[brokencookie]

After bathing in the collective experience and knowledge of this forum for the last 4 months, I am ready to commit to building an oven. I am located in Olympia, WA and will have to deal with liquid sunshine. I am working on my plans now so I can be ready to start in the spring. My current plans include a 36 inch Pompei oven in a corner installation with a brick smoker and a brick BBQ. My challenges include building this all in a 9.5 ft x 25 ft area next to the house. While I can find no building codes that apply I think I will need to extend the chimney to a height of about 13 ft above grade. I am also planning to incorporate an "ash/coal drop slot" in the entrance of the oven.
My wife has been making homemade pizza once a week for the last 21 years and I told her I was going to build the oven for her. However, I think we both know the oven will really be my toy.
I have to say that, after extensive research, this is the most informative, kindest, best laid out and complete forum for oven builders. I appreciate all of the effort that goes into it and I am looking forward to soliciting your opinions and help during my build. Hopefully I will be able to repay in kind. I have already infected 2 of my co-worker with WFO fever and hope to infect more as time goes on.