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  #11  
Old 01-20-2011, 08:01 PM
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Join Date: May 2009
Location: Austin, Texas
Posts: 102
Default Re: Hoping to choose & begin soon in Chch NZ. Thoughts required.

For the slab which is what I think you are talking about I scrounged around and found some old heavy gauge mesh shelves, the industrial kind and some lengths of angle iron and wired them together and made sure to suspend them in the concrete before the pour. The thing I learned before doing this was that curing makes a big difference in how strong the slab ends up. I poured the slab, kept it wet for about four days by soaking burlap on top of the slab. Then I let it cure for 3 weeks with no load before I started my construction. According to the Portland Cement Association (has a lot of data on this topic) the length of time for curing has a direct impact on the final strength. In short, take your time, lots of time.

As far as the build time after slab, unless you want it to, it should not take 12 months. I built mine on weekends and evenings and it took 3 months. Some folks build them faster but my son and I took our time.

Last edited by DimTex; 01-20-2011 at 08:06 PM. Reason: added more content
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  #12  
Old 01-20-2011, 08:46 PM
Laborer
 
Join Date: Jan 2011
Location: Christchurch, New Zealand
Posts: 79
Default Re: Hoping to choose & begin soon in Chch NZ. Thoughts required.

Got a quote for a contractor to build the 11m of 2m high fence via precast concrete slabs. Aprrox $7500 !!!!! So it'll be concrete block.
I'll build the foundations for the fence & oven but will get a block layer to lay the blocks for the fence as would take me many days to lay 300 or so blocks with my lack of skills. Decent block layer will do it in a day ??? Better to pay someone skilled and save myself many many days labour.
I'll fill the fence blocks myself after block layer is finished and will then I'll lay the oven base since those blocks can be dry stacked.
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  #13  
Old 01-21-2011, 06:00 AM
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Default Re: Hoping to choose & begin soon in Chch NZ. Thoughts required.

Quote:
Decent block layer will do it in a day ??? Better to pay someone skilled and save myself many many days labour.
Yes, for something that's so commonly done, laying concrete block is surprisingly difficult. If you can get help with this, it will save your time (and your back)
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  #14  
Old 01-21-2011, 02:38 PM
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Join Date: Oct 2006
Location: Vancouver Island
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Default Re: Hoping to choose & begin soon in Chch NZ. Thoughts required.

I, too am in an earthquake zone. The trouble with using precast sections is the issue of tying the structure together to prevent sheer failure at the joints resulting from the horizontal acelleration in earth quakes.

An important detail is to tie your at grade slab (or foundation) rebar to your wall rebar and to tie your wall rebar to your suspended slab rebar.

For example, when pouring an at grade slab, have at least one, preferably two, rebar at each corner bent 90 degrees with about 18 inches sticking up vertically.

To these verticals, tie your wall rebar with that in turn having at least 18 inches bent horizontally to tie to your suspended slab rebar.

Use rebar (3/8 or 1/2 inch) not WWF (welded wire fabric or "mesh").

Last edited by Neil2; 01-21-2011 at 02:51 PM.
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  #15  
Old 02-03-2011, 07:39 PM
Laborer
 
Join Date: Jan 2011
Location: Christchurch, New Zealand
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Default Re: Hoping to choose & begin soon in Chch NZ. Thoughts required.

Seems to me as a complete newbie that
Size = How many items you can cook at once and how even the heat will be. Larger diameter gives larger Ďsweet spotí & more space if need to keep some fire going
Dome thickness = How long it takes to heat up. Thin gives fast heat up but not large energy storage for high volume cooking at near constant temperature
Insulation = How long it retains heat.

These 3 seem to be the overriding factors. Given that what Iím tempted to go for is larger size like a 42Ē but with thinner floor and dome, with a sensible amount of insulation. My selection is based on ideals that pizza will be frequent, often for just family, not always a party, and other cooking will be single baking overnight, not over many days, or big volumes for dozens of people. So 1/3 bricks rather than halves. Good plan ?

