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#1
08-23-2010, 08:45 PM
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 To Footer or Not To Footer - Build begins in DC. I can't decide if I should pour footers. I had planned on just doing a 5.5"d reinfoirced slab with 3" of compacted gravel below. I live in Wash. DC and we are in a transition zone, winter weather is all over the map. Frost line here is 24". Suggestions? Last edited by DC8702; 08-23-2010 at 08:56 PM.  |
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#2
08-23-2010, 08:54 PM
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| Re: To Footer or Not To Footer - Build begins in DC. The cost difference is really insignificant and the labor is pretty minimal - I would do it. Les...
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#3
08-24-2010, 08:36 AM
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| Re: To Footer or Not To Footer - Build begins in DC. I put in a footer, three feet down, one foot thick, extending six inches beyond the footprint of the oven, but I was building a two story chimney. If your oven isn't any taller than you are, I think a reinforced slab on well drained gravel is fine.
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#4
08-24-2010, 10:54 AM
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| Re: To Footer or Not To Footer - Build begins in DC. I'm in Louisville, KY. Our winters aren't quite as bad as DC, but we get plenty of cold weather. My slab is on a gravel base; so far no problems.
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#5
08-24-2010, 06:28 PM
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| Re: To Footer or Not To Footer - Build begins in DC. Your reinforced slab is enough. You don't need footings unless you have unusually bad ground conditions. Even if you get movement from frost action, the slab will move as one unit. Unless it tilts enough for the pizzas to slide out on their own this is no problem. Last edited by Neil2; 08-24-2010 at 06:31 PM. |
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#6
08-25-2010, 10:39 AM
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| Re: To Footer or Not To Footer - Build begins in DC. Quote:
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