web analytics
New foundation question - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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!

Forno Bravo
See more
See less

New foundation question

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • New foundation question

    Hi everyone

    I'm about to start my outdoor kitchen with wfo in southern ontario(3' frost line) and am having problems finding a scenario on here that pertains to me. Yes, I will be pouring a slab without a foundation but I have a couple of options I have been debating...

    I will be building a 36" wfo and would like to attach a counter to the one side of it. Will the uneven distribution of weight( heavy wfo on one end....light steel framed/stucco counter on the other) cause issues?

    Am I better off leaving a gap between the two so that IF there is heaving that the two can "float" unattached?

    All comments are welcomed and I appreciated

    Thanks everyone
    houseofparliament@hotmail.com

  • #2
    Re: New foundation question

    Originally posted by houseofparliament View Post
    Hi everyone

    I'm about to start my outdoor kitchen with wfo in southern ontario(3' frost line) and am having problems finding a scenario on here that pertains to me. Yes, I will be pouring a slab without a foundation but I have a couple of options I have been debating...

    I will be building a 36" wfo and would like to attach a counter to the one side of it. Will the uneven distribution of weight( heavy wfo on one end....light steel framed/stucco counter on the other) cause issues?

    Am I better off leaving a gap between the two so that IF there is heaving that the two can "float" unattached?

    All comments are welcomed and I appreciated

    Thanks everyone
    I never like the idea of attaching the counter to the oven structure itself, because of dynamic movement. Given your location, you have to deal with that, so I recommend a separate slab for the counter support ( assuming its a cabinet or something). You can still keep the counter very close to the oven, but spaced to accommodate any movement that occurs.
    Old World Stone & Garden

    Current WFO build - Dry Stone Base & Gothic Vault

    When we build, let us think that we build for ever.
    John Ruskin

    Comment

    Working...
    X