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Frost line question???? - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Frost line question????

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  • Frost line question????

    After a year of planning I am finally ready to start my build. I live in michigan and I am wondering if I should put the oven on footings below the frost line of42". Its alot more digging and material but I don't want any problems. Any advice would be great....
    Thanks

  • #2
    Re: Frost line question????

    Welcome! Yours is a common question, and you can find many posts on the subject in this forum. A search for "footing" or "floating slab," for example, brings up some good discussions. I believe the prevailing wisdom is that a floating slab on a well-drained base should be adequate for a standard oven. Trust me, a below-the-frost-line foundation is a LOT of extra work and expense, unless you have some free labor lying around. There are other options worth considering too, such as sonotube piers or a poured foundation wall. I don't regret going below the frost line, but if I had it to do over again, I'd go with the floating slab.
    Keep us posted on your progress!
    Daren
    Picasa web album
    Oven-building thread

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    • #3
      Re: Frost line question????

      By "floating slab" what is customarily meant is a well reinforced concrete slab 5 inches thick or so. This will be strong enough to withstand settlement or heaving without a slab failure. At worst the slab and oven will tilt a bit.

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