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Outdoor Kitchen/Bar and Pompeii WFO Build in Southern California - Forno Bravo Forum: The Wood-Fired Oven Community

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Outdoor Kitchen/Bar and Pompeii WFO Build in Southern California

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  • Outdoor Kitchen/Bar and Pompeii WFO Build in Southern California

    I was able to break ground this weekend on my outdoor kitchen. Here are a couple pics:
    Attached Files
    http://n8sbar.servebeer.com/

    Oven Thread

    Kitchen/Bar Thread

  • #2
    Test Link from http://n8sbar.servebeer.com

    Here's a link to my blog http://n8sbar.servebeer.com
    The content in this thread should be kept up to date, providing my blog works properly.
    Last edited by n8huntsman; 01-22-2014, 10:41 PM.
    http://n8sbar.servebeer.com/

    Oven Thread

    Kitchen/Bar Thread

    Comment


    • #3
      Re: Outdoor Kitchen/Bar and Pompeii WFO Build in Southern California

      Looking good!!

      I assume that the base for the pizza oven will be built straight on the ground with the deck surrounding it? It's going to be too heavy to be built directly on the deck.

      Good luck! Will follow your thread!
      Last edited by boerwarrior; 01-23-2014, 09:27 AM.

      Comment


      • #4
        Re: Outdoor Kitchen/Bar and Pompeii WFO Build in Southern California

        Yes, the foundation of the oven will be concrete. The deck is build on 2x6 joists so the foundation should be just about flush with the top of the deck.
        http://n8sbar.servebeer.com/

        Oven Thread

        Kitchen/Bar Thread

        Comment


        • #5
          Re: Outdoor Kitchen/Bar and Pompeii WFO Build in Southern California

          Perfect! If you are going to keep your oven on the small side, mine is a 32 inch Pompeii and I have about the smallest possible base size you can get away with for this size oven. So take a look at my build if you are interested:

          http://www.fornobravo.com/forum/f8/3...nia-19283.html

          Comment


          • #6
            Re: Outdoor Kitchen/Bar and Pompeii WFO Build in Southern California

            With respect to construction of the base....I would STRONGLY suggest that you don't build your stand so that the wood storage is below the oven opening. I built mine that way (like almost everyone else) and really really dislike that aspect of the FB design for the stand.

            I think it is no good for two reasons:
            1. The space is so large under the oven that most of it is essentially unusable. Who wants to crawl five feet back into a spider infested cave to grab a piece of firewood?

            2. Every time you rake coals out of the oven a few hot embers fall into the stored wood. no bueno.

            A far better design in my opinion would be to make the stand into a sideways "H" ....(or any number of other possible configurations that would make a lot more sense than to have one small opening used to access a cavernous space.) That way you'd have smaller storage area on each side of the oven and wouldn't be dropping coals on to the wood storage.

            Bill

            Comment


            • #7
              Re: Outdoor Kitchen/Bar and Pompeii WFO Build in Southern California

              Originally posted by WJW View Post
              With respect to construction of the base....I would STRONGLY suggest that you don't build your stand so that the wood storage is below the oven opening. I built mine that way (like almost everyone else) and really really dislike that aspect of the FB design for the stand.

              I think it is no good for two reasons:
              1. The space is so large under the oven that most of it is essentially unusable. Who wants to crawl five feet back into a spider infested cave to grab a piece of firewood?

              2. Every time you rake coals out of the oven a few hot embers fall into the stored wood. no bueno.

              A far better design in my opinion would be to make the stand into a sideways "H" ....(or any number of other possible configurations that would make a lot more sense than to have one small opening used to access a cavernous space.) That way you'd have smaller storage area on each side of the oven and wouldn't be dropping coals on to the wood storage.

              Bill
              Very good advice Bill!

              There are plenty of great "alternatives" for the wood storage area that have been installed by users on this site that are not covered in the FB plans
              I don't care what folks say behind my back........They are either braggin' or.......lyin'

              joe watson

              My Build
              My Picasa Web Album

              Comment


              • #8
                Re: Outdoor Kitchen/Bar and Pompeii WFO Build in Southern California

                Very valid. Unfortunately with my design being in the corner of my yard, the opening must be on the same side as the oven opening. Maybe Ill build some sort of cart that can be pulled out so that I don't have to crawl in for the wood. I hate spiders.
                http://n8sbar.servebeer.com/

                Oven Thread

                Kitchen/Bar Thread

                Comment


                • #9
                  Re: Outdoor Kitchen/Bar and Pompeii WFO Build in Southern California

                  That is a bit of irony. In this land the Huntsman is a common house spider, no danger to anything other than other insects and is well liked and tolerated by many people.

