I am just getting started planning a new oven (my second; my first was a very small low-mass barrel design) and have a question about the foundation:
I am in south central PA. In this area concrete patios that are angled to shed water commonly float on a 4-6" bed of gravel, but anything that one wants to stay level is usually put on footings down below the frostline. Have people had success in the northeast with ovens of floating slabs? It would be nice to avoid all that digging but I'd hate to see my new oven tilted one way or the other after a few winters!
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