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carioca 12-29-2006 10:01 PM

getting closer...
1 Attachment(s)
Today I finally got ready for pouring the footings - which I'll leave until next year (next week)...

Attached a shot of the round footing arrangement, with twin pieces of steel mesh in position at the top and bottom position. I plan to have a slab thickness of 125 mm. (Engineers: pls yell if there's something seriously amiss that I can correct before the pour!)

Have a brilliant New Year!


Marcel 12-30-2006 06:26 AM

Re: getting closer... Looks top notch!
(M) Hi, Carioca,

(M) I'm no engineer but I can see from your professional work that your foundation slab will be very strong if your concrete mixture has enough cement. The 125 mm converts to just shy of 5 inches and should be ample, particularly in view of the generous use of re-bar.

(M) There is at least one builder on this forum who also constructed a circular footprint for the hearth stand, Chad, AKA janprimus :

(M) Also, "sailfish" at

(M) Now if you can build the rest of the oven to such high standards you'll be the envy of the round slab group!



Marcel 12-30-2006 06:30 AM

Re: getting closer...
(M) Here is one more from Simone:



Versachi 12-30-2006 08:51 AM

Re: getting closer...
I'm not an engineer either but since I am in construction I have poured more than a few engineered slabs. That fine web of rebar looks more than strong enough for a brick oven and could probably be used as a helicopter pad in an emergency:D Great work imo!

Cheers from the chilly north, Versachi

carioca 12-30-2006 04:46 PM

Re: getting closer...
Thanks guys for the encouragement! Marcel, I've looked at your 'reference sites' and am pleased to know I'm not the odd one out with a round slab...

Versachi, I don't know about the helipad - but I checked with our council what their policy was on barbecues. Turns out I can build one without planning permission or reference to them subject to certain distance (from boundaries) and height conditions; so Il forno del gallo chi canta is officially a 'barbeque'!

I guess I'll have to cook the occasional suckling pig in it to maintain this claim :-)



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