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Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Pizza Oven Design and Installation > Getting Started

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  #11  
Old 05-29-2009, 11:43 AM
Laborer
 
Join Date: Mar 2008
Location: san jose ca
Posts: 60
Default Re: Steel Legs

I think it was 4 inch square steel stock. It was used remnant material. MIG welded together. I am in San Jose, CA and would be more than happy to help out if you are
near by.
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  #12  
Old 06-04-2009, 04:46 AM
Serf
 
Join Date: Jun 2009
Location: england
Posts: 2
Default Re: Steel Legs

I have a similar problem. i live in a very wet area of England and have had to use a wooden base as opposed to concrete blocks or metal.
my base looks very similar to yours but is made of strong timber.
the problem i had was how to set it into its final position and not have the legs start to rot within a short time.
what i have done now is dig holes for each of the legs as normal but instead of dropping the base into the hole and then concreting around the legs i filled the holes with concrete and set the base on top of them instead of in them. i used a liquid rubber paint on the bottom of the legs to prevent the water from soaking into the wood when it pools on top of the concrete and it seems very satisfactory the result is exactly the same. with the added bonus that the base could be jacked up in the future and the bottom of the legs could be repaired or re waterproofed if needs be. i could also move the oven aswell.
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  #13  
Old 06-09-2009, 01:00 PM
Serf
 
Join Date: Mar 2008
Location: Michigan
Posts: 19
Default Re: Steel Legs

Michelevit,

I appreciate the offer. Unfortunately I'm in Michigan. A little too far I'm afraid.

I'm starting to really lean towards a 4x6 construction that markc suggested. First the proportions of that material would look better than a 4 x 4 post. Also the cost of steel in that configuration turns out to be simply ridiculous.
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