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