I guess I'm far enough along in my build to start my own oven thread! I'm building a 42" round Tuscan oven in my back yard in Appleton, Wisconsin, mainly for bread and pizza.
Being in an area with a 48" frost depth, I went with a deep footer and foundation wall (completed in '07). I'm not sure it was the right decision, given all the expense and labor, but it gave me some peace of mind going forward. If I had to do it over again, I think I probably would have gone with a floating slab. Anyway, here are some initial pics of that stage.
The rebar-reinforced concrete footer is 12x16" and the bottom of it sits at 5' below grade. I then built a mortared wall of 5 courses of 8x8x16" block + 1 course of half-hi block (4x8x16"), reaching up to 3.5" below grade.
One picture shows how I stupidly used the wrong type of half-hi block, which would have allowed water under the foundation slab, so I had to dig it out and fill the cores of those blocks and then seal the area around them. (Good thing I didn't put those half-hi blocks at the bottom of the wall!)
Being in an area with a 48" frost depth, I went with a deep footer and foundation wall (completed in '07). I'm not sure it was the right decision, given all the expense and labor, but it gave me some peace of mind going forward. If I had to do it over again, I think I probably would have gone with a floating slab. Anyway, here are some initial pics of that stage.
The rebar-reinforced concrete footer is 12x16" and the bottom of it sits at 5' below grade. I then built a mortared wall of 5 courses of 8x8x16" block + 1 course of half-hi block (4x8x16"), reaching up to 3.5" below grade.
One picture shows how I stupidly used the wrong type of half-hi block, which would have allowed water under the foundation slab, so I had to dig it out and fill the cores of those blocks and then seal the area around them. (Good thing I didn't put those half-hi blocks at the bottom of the wall!)
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