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To Footer or Not To Footer - Build begins in DC. - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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To Footer or Not To Footer - Build begins in DC.

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  • To Footer or Not To Footer - Build begins in DC.

    I can't decide if I should pour footers. I had planned on just doing a 5.5"d reinfoirced slab with 3" of compacted gravel below.

    I live in Wash. DC and we are in a transition zone, winter weather is all over the map. Frost line here is 24".

    Suggestions?
    Last edited by DC8702; 08-23-2010, 08:56 PM.

  • #2
    Re: To Footer or Not To Footer - Build begins in DC.

    The cost difference is really insignificant and the labor is pretty minimal - I would do it.

    Les...
    Check out my pictures here:
    http://www.fornobravo.com/forum/f8/les-build-4207.html

    If at first you don't succeed... Skydiving isn't for you.

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    • #3
      Re: To Footer or Not To Footer - Build begins in DC.

      I put in a footer, three feet down, one foot thick, extending six inches beyond the footprint of the oven, but I was building a two story chimney. If your oven isn't any taller than you are, I think a reinforced slab on well drained gravel is fine.
      My geodesic oven project: part 1, part 2

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      • #4
        Re: To Footer or Not To Footer - Build begins in DC.

        I'm in Louisville, KY. Our winters aren't quite as bad as DC, but we get plenty of cold weather. My slab is on a gravel base; so far no problems.
        Ken H. - Kentucky
        42" Pompeii

        Pompeii Oven Construction Video Updated!

        Oven Thread ... Enclosure Thread
        Cost Spreadsheet ... Picasa Web Album

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        • #5
          Re: To Footer or Not To Footer - Build begins in DC.

          Your reinforced slab is enough. You don't need footings unless you have unusually bad ground conditions. Even if you get movement from frost action, the slab will move as one unit. Unless it tilts enough for the pizzas to slide out on their own this is no problem.
          Last edited by Neil2; 08-24-2010, 06:31 PM.

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          • #6
            Re: To Footer or Not To Footer - Build begins in DC.

            Originally posted by DC8702 View Post
            I can't decide if I should pour footers. I had planned on just doing a 5.5"d reinfoirced slab with 3" of compacted gravel below.

            I live in Wash. DC and we are in a transition zone, winter weather is all over the map. Frost line here is 24".

            Suggestions?
            I used 4" stone, 5 1/2" concrete with six sono tubes dug down to 42" That is the frost line here in Ct. Lots of rebar and wire mesh for reinforcement.
            Build Thread:http://www.fornobravo.com/forum/f8/i...ome-15521.html
            Photos: http://groups.yahoo.com/group/brick-...67884/pic/list
            Oven Blog: http://johns-brickoven.blogspot.com/...ven-folly.html

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