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Another New Englander - Forno Bravo Forum: The Wood-Fired Oven Community

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Another New Englander

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  • Another New Englander

    First post here, trying to get the requisite two posts in so that I can add pics etc. Started digging yesterday, ran into some high water table problems. You'll eventually be able to see that thread, once it's in, if you really want to, in the Getting Started threads.

  • #2
    Re: Another New Englander

    And here's post #2. Now we'll see if I can add a link off to a pic in post #3.

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    • #3
      Re: Another New Englander

      Did I mention a high water table?



      OK, that worked. Off to the Getting Started thread.
      Last edited by jbaker; 04-06-2008, 08:49 AM.

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      • #4
        Re: Another New Englander

        Welcome, sorry about the groundwater problem. Any slope to the site? Can you drain it away?

        There was a post about bricks for trade/sale in Boston recently too....
        sigpicTiempo para guzarlos..... ...enjoy every sandwich!

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        • #5
          Re: Another New Englander

          Hey baker. Welcome to the forum, and good luck with your project.
          "Pizza, the world's most perfect food."

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          • #6
            Re: Another New Englander

            What's your soil/rock conditions?
            sigpicTiempo para guzarlos..... ...enjoy every sandwich!

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            • #7
              Re: Another New Englander

              The situation as I know it:

              The house is about 30 years old, and the land it sits on was an old New England farm. Old stone walls mark some of the property boundaries. The house sits on the highest point on the plot, where the oven is desired to be I will bet is 5' below that grade. We're in an area where there are numerous springs that run year 'round.

              We got down 40" with no problem using a 12" auger, at that point the water rushed in from about 15" down from top level. Looks like 4"-5" of topsoil (nice looking topsoil too, makes me jealous), then 4"-6" of a sandy clay mixture, then it appears to be clay. Nothing too big in the way of boulders (yet).

              Head over to here, there are a few pics.
              Last edited by jbaker; 04-06-2008, 02:43 PM.

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              • #8
                Re: Another New Englander

                ...has anyone ever built a swimming oven? You could dig a pool and have the oven in the middle on a floating island...
                "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

                http://www.fornobravo.com/forum/f8/p...pics-2610.html
                http://www.fornobravo.com/forum/f9/p...nues-2991.html

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                • #9
                  Re: Another New Englander

                  Originally posted by Frances View Post
                  ...has anyone ever built a swimming oven? You could dig a pool and have the oven in the middle on a floating island...
                  Ewww. It'd be like one of those tropical bars in the swimming pool. 100 people in there, swilling beer, making pizzas. And never getting out of the pool for hours on end. No need to, I guess.

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                  • #10
                    Re: Another New Englander

                    No need to - just pee out those beers right there. Who's gonna know?
                    GJBingham
                    -----------------------------------
                    Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

                    -

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                    • #11
                      Re: Another New Englander

                      Originally posted by gjbingham View Post
                      No need to - just pee out those beers right there. Who's gonna know?
                      I certainly wouldn't want to be the full time bartender.

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                      • #12
                        Re: Another New Englander

                        JBaker,

                        You've got a real problem there, not dissimilar to mine: good topsoil over clay plus springs. Looks like you'll have to dig around the perimeter, about 12 feet square, and put in crushed stone and Big O drainage pipe, covered by more stone, to drain it off to lower ground. It's more work, of course, but you can't build in your climate unless that water goes elsewhere, or you'll be looking at mighty frost heave come winter.

                        How do local contractors/farmers solve the problem?

                        Jim
                        "Made are tools, and born are hands"--William Blake, 1757-1827

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                        • #13
                          Re: Another New Englander

                          Originally posted by CanuckJim View Post
                          JBaker,
                          How do local contractors/farmers solve the problem?
                          I'm betting that they don't think about building pizza ovens....

                          I've got a few calls out to friends in the business, I'll report back as I get info.

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