Newby Build Templestowe, Melbourne Australia

[shelbyright]

Wow! Quite a fabulous entertainment area! Two thoughts...1) make sure that your path bringing wood to the oven and the fireplace is wide enough to bring in a wheelbarrow (and easy to clean/sweep/vacuum)...since there will be a trail of wood debris ...and 2) make sure your fire pit isn't too big to make the movie difficult to watch . Also, have you thought about ash removal and tool storage?

I think it's great that you have good space between the table and the oven...a crowd will want to gather behind you while you're working the oven. Be sure you leave enough space between the inner pavilion wall and the back of the completed oven. I didn't leave enough space and when I went to put up the last sheet of plywood, not only could I no longer "fit" behind the oven, I couldn't even use my drill (not enough space between the stand and the wall!) So, cleaning behind the oven is now with a long extension on my shop-vac

Hi Mike,

thank you, they are great tips. we did'nt even think about getting behind the oven! we deliberatley left a lot of space so we can put a very long table in the space for parties etc, the pavillion is 9 mtrs x 4.2 mtrs so i think we have plenty of space. we had already thought of the size of the fire pit, and technically its going to be a functional feature. you have opened up a can of worms in regards to access, speaker locations, wood stores, ash removal and storage, etc. i am going to have a chat to my stonemason for some ideas, and agree these do need to be thought of now, and not after the job id completed. so thank you very much for your input.

Cheers,

G

[SableSprings]

Wow! Quite a fabulous entertainment area! Two thoughts...1) make sure that your path bringing wood to the oven and the fireplace is wide enough to bring in a wheelbarrow (and easy to clean/sweep/vacuum)...since there will be a trail of wood debris ...and 2) make sure your fire pit isn't too big to make the movie difficult to watch . Also, have you thought about ash removal and tool storage?

I think it's great that you have good space between the table and the oven...a crowd will want to gather behind you while you're working the oven. Be sure you leave enough space between the inner pavilion wall and the back of the completed oven. I didn't leave enough space and when I went to put up the last sheet of plywood, not only could I no longer "fit" behind the oven, I couldn't even use my drill (not enough space between the stand and the wall!) So, cleaning behind the oven is now with a long extension on my shop-vac

[shelbyright]

Welcome to the forum George. As you've probably already seen, making sure you plan good insulation and how to keep it dry are two major factors for the build. Since you've got the covered area, no worries on keeping it dry. Do think about locating the oven where you can easily set the chimney through or bending it off to the side of the existing roof.

As you noted, the counter space near or around your oven is an important consideration. I built carts into my corner base which give me added prep space and some wood storage (and I just didn't like the thought of having to go into a dark hole under the oven for a couple sticks of wood ). Also, do think about access from the kitchen, access/storage of your main wood supply, and prevailing wind...if possible you don't want wind blowing into your oven.

Exploring the link to "hidden gems" that Russell added is really worth the time. Also, if you can try to think of your basic oven intent...just pizza, pizza & bread, roasting meats & vegetables, etc. , it will help you decide on how much counter space, oven size & shape, and of course...guest seating/table space (if you build it, they will come! ).

Looking forward to your questions and progress!

Thanks Mike, you make some really good points here, i have thought about most of the things you have suggested.

i have attached a pretty poor sketch of our layout so far.

Cheers

[shelbyright]

Welcome to the forum. Just happen to be in Melbourne earlier this summer and toured your great sites along the Great Ocean Road. Oasiscm is one of local builders in your area. He lives in the Werribee area and is just starting to build his second oven. He can give you leads on material resources as well as advice. His stand was hebel based but Aussie version of concrete blocks (besser) works great too. Here is a link to some of the more documented builds.

https://community.fornobravo.com/for...n-the-archives

Thanks for the info, great link too.

looking forward to learning a lot more here

Cheers,

G

[SableSprings]

Welcome to the forum George. As you've probably already seen, making sure you plan good insulation and how to keep it dry are two major factors for the build. Since you've got the covered area, no worries on keeping it dry. Do think about locating the oven where you can easily set the chimney through or bending it off to the side of the existing roof.

As you noted, the counter space near or around your oven is an important consideration. I built carts into my corner base which give me added prep space and some wood storage (and I just didn't like the thought of having to go into a dark hole under the oven for a couple sticks of wood ). Also, do think about access from the kitchen, access/storage of your main wood supply, and prevailing wind...if possible you don't want wind blowing into your oven.

Exploring the link to "hidden gems" that Russell added is really worth the time. Also, if you can try to think of your basic oven intent...just pizza, pizza & bread, roasting meats & vegetables, etc. , it will help you decide on how much counter space, oven size & shape, and of course...guest seating/table space (if you build it, they will come! ).

Looking forward to your questions and progress!

[UtahBeehiver]

Welcome to the forum. Just happen to be in Melbourne earlier this summer and toured your great sites along the Great Ocean Road. Oasiscm is one of local builders in your area. He lives in the Werribee area and is just starting to build his second oven. He can give you leads on material resources as well as advice. His stand was hebel based but Aussie version of concrete blocks (besser) works great too. Here is a link to some of the more documented builds.

https://community.fornobravo.com/for...n-the-archives

[shelbyright]

G,day everyone,

I'm excited to be part of this forum, what a wealth of information!

my plans are not final as yet as i like to learn as much as can before i embark on a project, especially when in know so little about the subject.
I am going to build a 42" corner oven as part of my out door pool pavilion. i have so many questions in regards to the base is should use, insulation and what i need to consider in my measurements.
i do know a few things, base will be concrete with besser block core filled walls, concrete oven base similar to J Russell Wongs build which is awesome, i would prefer counter at cooking platform level. the oven will be undercover so water ingress should not be an issue.

i have just found this site a week ago and i cannot stop reading the amazing builds and ideas on here.

I would like to hear from anyone on here that can share some ideas and pointers. which would be much appreciated.

looking forward to sharing the progress of my build and experiences with you all, and hopefully i can add to the information for some else's next build.

Cheers,

George