There are obviously other relationships between each
Thickness & Insulation = how much energy is stored & how well itís retained = controls volume of food & duration of cooking i.e. lots of insulation isnít going to allow long duration cooking if a large volume of food sucks all the stored energy out & large mass isnít going to be complete answer if it all leaks out to air
Size & Thickness = bigger size allows bigger fire but it doesnít mean a bigger fire gives shorter heat up time as mass of dome is not proportional to diameter
Other relationships too.
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  #16  
Old 03-12-2011, 08:22 PM
Laborer
 
Join Date: Jan 2011
Location: Christchurch, New Zealand
Posts: 79
Default Re: Hoping to choose & begin soon in Chch NZ. Thoughts required.

Due to recent earthquake my project will be delayed. For at least a year I suspect.
Canterbury Quake Live
As we only sustained light damage we're expecting it to be a year before insurers get to my minor building and minor contents claim. They hadn't even visited us yet from the Sept 2010 earthquake. I'm certainly not complaining the delay, it's just inconvenient. At least we have a house to live in & no one close to us died. Thousands of others are far less fortunatle that us. In mean time the money that would have gone towards the WFO will be used to replace damaged items. However once we get the insurance payout I'll have a lump of $$$ to get the WFO & area done fairly quickly :-)
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  #17  
Old 03-12-2011, 08:37 PM
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Default Re: Hoping to choose & begin soon in Chch NZ. Thoughts required.

Well said, there are more urgent factors to deal with.

Are you a Lancs lad by any chance?
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  #18  
Old 03-13-2011, 12:40 PM
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Join Date: Jan 2011
Location: Christchurch, New Zealand
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Default Re: Hoping to choose & begin soon in Chch NZ. Thoughts required.

I chose the user name for various forums while I was based based in UK.
Born in NZ & moved to Chch when 17 for work. Following redundancy when 28 moved wife, son & daughter (then 4 & 13months) to Newcastle upon Tyne, north east England. Live there 6yrs before heading back to NZ as the roughness of the area, the isolation & lack of freedom had become too much. Been in Chch since & staying in Chch.

I really like this from sports legend Steve Gurney "I find it useful to flip the coin over. These next few years will surely be exciting times. Those who are left in town are the resilient ones, the ones with energy, vision, perspective and those who are able to put the bad stuff in the past, looking instead to the future. These are the kind of people I like to hang with"
More of his thoughts at Sportzhub - Devastating Earthquake hits my home!
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  #19  
Old 04-13-2011, 04:33 PM
Laborer
 
Join Date: Jan 2011
Location: Christchurch, New Zealand
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Default Re: Hoping to choose & begin soon in Chch NZ. Thoughts required.

Some scary figure just released (To give these some scale population of city approx 400,000)

* 996 buildings in the Central Business District (comprising 70% of the CBD) are red-stickered and will likely need to be bulldozed.
* More than 12,000 residential homes have been earmarked for demolition.
* 61,000 people are on wage support or earthquake assistance.
* 30% of all businesses are affected in some form.
* Hotels are struggling with a 13% occupancy rate.
* Tourism (the region's single biggest economic contributor) has ground to a halt.
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  #20  
Old 04-13-2011, 05:43 PM
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Join Date: Aug 2010
Location: Glendale, Arizona
Posts: 397
Default Re: Hoping to choose & begin soon in Chch NZ. Thoughts required.

Hello uke,

Has anyone answered your question(s) posed in post #15?

You can't go wrong if you follow the proven instructions recommended for the Pompeii oven. That is, half fire bricks for the hearth and full size fire bricks laid on their broad side for the hearth. After the build is complete is too late to learn that the 1/3 bricks or thin hearth are not enough. The exception might be for a hearth that is cooling after a few pizzas where you can rake the hot coals back over the hearth then cook a few more pies. Otherwise, I think you may suffer from lack of adequate thermal mass and not be able to correct the situation later. No one seems to complain about the adequacy of an oven built to spec. Best of luck to you whichever design you choose.

Cheers,
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