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  1. Gaps in the Brick Floor
  2. captain: the harth is done.
  3. Captain: Bari style oven
  4. Insulating Hearth Too Big, no room for anchors
  5. looking for vermiculite
  6. captain
  7. captain
  8. Christo's Cucina
  9. Hearth and Dome construction questions
  10. Captain
  11. Home Slice
  12. Another Texas oven
  13. New Vent Instruction Page
  14. Chris's Oven in Austin
  15. Saint Helena Oven
  16. Non permanent oven
  17. Leave a reveal at the entry to the oven
  18. Insulating Hart
  19. Looking For Winterizing Advice
  20. Curb around the insulating hearth material
  21. Mortar required to build a 42" dome
  22. Cast iron doors
  23. Falling Motar
  24. Super Isol Questions
  25. Falling Dome Brick Photo - whaddya think?
  26. Enclosing the dome
  27. Finally Started
  28. Pompeii Oven
  29. Thermal break between dome and chimney box
  30. Wet Saw.....2 Thumbs way up!
  31. How Many Firebricks?
  32. Insulating dome with Insulfrax only - but how much?
  33. block layout for stand
  34. Oven entry
  35. Door?
  36. Landing temp break?
  37. Flue installation
  38. New Hearth Design Page
  39. Ever have a terra cotta flue liner crack?
  40. Insulating Hearth Questions
  41. Layer of vermiculite and super isol, Good or Bad?
  42. Radial Oven Construction
  43. Fireclay
  44. Leaving the Plywood
  45. Material delivery Suggestion
  46. Brick Saw on Ebay - do not know poster
  47. 4th course and Angle Iron
  48. Progress pics
  49. Insulating Hearth Question
  50. Locating brick in Silverdale, Washington
  51. Recommended Construction Equipment
  52. Birdcage
  53. Getting Started
  54. refractories
  55. Insulation Question
  56. Is it time to "cure" yet?
  57. Two holes (not cracks) leaking smoke: mortar or furnace cement?
  58. dmun's 36" geodesic oven
  59. Ravensdale Oven
  60. Firebrick Primer
  61. Freaking RAIN!
  62. Progress
  63. excel program for brick angles
  64. Stainless vs Steel support for over the door bricks
  65. ####
  66. This is fascinating - the catenary arch
  67. Refractory Mortar Question
  68. ? on ratio of vermiculite to cement
  69. Question about vent
  70. Vent design
  71. Larger Base
  72. Oven opening size
  73. Fio's 35" Oven
  74. dumb question about laying the cooking surface
  75. Dome construction/Gap Question
  76. How strong is the FB refractory mortar recipe?
  77. Fire Brick Question
  78. Hearth Slab Flashing
  79. Brick Cutting question
  80. Thank You Drake
  81. Profile Question
  82. I've laid the oven floor bricks: 4 questions
  83. Drake's 38" Oven
  84. CHEAP dry abrasive brick saw from Harbor Freight - On sale!
  85. Where can I buy refractory CONCRETE?
  86. dome rings combining with chimney brick
  87. Pic of block stand and hearth
  88. Question #Bags of Concrete for Foundation
  89. Help - Using a ball for Construction
  90. Hearth heat transfer.
  91. Refractory mortar for oven dome
  92. Finding the Pompeii Oven Plans
  93. los angeles supplies
  94. How many fire bricks for a 32" oven?
  95. Rent an "industrial" brick saw or buy a tile saw?
  96. Chimney Questions
  97. Non-mortared hearth: Will it work?
  98. CanuckJim's Masonry Tools
  99. I think I'm convinced: No to barrel vault, yes to Pompeii
  100. couple of detail question before I pour the hearth
  101. vent in dome.
  102. red bricks
  103. Who wants to be an executive producer?
  104. New hearth slab design question
  105. Firebrick in So Cal
  106. Vermiculite...coarse or fine?
  107. plans
  108. Hearth slab construction
  109. dome construction
  110. building plans
  111. How Small Can I Go?
  112. large brick pizza oven
  113. Cooking floors from Forno Bravo
  114. BBQ Smoker under the pizza oven
  115. 39.3" round cooking surface (Low Vault) Naples style oven QUESTIONS?
  116. 39.3" round cooking surface oven Questions?
  117. Which blade for 10" tile/brick saw to use?
  118. Creating PDF for Pompeii Oven plans
  119. Questions re: cladding and insulation
  120. Oven Entrance-Firebrick or regular?
  121. 36" Oven Construction Pics
  122. Insulation
  123. Kiwi pete'soven
  124. materials list for 36" Pompeii oven
  125. Portable Pompeii???
  126. How much crack is too much crack?
  127. time to participate in my oven design
  128. Chimney Bricks: Thermal or Insulating?
  129. Pre-Construction Questions
  130. detailed Vent / chimney photos
  131. Send me the parameters and my CD will compute
  132. pompeii oven plans
  133. To cut, or not to cut (FIRST course!)
  134. Facade Brick Develop a hairline crack
  135. near catastrophe!
  136. Pompeii oven - too thick?
  137. Placing Cooking Surface (oven floor) on Hearth
  138. pompeii oven and code requirements
  139. vermiculite mixture
  140. Island Hearth
  141. Firebrick - Are these the right kind
  142. Solid model of Pompeii design
  143. ash collector bin at rear of oven chamber?
  144. Size of Angle Iron for Base
  145. Spacers angles
  146. 36 inch pompeii cad layout
  147. archway bricks--specifications
  148. Collapsible form
  149. pompeii oven construction began today
  150. Vermiculite Ventilation?
  151. Spherical or parabolic
  152. Oven / Smoker Combo
  153. So Far..So Good.......
  154. Hearth construction overview diagram
  155. sizes for a 47" napoleon style oven?
  156. Brick types
  157. New Pompeii Started
  158. Oven Doorway shape?
  159. First Course Of Brick
  160. Dome cracks
  161. Spanning the interior doorway
  162. First Pompeii
  163. tandoor thermal mass
  164. Thermal mass
  165. Refractory Mortar
  166. 36" brick oven
  167. Oven Hearth Slab
  168. Round floor for Pompeii Oven
  169. Finding Firebricks in Norcal
  170. Closing the dome
  171. Pompeii oven vent design
  172. Round Italian oven or breadbuilder's oven???
  173. Getting ready to start
  174. Repairing small cracks
  175. fireclay mortar ratios
  176. Brick count
  177. oven opening construction
  178. Do you need more mass (beyond the brick) in the dome
  179. Door opening size
  180. Making the brick cooking floor smooth