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Jed 04-02-2008 08:44 PM

New Oven started
1 Attachment(s)
Hello fella's!

This project is several months in the planning and finally the weather is warm enough to get started on a new oven in our back yard.... (we are in Bend, OR elevation 3,500 feet).

The intention is a 36" Pompeii Oven. The start point is a strip footing (below the local frost line) with the dry stack CMU base. Local supplier was selling 'seconds' with a colored, 'split face' CMU. I was planning to stucco the base, but like I the CMU well enough to keep it as is. I will fill the cells with concrete tomorrow.

Hope to have the hearth in place by the weekend.

Thanks to James for providing this great resource for this growing subculture - WFO's.


Barberque boy 04-02-2008 09:19 PM

Re: New Oven started
Welcome neighbor, I've been on hold myself on the other side of Mt Hood waiting for it to get above freezing. I finally got the hearth poured today. Interesting layout on the block, more work area when your finished?

jengineer 04-02-2008 09:37 PM

Re: New Oven started
Nice start, keep the photos coming. There is a wealth of information in past posts and with members on this board. Feel free to ask questions and then carefully weigh the myriad of answers. Listen closely to Dmun for construction and Canuck Jim for bread cooking techniques - of course that right there was a biased opinion...

Jed 04-03-2008 08:48 AM

Re: New Oven started
2 Attachment(s)
BBQ Boy,

The base is wider at the front to make room for some counter space, and then narrower in the back, just big enough to house the oven, insulation and exterior walls.

Off to fill the cells with heavy wet concrete!


dbhansen 04-03-2008 10:48 AM

Re: New Oven started
Those are interesting/cool blocks. It almost looks like you cut away the inside to make room for rebar.

mfiore 04-03-2008 11:18 AM

Re: New Oven started
Jed. That is a very cool block stand! Looking forward to the rest of the oven!

james 04-03-2008 11:48 AM

Re: New Oven started
I like that. Great shape -- I am guessing that is for a big, wide landing. What a good idea.

mfiore 04-03-2008 12:05 PM

Re: New Oven started
Jed, tell me more about your footing (that is the part I've been agonizing over the most). Is it poured concrete or did you put in block? How deep is it? Do you plan to put down a slab for the wood storage floor? Any photos of the footing?

gjbingham 04-03-2008 07:19 PM

Re: New Oven started
Welcome. Very nice start! Very cool base for the oven.

Go skiing for me at Batchelor. I can't seem to make it down there.

Say hi to Ellie-May! :D

Jed 04-03-2008 10:13 PM

Re: New Oven started
2 Attachment(s)
About the footing,

This is a strip footing about 12 - 14 inches wide, and about 10 inches deep. The bottom of the footing is about 13 inches below grade. That is deep enough to keep the structure below the frost line in our area. Two runs of #4 rebar (half inch stuff) about 3 or 4 inches from the top of the concrete. Vertical rebar where ever I felt like putting them.... At the corners, and no more than 32" in- between vertical's.

I decided not to build forms for the concrete, and just dig a hole... And then the 2 x 4 boards in the pictures are temporary supports to hold the rebar in place while the concrete is put in place and cures.

There are 24 lineal feet of footing, and I mixed 59 each, pf the 60 pound bags of Quikrete premix cement to fill in the hole.... Might be a little bit of over kill... and this quantity of cement was certainly over my planned quantity... by 20%.

I won't install a slab for the wood but will leave the area under the WFO as a gravel surface.

Thanks for the comments, hope this isn't to much information!


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