 Where to begin, Foundation questions
Hi, new here but hopefully I'll get some good answers for the construction of my oven before I start it. I'm finishing a pool remodel project that has run on for quite a while. I'm Trying to build a fire pit now then possibly on to the oven build. I've searched a bit of the archives but found nothing addressing my concerns which will undoubtedly affect how, and when I can begin.
I had a new pool/ patio deck poured last fall, and although I figured I would eventually look into an oven, I was not considering the strength in the general BBQ island/ oven area at the time. I made sure to run all the other infastructure I would need, like sewer/water/elect. and even gas supply line. Unfortunately, due to my lack of consideration before pouring the deck, I am now faced with having nothing more than the standrd deck thickness of 3-1/2" - 5" thick to serve as my foundation.
Being value concious(cheap) and currently unemployed, I therefore need to plan on an economical approach to this. I am pretty sure something can be done to limit the overall size and weight (and cost) of the oven to make do with the deck foundation I now have to live with. So I suppose it will need to be: small in size; limited to igloo style; mounted on top of a minimal stand structure to reach this goal. Does it sound like this plan is doable and is it possible to build a nice oven given these circumstances, and for shooting myself in the foot with regard to the lack of a hearty foundation?
I welcome any input from anyone else who faced this "deck as a foundation" issue or had room restrictions forcing them to downsize their project to solve their problem.
BTW: I live near Sacramento Ca @ about 200' elevation, so Frost is not much of an issue if that affects any potential options...
First of many questions I'm sure.
Mitch  | 
04-15-2009, 03:31 PM
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