Greetings from Wisconsin

[asudavew]

Originally Posted by gjbingham

Wiscaansen, huh? Welcome. I bet you don't last till '09 till you start. Easy stuff - oven building. Don't waste a year. Download the free plans from the FB store and read them several times. Decide how you want to proceed, then go for it.

George is right on!
It quickly becomes an obsession!

Welcome aboard.

Dave

[schallert]

Cplain,

West Madison here. Have been really excited about this for a few weeks, started excavation for the foundation a few days ago. This oven will be apart of an elevated patio in my backyard, up a hill. I have some questions regarding building the stand partially into the hillside. Drainage, backfill, and foundation base. Can you or anyone provide me with info to help?

Also, any CODE issues?

Dan

[dmun]

We've seen ovens partly supported by retaining walls, the hearth poured directly on the ground behind the wall. The retaining wall should be masonry, and have proper footings, not a stack of railroad ties.

Most building departments consider freestanding pizza ovens the same as barbeques, and don't issue permits or do inspections. The same setback from property line issues apply as for sheds. (Here, five feet) Your chimney should be two feet above anything within 10 feet.

Welcome!

[cplain]

Dan:

Great to have somebody so close...

I can't answer on code because mI haven't looked into that yet...we've yet to move. Also, I'm actually going to be in the town of Blooming Grove. Until it's annexed by Madison, it appears the town wroks well with builders...their one inspector is very nice and helpfu.

Big question...where are you getting materials? Did you buy firebrick, mortar, etc. yet? I haven't had time to do much looking yet...

Craig

[schallert]

Craig,

Same here. We can share a lot of learnings and have the opportunity to see results and techniques first hand. I just in the planning phase. I have my new patio roughed in and before I create the backside retaining wall and pavers, I need to excavate the foundation properly. I will document and share my plans before I begin. This forum is the awesome. Such great people with shared passion. We can discuss building materials soon.

Dan

[schallert]

dmun, thanks! I am blown away by this community. I have a concerte contractor, friend of a friend coming by this weekend to inspect by site and discuss best practices for the foundation.

Cheers.

[james]

If you get questions from a local building inspector or fire department, show them the Casa installation guide -- it has UL approval (I love saying that), and you can apply the same concepts (set back from combustible at the opening, venting, chimney placement, etc.) to an outdoor Pompeii oven to make them happy. That should help.
James

[thebadger]

I second what Dmun said.

I checked with the building inspector and didn't need to pull a permit. I don't really think he knew what a WFO was but I said it was like a BBQ.

Check with zoning. For my area no issues since wfo aren't "on record" but the lady I spoke with (who knew what a wfo was) recommended a 5 ft set back from the property line. I'm very close to that (not 100% sure) but good friend with my neigbors.

You do need to keep in mind your chimney in relation to other structures.

Good luck
Dick