 Re: Beginner with a foundation problem.
Welcome aboard Tom,
You have a lot of fun ahead of you.
Here are the rough dimensions I get:
Width
36" oven floor
9" oven walls (4 1/2" half bricks, thin exterior mortar)
6" all blanket insulation (3" per side)
2" Igloo stucco enclosure
53" Wide
Depth
36" floor
9" dome
3" rear insulation
1" rear stucco
8" vent landing (floor)
57" deep
It seems really tight depth wise. You can minimize your landing, but I've done that in the past, and you wil miss having a good size landing.
Can you made you slab bigger?
If you decide to that (while you are at it) and if you have the space, I would add enough wide to accommodate a 39" oven. 3" doesn't matter in your outdoor kitchen space, but I think you will enjoy having the space once you start cooking.
As Mel Brooks says, "work, work, work."
Check postings from johnrbek -- he built an aggressively low dome (though I don't think he brought the vent back directly oven the dome -- something we don't think is worth the extra effort).
I think there are a couple of other really low dome. Can anyone help with that?
James |