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  1. ? on ratio of vermiculite to cement
  2. Question about vent
  3. Vent design
  4. Larger Base
  5. Oven opening size
  6. Fio's 35" Oven
  7. dumb question about laying the cooking surface
  8. Dome construction/Gap Question
  9. How strong is the FB refractory mortar recipe?
  10. Fire Brick Question
  11. Hearth Slab Flashing
  12. Brick Cutting question
  13. Thank You Drake
  14. Profile Question
  15. I've laid the oven floor bricks: 4 questions
  16. Drake's 38" Oven
  17. CHEAP dry abrasive brick saw from Harbor Freight - On sale!
  18. Where can I buy refractory CONCRETE?
  19. dome rings combining with chimney brick
  20. Pic of block stand and hearth
  21. Question #Bags of Concrete for Foundation
  22. Help - Using a ball for Construction
  23. Hearth heat transfer.
  24. Refractory mortar for oven dome
  25. Finding the Pompeii Oven Plans
  26. los angeles supplies
  27. How many fire bricks for a 32" oven?
  28. Rent an "industrial" brick saw or buy a tile saw?
  29. Chimney Questions
  30. Non-mortared hearth: Will it work?
  31. CanuckJim's Masonry Tools
  32. I think I'm convinced: No to barrel vault, yes to Pompeii
  33. couple of detail question before I pour the hearth
  34. vent in dome.
  35. red bricks
  36. Who wants to be an executive producer?
  37. New hearth slab design question
  38. Firebrick in So Cal
  39. Vermiculite...coarse or fine?
  40. plans
  41. Hearth slab construction
  42. dome construction
  43. building plans
  44. How Small Can I Go?
  45. large brick pizza oven
  46. Cooking floors from Forno Bravo
  47. BBQ Smoker under the pizza oven
  48. 39.3" round cooking surface (Low Vault) Naples style oven QUESTIONS?
  49. 39.3" round cooking surface oven Questions?
  50. Which blade for 10" tile/brick saw to use?
  51. Creating PDF for Pompeii Oven plans
  52. Questions re: cladding and insulation
  53. Oven Entrance-Firebrick or regular?
  54. 36" Oven Construction Pics
  55. Insulation
  56. Kiwi pete'soven
  57. materials list for 36" Pompeii oven
  58. Portable Pompeii???
  59. How much crack is too much crack?
  60. time to participate in my oven design
  61. Chimney Bricks: Thermal or Insulating?
  62. Pre-Construction Questions
  63. detailed Vent / chimney photos
  64. Send me the parameters and my CD will compute
  65. pompeii oven plans
  66. To cut, or not to cut (FIRST course!)
  67. Facade Brick Develop a hairline crack
  68. near catastrophe!
  69. Pompeii oven - too thick?
  70. Placing Cooking Surface (oven floor) on Hearth
  71. pompeii oven and code requirements
  72. vermiculite mixture
  73. Island Hearth
  74. Firebrick - Are these the right kind
  75. Solid model of Pompeii design
  76. ash collector bin at rear of oven chamber?
  77. Size of Angle Iron for Base
  78. Spacers angles
  79. 36 inch pompeii cad layout
  80. archway bricks--specifications
  81. Collapsible form
  82. pompeii oven construction began today
  83. Vermiculite Ventilation?
  84. Spherical or parabolic
  85. Oven / Smoker Combo
  86. So Far..So Good.......
  87. Hearth construction overview diagram
  88. sizes for a 47" napoleon style oven?
  89. Brick types
  90. New Pompeii Started
  91. Oven Doorway shape?
  92. First Course Of Brick
  93. Dome cracks
  94. Spanning the interior doorway
  95. First Pompeii
  96. tandoor thermal mass
  97. Thermal mass
  98. Refractory Mortar
  99. 36" brick oven
  100. Oven Hearth Slab
  101. Round floor for Pompeii Oven
  102. Finding Firebricks in Norcal
  103. Closing the dome
  104. Pompeii oven vent design
  105. Round Italian oven or breadbuilder's oven???
  106. Getting ready to start
  107. Repairing small cracks
  108. fireclay mortar ratios
  109. Brick count
  110. oven opening construction
  111. Do you need more mass (beyond the brick) in the dome
  112. Door opening size
  113. Making the brick cooking floor smooth