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New Build On Existing Slab- NC - 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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New Build On Existing Slab- NC

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  • New Build On Existing Slab- NC

    Hello WFO's

    I've been reading the forums and I feel I am well equipped to start a new corner build for a 42" oven w/ outdoor kitchen.

    I am looking for input on building on an existing patio/slab.

    The slab was poured on very hard clay, with 8" footers poured. There is approx. 6" of gravel fill below the slab. The slab was not reinforced with rebar.

    There is a pic below.

    My questions are:

    Is this sufficient for the weight of the oven?

    Should an additional foundation slab be poured atop the existing slab?

    If not, should I drill into the existing slab to set the rebar for the frame?

    Any help is greatly appreciated.

    I will continue to post pics of my build.


  • #2
    Re: New Build On Existing Slab- NC

    Hello,
    I ran across your thread and was wondering if you went ahead and built on the existing slab. I'm doing the same thing and taking a chance on it carrying the load without cracking and slumping.

    Joe

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    • #3
      Re: New Build On Existing Slab- NC

      You don't say how thick the slab is, but it should probably be 4" thick. If you don't have any idea how thick it is, you can drill a small hole through it to test for its thickness.
      Kindled with zeal and fired with passion.

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      • #4
        Re: New Build On Existing Slab- NC

        David,

        I know it's at least 4 inches thick and probably more like 5 or 6. It's been here for 30 years, hasn't moved, and only has a few hairline cracks. It was the floor for a pole building which I tore down. Anyway, I already started my oven project so what will be will be. Don't even know why I posted the question.
        Thanks for the comment.

        Joe

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        • #5
          Re: New Build On Existing Slab- NC

          My gut reaction is that foundation will probably be more than fine.

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