Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (http://www.fornobravo.com/forum/)
-   Introductions (http://www.fornobravo.com/forum/f3/)
-   -   New build in Pa. (http://www.fornobravo.com/forum/f3/new-build-pa-19284.html)

Steve516 04-29-2013 09:06 AM

New build in Pa.
 
My wife and I have been considering a build for a couple of years now. Last summer I built a temporary oven out of old clay bricks. We came across a site online that showed you how to build it. After I got all the materials together it took me a couple of hours to put it together and we were eating pizza that night! We had a lot of fun with that last summer. That confirmed our desire to build a real oven.I'm planning to build a 42" Pompeii oven, corner build with a 6' long countertop for prep work.
I have the footprint for the slab dug out and am considering installing 8" sonotubes in the corners and one at end of the counter at a depth of 42". I'm not sure if I really need them. With 6" of 3/4 crushed stone and then 6" of concrete on top of that the 8" footers may be a little overkill. Any suggestions or opinions?

silvfox 04-30-2013 05:21 AM

Re: New build in Pa.
 
Steve, Yes the 8" sonotubes are over kill. But do use a rebar grid in your slab. 1/2" @
12" O.C. would be great. Don't forget to drive your form stakes flush with your form lumber. Get them out of your way for screading concrete.
John

Steve516 04-30-2013 12:58 PM

Re: New build in Pa.
 
Thanks Silvfox,
Just concerned about heaving in the winter, but there will be a lot of weight on that slab. Where in Minnesota are you? I lived in Minneapolis in the late 70's, early 80's. I went to Bethel College and then to the U of M.

silvfox 05-01-2013 06:02 AM

Re: New build in Pa.
 
If your slab is poured on virgin soil (no back fill) any frost heave will be uniform and won't cause a tilt in a floor this small. If you're forming with 2 x 6 thats plenty thick enough for a good solid foundation that will be there long after you. I'm in SE MN. and graduated from St. Mary's U in Winona.


All times are GMT -7. The time now is 07:30 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC