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Corner installation... - Forno Bravo Forum: The Wood-Fired Oven Community


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Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

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Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

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Corner installation...

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  • Corner installation...

    I noticed that at least one member of the forum has built their oven on an existing 3 1/2" thick patio slab. The reason this interests me is that my oven location would make screeding and pouring a proper 6" slab with 2" of gravel underneath fairly heinous.

    It could be done, but the end result would be an oven that was less well insulated (I plan to stick with a lot of loose vermiculite, maybe a 1" layer of blanket if my wife approves, so a 54"x54" stand is a lot better than a 46"x61" stand due to the sides) and perhaps no stronger than a corner installation. The reason being is that an existing masonry wall with footers forms the corner. It has withstood numerous earthquakes and seems to be doing quite well. I am hesitant to screw around with its foundation just to pour another. The thought of doing a double-thick block stand to spread out the weight and increase the surface area bearing the load has also occurred.

    Now that I have thought through the steps (I wish to build a 30-31" oven), I am not particularly leaning one way or the other, but if I can avoid destabilizing the existing wall and instead use it as part of the weight-bearing apparatus -- well, that would be very nice.

    Any thoughts? One way or another I'm going to end up sinking masonry anchors and welding or tying rebar, so I have no illusions about avoiding any work :-)