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beating a dead horse-footings-club foot - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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beating a dead horse-footings-club foot

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  • beating a dead horse-footings-club foot

    hey guys

    i don't want to beat a dead horse with this "footings...yes/no" discussion but i have a question that i don't believe i've seen an answer to here.

    i live in canada and yes i have frost and after talking with a lot of people and reading tonnes of great stuff on here i have decide to float a slab and go for it.

    6", 8" of concrete....6-12" of crushed stone are all great variables to consider but i've yet to hear anybody discuss weather or not they put(what i would locally call a) "club foot" oe a "boot"on their pad? ....a deeper amount of concrete around the perimeter of the slab(i.e. 6" of concrete in the middle and maybe 10" around the perimeter).

    any suggestions or ideas?

    thanks guys....this forum is great and i cant wait to get rockin on my project!
    houseofparliament@hotmail.com

  • #2
    Re: beating a dead horse-footings-club foot

    ".a deeper amount of concrete around the perimeter"

    Called a "thickened slab edge".

    And no, you don't need to do this.

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    • #3
      Re: beating a dead horse-footings-club foot

      Thicken the edge of the slab....it cant hurt.

      I designed my slab based on what our zoning office required. I built my oven on a "monolithic" slab. 8' x 7' footprint. Footers on each side (left and right) (1' x 8') extend 3 feet down (below the frost line). Between the footers is 8" gravel and 4" concrete.

      Way overkill in my opinion, but it aint goin' anywhere!

      Comment


      • #4
        foundation question

        in the instruction page for foundation sizes for the 42 inch oven forno brava says 73 by 86 and that's ok but for a corner placement, where the ovens center line front to back is 45 degrees to the corner which way would you orient the slab? I am considering just making the thing 86" by 86" or seven foot square I would welcome any and all opinions.

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