#1  
Old 04-02-2008, 08:44 PM
Jed Jed is offline
Journeyman
 
Join Date: Apr 2008
Location: Bend, Oregon; West Coast USA
Posts: 428
Default New Oven started

Hello fella's!

This project is several months in the planning and finally the weather is warm enough to get started on a new oven in our back yard.... (we are in Bend, OR elevation 3,500 feet).

The intention is a 36" Pompeii Oven. The start point is a strip footing (below the local frost line) with the dry stack CMU base. Local supplier was selling 'seconds' with a colored, 'split face' CMU. I was planning to stucco the base, but like I the CMU well enough to keep it as is. I will fill the cells with concrete tomorrow.

Hope to have the hearth in place by the weekend.

Thanks to James for providing this great resource for this growing subculture - WFO's.

JED
Attached Thumbnails
New Oven started-pompeii-base-bend-.jpg  
Reply With Quote
  #2  
Old 04-02-2008, 09:19 PM
Serf
 
Join Date: Mar 2008
Location: Mt Hood, Oregon
Posts: 12
Default Re: New Oven started

Welcome neighbor, I've been on hold myself on the other side of Mt Hood waiting for it to get above freezing. I finally got the hearth poured today. Interesting layout on the block, more work area when your finished?
Reply With Quote
  #3  
Old 04-02-2008, 09:37 PM
jengineer's Avatar
Master Builder
 
Join Date: Aug 2005
Location: Garden-A, South California
Posts: 572
Default Re: New Oven started

Nice start, keep the photos coming. There is a wealth of information in past posts and with members on this board. Feel free to ask questions and then carefully weigh the myriad of answers. Listen closely to Dmun for construction and Canuck Jim for bread cooking techniques - of course that right there was a biased opinion...
Reply With Quote
  #4  
Old 04-03-2008, 08:48 AM
Jed Jed is offline
Journeyman
 
Join Date: Apr 2008
Location: Bend, Oregon; West Coast USA
Posts: 428
Default Re: New Oven started

BBQ Boy,

The base is wider at the front to make room for some counter space, and then narrower in the back, just big enough to house the oven, insulation and exterior walls.

Off to fill the cells with heavy wet concrete!

Jed
Attached Thumbnails
New Oven started-base-back-left-view.jpg   New Oven started-base-back-right-view.jpg  
Reply With Quote
  #5  
Old 04-03-2008, 10:48 AM
dbhansen's Avatar
Master Builder
 
Join Date: Jun 2007
Location: Appleton, WI
Posts: 563
Default Re: New Oven started

Those are interesting/cool blocks. It almost looks like you cut away the inside to make room for rebar.
Reply With Quote
  #6  
Old 04-03-2008, 11:18 AM
mfiore's Avatar
Master Builder
 
Join Date: Oct 2007
Location: Michigan
Posts: 919
Default Re: New Oven started

Jed. That is a very cool block stand! Looking forward to the rest of the oven!
Reply With Quote
  #7  
Old 04-03-2008, 11:48 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: New Oven started

I like that. Great shape -- I am guessing that is for a big, wide landing. What a good idea.
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #8  
Old 04-03-2008, 12:05 PM
mfiore's Avatar
Master Builder
 
Join Date: Oct 2007
Location: Michigan
Posts: 919
Default Re: New Oven started

Jed, tell me more about your footing (that is the part I've been agonizing over the most). Is it poured concrete or did you put in block? How deep is it? Do you plan to put down a slab for the wood storage floor? Any photos of the footing?
Reply With Quote
  #9  
Old 04-03-2008, 07:19 PM
gjbingham's Avatar
Il Pizzaiolo
 
Join Date: Sep 2007
Location: Longview, WA
Posts: 2,021
Default Re: New Oven started

Jed,
Welcome. Very nice start! Very cool base for the oven.

Go skiing for me at Batchelor. I can't seem to make it down there.

Say hi to Ellie-May!
__________________
GJBingham
-----------------------------------
Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

-

Last edited by gjbingham; 04-03-2008 at 09:36 PM.
Reply With Quote
  #10  
Old 04-03-2008, 10:13 PM
Jed Jed is offline
Journeyman
 
Join Date: Apr 2008
Location: Bend, Oregon; West Coast USA
Posts: 428
Default Re: New Oven started

About the footing,

This is a strip footing about 12 - 14 inches wide, and about 10 inches deep. The bottom of the footing is about 13 inches below grade. That is deep enough to keep the structure below the frost line in our area. Two runs of #4 rebar (half inch stuff) about 3 or 4 inches from the top of the concrete. Vertical rebar where ever I felt like putting them.... At the corners, and no more than 32" in- between vertical's.

I decided not to build forms for the concrete, and just dig a hole... And then the 2 x 4 boards in the pictures are temporary supports to hold the rebar in place while the concrete is put in place and cures.

There are 24 lineal feet of footing, and I mixed 59 each, pf the 60 pound bags of Quikrete premix cement to fill in the hole.... Might be a little bit of over kill... and this quantity of cement was certainly over my planned quantity... by 20%.

I won't install a slab for the wood but will leave the area under the WFO as a gravel surface.

Thanks for the comments, hope this isn't to much information!

Jed
Attached Thumbnails
New Oven started-dscn7374.jpg   New Oven started-dscn7385.jpg  
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Oven Curing james Firing Your Oven 335 07-15-2014 07:12 PM
Tuscan and Naples designs james Pompeii Oven Construction 5 09-11-2011 04:53 PM
Mediocre Pie weekend/Why were my pies all “dough-y?” Fio Pizza 11 03-25-2010 06:29 AM
All things being equal Lester Newbie Forum 13 12-21-2009 01:26 AM
Considering build of Pompeii oven jet Pompeii Oven Construction 21 05-10-2008 12:14 AM


All times are GMT -7. The time now is 10:22 PM.

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