Re: Timo's Ovenblog Has Begun
Yes, take a look at the build thread. I didn't post specific measurements, though, is some cases. If I were to do it again, I most likely would have dug some pillars down 42", but it is holding up well.
In my case, I dug the top most layer of sod and black dirt out. That was about 6". Then I continued to double dig down until I hit a stable layer of clay. It was easily 12" or more. I dumped two tons of crushed rock into the "pit" for drainage. You might have to dig down even further if the soil isn't stable.
Now that I can look back, water and moisture is a huge problem for outside igloo-style ovens.
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Re: Timo's Ovenblog Has Begun
Tim,
I also live in N. Illinois (Naperville).
How deep did you go with your foundation?
Thanks,
AlecLeave a comment:
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Timo's Ovenblog Has Begun
Hello all Wood Fired Brick oven people all over the world. My name is Tim and I live in Northern Illinois, USA. I am in the beginning stages of building a corner install of a 39" oven.
I have begun a blog of my own found here. I am blogging mostly about the oven, but from a non-technical aspect. I am also working on a garden area, too. It's my hope to pick the vegetables, clean and prepare them and add them right to the pizza and then into the oven. Fresh!
I am going to use my ovenblog for the more mundane digging foundation and making the stand part. I feel I will need a lot more answers to questions from this wonderful forum as I get into building the actual firebrick oven.
Once again thanks for this great collection of insights and information. Since I will be off from school next month I hope to be spending a lot of time on the oven soon! The goal is to have a pizza party of bake 25 lbs. of bread by the beginning of school this fall.
Regards, Tim.
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