
  140. Very Interesting Arch transition Design
  141. Oven Sizes in the Plans
  142. chimney's and where to get em?
  143. Chemicals in Firebrick
  144. A couple pompei queries
  145. ChristopherBlair's 36" Oven
  146. Adobe Oven Q?!
  147. The Devil is in the Details
  148. cast lintel question......
  149. Floor question
  150. CalSil board and the oven wall
  151. Anchor plate question....
  152. Stupid floor question?
  153. Starting dome, have question...
  154. Insulfrax is available in CANADA! :) Yahhh!!!
  155. Insulfrax is available in CANADA! :) Yahhh!!!
  156. Vent and chimney design
  157. Insulating hearth question
  158. by chance can anyone help?
  159. Hearth question
  160. Alternative Designs For Tight Spaces
  161. Question on thermal mass
  162. Floor Tiles
  163. Getting closer in Ravensdale
  164. Seismic considerations?
  165. Raising height of original plans
  166. The last Brick!
  167. Anyone use igloo building techniques?
  168. Help! Vermiculite problems
  169. No space for Insulation
  170. Used brick splits to complete dome
  171. Finishing the dome
  172. Getting ready for the final push...
  173. A few questions
  174. Cooking Floor and First Course
  175. fire brick splits
  176. Dome stayed up this time!
  177. new dome approach
  178. Initial firing heat temps
  179. The Picton Pizzeria
  180. Chimney Specs
  181. Balty Knowles's Oven
  182. A Question...
  183. Way to go Balty
  184. Pouring a dome plug
  185. Cutting bricks - what power tools?
  186. Pompeii Oven plans in French and Spanish
  187. Am I crazy?
  188. Heads up - almost free refractory flue tile in OH
  189. tapered soldier course?
  190. Oven Insulation & Heat
  191. Update on Pompeii e-Book
  192. Cleaning the Oven Dome & Cooking Floor
  193. My oven progress
  194. Dome collapse - advice needed
  195. Oven floor gaps
  196. Neill's Pompeii #1
  197. Vent/Opening and Heat Conductivity
  198. Laying bricks near dome top
  199. Heat Stop cost
  200. another one born and a ?
  201. Versachi's 42" oven!
  202. flying pizza oven?
  203. Mortar Joint Confusion
  204. One hole for Versachi!
  205. Firebrick composition-what's good and bad?
  206. possible alternate insulation blanket/progress report
  207. Cure before insulating?
  208. Connecting front to dome
  209. Sanity check on my hearth
  210. A Potential New Low Dome Design
  211. floor set now debating thickness
  212. For a few questions more
  213. AAc blocks instead of Vermiculite insulation under slab
  214. captain; cracks in vermiculit
  215. Fire Mortar vs. Refax Refractory Mortar
  216. check this link out
  217. Oven pictures
  218. Average construction hrs for pompeii
  219. looking for some code help here
  220. Habitat for Humanity
  221. Pompeii Plans download
  222. Space between hearth floor and dome wall?
  223. Recommended changes should be viewable
  224. Tell-a-Friend
  225. Sunset Magazine request
  226. Recommended changes
  227. Wire mesh
  228. Finding oven materials
  229. Casting vent
  230. Pompeii Plans Ready for Download
  231. Updated Materials List
  232. Splits in the hearth..
  233. PDF Pompeii Oven plans
  234. looking for opinions/ideas for space please comment
  235. Trying a thin Dome Pompeii?
  236. chimney-fluliner installation?
  237. Chimney / Flue Question..
  238. moving question
  239. No Form Brick Oven
  240. Block over the angle iron...
  241. Somebody stop me!
  242. The Forno Bravo Door
  243. Dome completed.
  244. Big commercial Pompeii oven?
  245. Poured my foundation today
  246. Oven & Vent Opening Size
  247. Boccu's oven
  248. chimney question
  249. Tuscan and Naples designs
  250. Feeling brave... a true Neopolitan Pizza Oven