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