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  1. Mortar between Brick & Firebrick
  2. 31.5 Neapolitana style FORNO specification
  3. Neapolitana Style Oven (31.5")
  4. Dome To Door Jamb Transition
  5. Portable oven?
  6. Rockwool vs Insulfrax?
  7. Question about oven opening and chimney
  8. Floating Hearth?
  9. Very Interesting Arch transition Design
  10. Oven Sizes in the Plans
  11. chimney's and where to get em?
  12. Chemicals in Firebrick
  13. A couple pompei queries
  14. ChristopherBlair's 36" Oven
  15. Adobe Oven Q?!
  16. The Devil is in the Details
  17. cast lintel question......
  18. Floor question
  19. CalSil board and the oven wall
  20. Anchor plate question....
  21. Stupid floor question?
  22. Starting dome, have question...
  23. Insulfrax is available in CANADA! :) Yahhh!!!
  24. Insulfrax is available in CANADA! :) Yahhh!!!
  25. Vent and chimney design
  26. Insulating hearth question
  27. by chance can anyone help?
  28. Hearth question
  29. Alternative Designs For Tight Spaces
  30. Question on thermal mass
  31. Floor Tiles
  32. Getting closer in Ravensdale
  33. Seismic considerations?
  34. Raising height of original plans
  35. The last Brick!
  36. Anyone use igloo building techniques?
  37. Help! Vermiculite problems
  38. No space for Insulation
  39. Used brick splits to complete dome
  40. Finishing the dome
  41. Getting ready for the final push...
  42. A few questions
  43. Cooking Floor and First Course
  44. fire brick splits
  45. Dome stayed up this time!
  46. new dome approach
  47. Initial firing heat temps
  48. The Picton Pizzeria
  49. Chimney Specs
  50. Balty Knowles's Oven
  51. A Question...
  52. Way to go Balty
  53. Pouring a dome plug
  54. Cutting bricks - what power tools?
  55. Pompeii Oven plans in French and Spanish
  56. Am I crazy?
  57. Heads up - almost free refractory flue tile in OH
  58. tapered soldier course?
  59. Oven Insulation & Heat
  60. Update on Pompeii e-Book
  61. Cleaning the Oven Dome & Cooking Floor
  62. My oven progress
  63. Dome collapse - advice needed
  64. Oven floor gaps
  65. Neill's Pompeii #1
  66. Vent/Opening and Heat Conductivity
  67. Laying bricks near dome top
  68. Heat Stop cost
  69. another one born and a ?
  70. Versachi's 42" oven!
  71. flying pizza oven?
  72. Mortar Joint Confusion
  73. One hole for Versachi!
  74. Firebrick composition-what's good and bad?
  75. possible alternate insulation blanket/progress report
  76. Cure before insulating?
  77. Connecting front to dome
  78. Sanity check on my hearth
  79. A Potential New Low Dome Design
  80. floor set now debating thickness
  81. For a few questions more
  82. AAc blocks instead of Vermiculite insulation under slab
  83. captain; cracks in vermiculit
  84. Fire Mortar vs. Refax Refractory Mortar
  85. check this link out
  86. Oven pictures
  87. Average construction hrs for pompeii
  88. looking for some code help here
  89. Habitat for Humanity
  90. Pompeii Plans download
  91. Space between hearth floor and dome wall?
  92. Recommended changes should be viewable
  93. Tell-a-Friend
  94. Sunset Magazine request
  95. Recommended changes
  96. Wire mesh
  97. Finding oven materials
  98. Casting vent
  99. Pompeii Plans Ready for Download
  100. Updated Materials List
  101. Splits in the hearth..
  102. PDF Pompeii Oven plans
  103. looking for opinions/ideas for space please comment
  104. Trying a thin Dome Pompeii?
  105. chimney-fluliner installation?
  106. Chimney / Flue Question..
  107. moving question
  108. No Form Brick Oven
  109. Block over the angle iron...
  110. Somebody stop me!
  111. The Forno Bravo Door
  112. Dome completed.
  113. Big commercial Pompeii oven?
  114. Poured my foundation today
  115. Oven & Vent Opening Size
  116. Boccu's oven
  117. chimney question
  118. Tuscan and Naples designs
  119. Feeling brave... a true Neopolitan Pizza Oven
  120. Dome Angle Question
  121. Updated Dome Construction page
  122. How does the dome meet the door?? .....
  123. captain: didn"t get passed 2 mississippi
  124. underfloor mortar - wet or dry?
  125. hearth done - brick floor and dome next
  126. captain. what size vent
  127. dome 'cap'??
