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First time Pizza oven plan - 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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First time Pizza oven plan

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  • First time Pizza oven plan

    Ok I have been reading the guide for about a year and have finally decided to go ahead and build a pizza oven. The site is a tremendous source of information. First the location. I want to build it off the end of an existing covered deck. SO any additional concerns with cutting through the roof, clearances to surrounding items (I am using the 2' clearance within a 10" radius as a rule of thumb)?

    With the increased height of the base do I need to take anything into consideration when building the cinder block base?

    My intention is to run the chimney straight up through the roof but it will be 10' high. I am looking at the Casa 2g90 modular oven. Do I need to consider anything with a taller chimney such as a larger diameter in order to maintain a good air draw?
    Attached Files

  • #2
    Re: First time Pizza oven plan

    Alex,

    I would get a structural engineer to help out with the proper footing size and wall thickness. Due to the top heavy load, I would hate to see the oven topple over. A good structural engineer will cost a few bucks up front, but will save a huge headache later!
    Jen-Aire 5 burner propane grill/Char Broil Smoker

    Follow my build Chris' WFO

    Comment


    • #3
      Re: First time Pizza oven plan

      Hi Alex and welcome aboard!
      I built my Pompeii and ran it through a steel roof, see

      http://www.fornobravo.com/forum/f35/...rway-4591.html

      You will need to run a larger outer diameter sleeve which should then be filled with good insulating material or even left free provided you have at least 1" gap between them as a heat shield. My chimney is almost 10' high and 8" diameter and draws a treat.

      Cheers.

      Neill
      Prevention is better than cure, - do it right the first time!

      The more I learn, the more I realise how little I know


      Neillís Pompeiii #1
      http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
      Neillís kitchen underway
      http://www.fornobravo.com/forum/f35/...rway-4591.html

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      • #4
        Re: First time Pizza oven plan

        "With the increased height of the base do I need to take anything into consideration when building the cinder block base?"

        Consider sonu tube piers for this application. Three 7 or 8 inch piers either down 4 feet or coming of a spread footing (depending on your soil conditions). Make sure your foundations for the new oven are completely independent from any existing foundations. For example, if the existing foundations go down any depth (basement ?), the new footing should also be at that depth.

        I agree with C5dad. Have an expert have a look.

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