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I agree with Mr Virginia's assessment of the loads. While the idea of building an oven you can use from your deck is a practical approach, I think you would want to re-evaluate your foundation. Bye the time your through designing it, your foundation may resemble the Tower of Pisa more than anything else.
Naturally, leaning ( or wind load may need to be considered because of both height, weight and wind. Note: I am a rookie oven builder, but I have built many buildings over the years. Look around, your problem is not unique, someone has had to already done this. Perhaps you can borrow their engineering.
FYI: That place near the fence has already been ruled out as it blocks the neighbors view of something. I'm now much closer to the house and thinking of building right next to the deck next to the house, with a height capable of cooking from the deck.
Al, many of us in the US have restrictive fire codes and must build 10-20 ft or more from any combustables, this sometimes puts our ovens a great distance from the house.
I was lucky in my case having no wood decking or other srtuctures within 15 ft and it is near the kitchen. The funny part is that where the oven sits is about the only place in my back yard it could have gone without being within 15 ft of something that burns.
It seems that ppl are scared of the fact that these ovens get hot inside, hence the need to build them on the neighbours fence line.
They rarely get (or is that getten? ) hot on the outside if built correctly, so why do ppl build it so far away from the inside kitchen?
Mine is built 4 steps away from the back door (inside kitchen).
We love pictures here so keep us up to date on your progress. If you have any structure questions about the base just ask. Then you get to the fun part...building the oven ;-)
Faith it sounds like your on the same page as me with your suggestions and added more clarity to what I proposed. After seeing the photo my suggested lumber dimensions are overkill if the domed will just be stucco with no brick enclosure.
John
What I would do if you want something like the picture but fixed to the ground. Dig your four footers to the frost depth. I would make a pad about 18 inches square 6 inches deep for each post (others may have other recommendations on size) But I think that will work fine. Then take your pressure treated posts and run them from the footer to the bottom of the stand as one piece. (make sure the pressure treated is rated for below ground)
Then I would make that lower shelf at the same height as your deck and through bolt it to the deck at that point.
That should work just fine. I have my oven set on logs so no problems with wooden bases. I also think that would look quite nice.
If I recall correctly when we last discussed building on peirs it was concrete peirs. The limitations and requirements will be similiar for wood. You could use treated 6 X 6 southern yellow pine set four feet below grade on concrete pads. Four posts, no need for a center post. Diagonal knee bracing with 2 x 6's will prevent racking. Use bolts not screws or nails.
Four 2 x 12's bolted thru posts with sixteen 1/2" galvanixed bolts serve as beams. 2 x 10's set perpendicular on beams 12" on center for joists, all pressured treated lumber. The concrete slab could be poured on a deck of corrugated steel or durarock.
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