Hi from Northern California

[Ellie]

I am researching my wood fired oven and thought this was a great place to read and ask questions.

I already have a brick barbecue and want to add the oven to it.



I hope to glean much information here and share in the delights of a wood fired oven!

Ellie

[dusty]

Hey!
Welcome Ellie. You are right on the mark...this is a fantastic place for questions and research. Your outdoor kitchen looks great. That big smoker-looking thing looks WAY cool. But something is definatly missing.
We have a wood fired oven in Sacramento and we love it. It, right now, contains my wife's famous "spinich and ricotta cheese" calzones. Last I looked they seemed done but were not brown yet.
Gotta go check again.
Look forward to helping any way we can.

dusty

[Les]

Ellie,

How far can you grow your island to the left (referring to the pic). If you have around 5 foot, you are golden. Personally, I would like the oven in the center (just my own opinion on aesthetics). Tearing out what you have in place would be a shame - looks great! Bring on any questions - someone on the planet should have an answer. BTW, how far North are you in Cal?

Les...

[Ellie]

Thanks guys. Yes, I would like to start in center for the wfo but alas, gas lines, etc. are too much in the way.

Now, I have 4-5 ft. to the left of the island that I can build but only 26" for width. Would this be enough?

Thanks.
Ellie

[Dutchoven]

Originally Posted by Ellie

Now, I have 4-5 ft. to the left of the island that I can build but only 26" for width. Would this be enough?

Thanks.
Ellie

26" would be tight...any chance you could pour an extension on that slab backward?...would that give you some more room?
Best
Dutch

[Ellie]

I cannot go backwards except for maybe 12 -15 inches. I will have to measure tonight. What would be the ideal measurements? Y'all can save me a little time in my research!

There is already cement back there, but it is a walkway so I can only use part of it.

Let me know what you think is an ideal measurement and I will get the ole tape out tonight and report back.

Thanks,
Ellie

[Dutchoven]

Ellie
Measure and see what you can get...what is important is to really know what is the most you can work with and then we can kind of get a scale...insulation and the thickness of the thermal mass is what is the key....insulation is the MOST important so let's see what we can work with
We're here to help!
Best
Dutch

[Les]

Originally Posted by Ellie

There is already cement back there, but it is a walkway so I can only use part of it.

Ellie,

I asked earlier what part of N. cal you were in. If it freezes - you do not want your oven sitting on a 4 inch thick sidewalk. In regard to 26 inches of depth - that's not going to cut it for an oven -sorry. Gas lines, water, and wire is an easy thing to move. Waste lines are a bit more of a pain.

Les...

[dmun]

Waste lines are a bit more of a pain.

Unless they're plastic. PVC waste lines are one of mankind's greatest advancements; can you imagine messing around with cast iron and lead anymore?

On your original topic: Ovens are big and heavy. There is no getting around this simple fact. I squeezed a 36 inch oven into a sixty inch square, and it was tight. I would give myself more space for the same oven if I did it again. You may want to look at your space and think about where you could lay out a big square without getting in the way of anything, rather than think about where you could squeeze it into your existing kitchen layout. A little planning at this point will save you many headaches later.

[Ellie]

You are all right. I am near Redding, Ca. by the way. Very little freezing. I went outside after work last night and measured, and there just isn't enough room to do it right. I have a 10x13 slab that I had poured a few years ago. Nothing in it and a gazebo over it. Now, it looks like I should make my plans to have it there with some accessories, like a place to put my dutch oven, etc. Boy, this is going to be fun!! Now I have lots of room.

Ellie