                  Everyone loves a huntsman!
                  Cheers ......... Steve

                  Build Thread http://www.fornobravo.com/forum/f3/n...erg-19151.html

                  Build Pics http://www.facebook.com/media/set/?s...1&l=1626b3f4f4

                  Forno Food Pics https://www.facebook.com/media/set/?...1&l=1d5ce2a275

                  Comment


                  • #10
                    Re: Outdoor Kitchen/Bar and Pompeii WFO Build in Southern California

                    With all respect to Bill and Gulf,

                    my wood storage area is directly under my oven and I have had no issues. I generally only rake my ash long after the embers are cold, and I have had no issues reaching down and back for wood.

                    However I am still in my early 50's. Maybe when I am in my 60's I will feel differently about crawling under there!

                    Neil

                    Comment


                    • #11
                      Few more links for calculations

                      Acceptable deflection and bending calcs DEFLECTION
                      BEAM DEFLECTION CALCS


                      BOTH OF THE ABOVE PDF’S ARE ATTACHED IN CASE THE LINKS DIE.

                      http://n8sbar.servebeer.com/

                      Oven Thread

                      Kitchen/Bar Thread

                      Comment


                      • #12
                        Re: Outdoor Kitchen/Bar and Pompeii WFO Build in Southern California

                        Originally posted by n8huntsman View Post
                        Very valid. Unfortunately with my design being in the corner of my yard, the opening must be on the same side as the oven opening. Maybe Ill build some sort of cart that can be pulled out so that I don't have to crawl in for the wood. I hate spiders.
                        Check with your local Community College and see if they have a welding program. I had my carts custom built for bays in my corner install...works like a charm, and they only charged me for cost of materials. I use the left side for prep & serving materials and the right side for wood storage (bottom)/serving (top).

                        Being able to roll the carts in/out makes cleanup a breeze and lets me customize my counter space as needed.
                        Attached Files
                        Mike Stansbury - The Traveling Loafer
                        Roseburg, Oregon ( www.sablesprings.com )

                        Photo albums
                        (working on restoration after web site upgrade )

                        Comment


                        • #13
                          Final Pizza Oven Layout.... hopefully

                          Finally got the ground leveled and footers for the roof dug. It’s now time to set the forms for the oven foundation so I need to finalize the base design.
                          I struggled to come up with a way to do 45° angles with the block base of the oven. The only way I could do it left a seem where the blocks wouldn’t be tied together from one course to the next. I found some radiused block that I was able to make work but it made the base slightly smaller than I had hoped. This new design gives me about 6″ overhang all around. I think this will be okay because I’ll be using rebar in the hearth and the weight from the dome is now positioned almost directly on top of the walls. This will also give me room for the possibility of stone veneer on the face of the block.
                          Anybody have any thought on why this wont work?
                          Attached Files
                          Last edited by n8huntsman; 04-15-2014, 10:51 AM.
                          http://n8sbar.servebeer.com/

                          Oven Thread

                          Kitchen/Bar Thread

                          Comment


                          • #14
                            Re: Outdoor Kitchen/Bar and Pompeii WFO Build in Southern California

                            That should work fine. My preference is for a bit of workspace in front of the oven tunnel but that is a personal thing. The radiused block is a good idea.
                            Cheers ......... Steve

                            Build Thread http://www.fornobravo.com/forum/f3/n...erg-19151.html

                            Build Pics http://www.facebook.com/media/set/?s...1&l=1626b3f4f4

                            Forno Food Pics https://www.facebook.com/media/set/?...1&l=1d5ce2a275

                            Comment


                            • #15
                              Re: Outdoor Kitchen/Bar and Pompeii WFO Build in Southern California

                              I'd prefer some work room in front as well but the overall kitchen design just doesn't allow it. There will be plenty of room off to the right side of the oven though...
                              http://n8sbar.servebeer.com/

                              Oven Thread

                              Kitchen/Bar Thread

                              Comment

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