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