Welcome to Discourse (1)
BrickWood Box Experiences and Builders (1)
Hairline crack, is this a problem and how to fix? (1)
SBC instead of Stucco? (7)
Custom Pizza Oven Doors (1)
Styrofoam removal (5)
Which direction do I position the front of the oven in a High-Wind Area (Coastal Town) (2)
20 years in the pizza business but I still can’t get the oven floor to temperature :( (2)
High-Temp Silicone - Replacement Tube (2)
Paver patio strong enough? (3)
Base slab construction below grade (5)
Insulation over brick (7)
Food Grade Refractories - Ovenzz Brand from Harbison Walker (3)
Working with stucco (2)
Safety & Policy Notices (1)
Sand Core 2” x 4” Method (1)
Protecting oven during the winter (6)
Veneer on front of Mattone Barlie (4)
Cleaning the Hearth Fire Brick / Cooking Surface with a wet T-shirt. Recommended? (2)
Foam insert stuck (4)
DuraTech Exhaust Pipe - Insulated Double-Wall vs. Inexpensive Single Wall (3)
How messed up is my oven, rained 10 hours after mortar? (2)
Hardwood Kindling (2)
Hearth Slab for Barile (3)