  128. Smoking (BBQ)
  129. using second hand bricks
  130. captain : is the weather going to effect the curring
  131. Gaps in the Brick Floor
  132. captain: the harth is done.
  133. Captain: Bari style oven
  134. Insulating Hearth Too Big, no room for anchors
  135. looking for vermiculite
  136. captain
  137. captain
  138. Christo's Cucina
  139. Hearth and Dome construction questions
  140. Captain
  141. Home Slice
  142. Another Texas oven
  143. New Vent Instruction Page
  144. Chris's Oven in Austin
  145. Saint Helena Oven
  146. Non permanent oven
  147. Leave a reveal at the entry to the oven
  148. Insulating Hart
  149. Looking For Winterizing Advice
  150. Curb around the insulating hearth material
  151. Mortar required to build a 42" dome
  152. Cast iron doors
  153. Falling Motar
  154. Super Isol Questions
  155. Falling Dome Brick Photo - whaddya think?
  156. Enclosing the dome
  157. Finally Started
  158. Pompeii Oven
  159. Thermal break between dome and chimney box
  160. Wet Saw.....2 Thumbs way up!
  161. How Many Firebricks?
  162. Insulating dome with Insulfrax only - but how much?
  163. block layout for stand
  164. Oven entry
  165. Door?
  166. Landing temp break?
  167. Flue installation
  168. New Hearth Design Page
  169. Ever have a terra cotta flue liner crack?
  170. Insulating Hearth Questions
  171. Layer of vermiculite and super isol, Good or Bad?
  172. Radial Oven Construction
  173. Fireclay
  174. Leaving the Plywood
  175. Material delivery Suggestion
  176. Brick Saw on Ebay - do not know poster
  177. 4th course and Angle Iron
  178. Progress pics
  179. Insulating Hearth Question
  180. Locating brick in Silverdale, Washington
  181. Recommended Construction Equipment
  182. Birdcage
  183. Getting Started
  184. refractories
  185. Insulation Question
  186. Is it time to "cure" yet?
  187. Two holes (not cracks) leaking smoke: mortar or furnace cement?
  188. dmun's 36" geodesic oven
  189. Ravensdale Oven
  190. Firebrick Primer
  191. Freaking RAIN!
  192. Progress
  193. excel program for brick angles
  194. Stainless vs Steel support for over the door bricks
  195. ####
  196. This is fascinating - the catenary arch
  197. Refractory Mortar Question
  198. ? on ratio of vermiculite to cement
  199. Question about vent
  200. Vent design
  201. Larger Base
  202. Oven opening size
  203. Fio's 35" Oven
  204. dumb question about laying the cooking surface
  205. Dome construction/Gap Question
  206. How strong is the FB refractory mortar recipe?
  207. Fire Brick Question
  208. Hearth Slab Flashing
  209. Brick Cutting question
  210. Thank You Drake
  211. Profile Question
  212. I've laid the oven floor bricks: 4 questions
  213. Drake's 38" Oven
  214. CHEAP dry abrasive brick saw from Harbor Freight - On sale!
  215. Where can I buy refractory CONCRETE?
  216. dome rings combining with chimney brick
  217. Pic of block stand and hearth
  218. Question #Bags of Concrete for Foundation
  219. Help - Using a ball for Construction
  220. Hearth heat transfer.
  221. Refractory mortar for oven dome
  222. Finding the Pompeii Oven Plans
  223. los angeles supplies
  224. How many fire bricks for a 32" oven?
  225. Rent an "industrial" brick saw or buy a tile saw?
  226. Chimney Questions
  227. Non-mortared hearth: Will it work?
  228. CanuckJim's Masonry Tools
  229. I think I'm convinced: No to barrel vault, yes to Pompeii
  230. couple of detail question before I pour the hearth
  231. vent in dome.
  232. red bricks
  233. Who wants to be an executive producer?
  234. New hearth slab design question
  235. Firebrick in So Cal
  236. Vermiculite...coarse or fine?
  237. plans
  238. Hearth slab construction
  239. dome construction
  240. building plans
  241. How Small Can I Go?
  242. large brick pizza oven
  243. Cooking floors from Forno Bravo
  244. BBQ Smoker under the pizza oven
  245. 39.3" round cooking surface (Low Vault) Naples style oven QUESTIONS?
  246. 39.3" round cooking surface oven Questions?
  247. Which blade for 10" tile/brick saw to use?
  248. Creating PDF for Pompeii Oven plans
  249. Questions re: cladding and insulation
  250. Oven Entrance-Firebrick or regular?