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  1. Boccu's oven
  2. chimney question
  3. Tuscan and Naples designs
  4. Feeling brave... a true Neopolitan Pizza Oven
  5. Dome Angle Question
  6. Updated Dome Construction page
  7. How does the dome meet the door?? .....
  8. captain: didn"t get passed 2 mississippi
  9. underfloor mortar - wet or dry?
  10. hearth done - brick floor and dome next
  11. captain. what size vent
  12. dome 'cap'??
  13. Smoking (BBQ)
  14. using second hand bricks
  15. captain : is the weather going to effect the curring
  16. Gaps in the Brick Floor
  17. captain: the harth is done.
  18. Captain: Bari style oven
  19. Insulating Hearth Too Big, no room for anchors
  20. looking for vermiculite
  21. captain
  22. captain
  23. Christo's Cucina
  24. Hearth and Dome construction questions
  25. Captain
  26. Home Slice
  27. Another Texas oven
  28. New Vent Instruction Page
  29. Chris's Oven in Austin
  30. Saint Helena Oven
  31. Non permanent oven
  32. Leave a reveal at the entry to the oven
  33. Insulating Hart
  34. Looking For Winterizing Advice
  35. Curb around the insulating hearth material
  36. Mortar required to build a 42" dome
  37. Cast iron doors
  38. Falling Motar
  39. Super Isol Questions
  40. Falling Dome Brick Photo - whaddya think?
  41. Enclosing the dome
  42. Finally Started
  43. Pompeii Oven
  44. Thermal break between dome and chimney box
  45. Wet Saw.....2 Thumbs way up!
  46. How Many Firebricks?
  47. Insulating dome with Insulfrax only - but how much?
  48. block layout for stand
  49. Oven entry
  50. Door?
  51. Landing temp break?
  52. Flue installation
  53. New Hearth Design Page
  54. Ever have a terra cotta flue liner crack?
  55. Insulating Hearth Questions
  56. Layer of vermiculite and super isol, Good or Bad?
  57. Radial Oven Construction
  58. Fireclay
  59. Leaving the Plywood
  60. Material delivery Suggestion
  61. Brick Saw on Ebay - do not know poster
  62. 4th course and Angle Iron
  63. Progress pics
  64. Insulating Hearth Question
  65. Locating brick in Silverdale, Washington
  66. Recommended Construction Equipment
  67. Birdcage
  68. Getting Started
  69. refractories
  70. Insulation Question
  71. Is it time to "cure" yet?
  72. Two holes (not cracks) leaking smoke: mortar or furnace cement?
  73. dmun's 36" geodesic oven
  74. Ravensdale Oven
  75. Firebrick Primer
  76. Freaking RAIN!
  77. Progress
  78. excel program for brick angles
  79. Stainless vs Steel support for over the door bricks
  80. ####
  81. This is fascinating - the catenary arch
  82. Refractory Mortar Question
  83. ? on ratio of vermiculite to cement
  84. Question about vent
  85. Vent design
  86. Larger Base
  87. Oven opening size
  88. Fio's 35" Oven
  89. dumb question about laying the cooking surface
  90. Dome construction/Gap Question
  91. How strong is the FB refractory mortar recipe?
  92. Fire Brick Question
  93. Hearth Slab Flashing
  94. Brick Cutting question
  95. Thank You Drake
  96. Profile Question
  97. I've laid the oven floor bricks: 4 questions
  98. Drake's 38" Oven
  99. CHEAP dry abrasive brick saw from Harbor Freight - On sale!
  100. Where can I buy refractory CONCRETE?
  101. dome rings combining with chimney brick
  102. Pic of block stand and hearth
  103. Question #Bags of Concrete for Foundation
  104. Help - Using a ball for Construction
  105. Hearth heat transfer.
  106. Refractory mortar for oven dome
  107. Finding the Pompeii Oven Plans
  108. los angeles supplies
  109. How many fire bricks for a 32" oven?
  110. Rent an "industrial" brick saw or buy a tile saw?
  111. Chimney Questions
  112. Non-mortared hearth: Will it work?
  113. CanuckJim's Masonry Tools
  114. I think I'm convinced: No to barrel vault, yes to Pompeii
  115. couple of detail question before I pour the hearth
  116. vent in dome.
  117. red bricks
  118. Who wants to be an executive producer?
  119. New hearth slab design question
  120. Firebrick in So Cal
  121. Vermiculite...coarse or fine?
  122. plans
  123. Hearth slab construction
  124. dome construction
  125. building plans
  126. How Small Can I Go?
  127. large brick pizza oven
  128. Cooking floors from Forno Bravo
  129. BBQ Smoker under the pizza oven
  130. 39.3" round cooking surface (Low Vault) Naples style oven QUESTIONS?
  131. 39.3" round cooking surface oven Questions?
  132. Which blade for 10" tile/brick saw to use?
  133. Creating PDF for Pompeii Oven plans
  134. Questions re: cladding and insulation
  135. Oven Entrance-Firebrick or regular?
  136. 36" Oven Construction Pics
  137. Insulation
  138. Kiwi pete'soven
  139. materials list for 36" Pompeii oven
  140. Portable Pompeii???
  141. How much crack is too much crack?
  142. time to participate in my oven design
  143. Chimney Bricks: Thermal or Insulating?
  144. Pre-Construction Questions
  145. detailed Vent / chimney photos
  146. Send me the parameters and my CD will compute
  147. pompeii oven plans
  148. To cut, or not to cut (FIRST course!)
  149. Facade Brick Develop a hairline crack
  150. near catastrophe!
  151. Pompeii oven - too thick?
  152. Placing Cooking Surface (oven floor) on Hearth
  153. pompeii oven and code requirements
  154. vermiculite mixture
  155. Island Hearth
  156. Firebrick - Are these the right kind
  157. Solid model of Pompeii design
  158. ash collector bin at rear of oven chamber?
  159. Size of Angle Iron for Base
  160. Spacers angles
  161. 36 inch pompeii cad layout
  162. archway bricks--specifications
  163. Collapsible form
  164. pompeii oven construction began today
  165. Vermiculite Ventilation?
  166. Spherical or parabolic
  167. Oven / Smoker Combo
  168. So Far..So Good.......
  169. Hearth construction overview diagram
  170. sizes for a 47" napoleon style oven?
  171. Brick types
  172. New Pompeii Started
  173. Oven Doorway shape?
  174. First Course Of Brick
  175. Dome cracks
  176. Spanning the interior doorway
  177. First Pompeii
  178. tandoor thermal mass
  179. Thermal mass
  180. Refractory Mortar
  181. 36" brick oven
  182. Oven Hearth Slab
  183. Round floor for Pompeii Oven
  184. Finding Firebricks in Norcal
  185. Closing the dome
  186. Pompeii oven vent design
  187. Round Italian oven or breadbuilder's oven???
  188. Getting ready to start
  189. Repairing small cracks
  190. fireclay mortar ratios
  191. Brick count
  192. oven opening construction
  193. Do you need more mass (beyond the brick) in the dome
  194. Door opening size
  195. Making the brick cooking floor smooth