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beating a dead horse-footings-club foot - 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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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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