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