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Off to a bad start? - 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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Off to a bad start?

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  • Off to a bad start?

    So I had the guys who redid our patio and front steps pour a foundation for the oven last year. Then I had a baby and forgot about ovens. I'm finally ready to start the stand for my 42" oven and realized that somehow I had them make a 70x83.5" slab, instead of 77"x86". A year later, I have no idea where those dimensions came from. Probably panicking about the baby, or the contractor messed up, or both. Anyway, I can still barely fit a 69x76" stand in on the slab, but that means no room for proper finish, and also, two sides of the stand will be just about flush with the edge of the slab (barely 1/2" to spare on either side.)

    So my questions:
    1- Is it ok to put one side of the stand so close to the edge of the slab? I live just north of NYC where it freezes - if the slab erodes a bit under the blocks, can this cause problems for the oven?

    2- If I go ahead with the stand, can I pour more slab around the perimeter to allow for finish material?

    I could also make a smaller stand and oven, but I'm hoping this is only a last resort. This is not what I imagined dealing with on my first day of build!

    -Jim
    Here's mine:
    http://www.fornobravo.com/forum/f8/j...man-15992.html

  • #2
    Re: Off to a bad start?

    You should be fine. Depending on what finish you want, you really don't need foundation under it. If you were doing a layer of four inch brick, you might be in trouble, but if you were, you could easily substitute half the block layer for brick, using four inch blocks under the brick to support the slab.

    Good luck with the project!
    My geodesic oven project: part 1, part 2

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    • #3
      Re: Off to a bad start?

      I would pour a footing around the perimiter of your slab, it is more work but in the end worth it. Note the footing should be lIke at least 8" wide by 8" thick with some rebar then you will be safe.

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      • #4
        Re: Off to a bad start?

        There are a few builds here where the builder installed a support slab that protruded past the block stand.

        Congrats on your new addition, BTW.

        Comment


        • #5
          Re: Off to a bad start?

          Or you can set back the walls about 4 inches from the edge of your slab. The reinforced suspended slab, which the oven will be built on, can cantilever (extend) out beyond the walls the eight to 12 inches or so you need.
          Last edited by Neil2; 09-12-2010, 10:38 AM.

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          • #6
            Re: Off to a bad start?

            Neil-

            Great idea. I think I'll do that so I can build a 42" oven, instead of making it smaller. Okey doke. I'm gonna start a new thread for my build.
            Here's mine:
            http://www.fornobravo.com/forum/f8/j...man-15992.html

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