Hello All,
I am planning to build a outdoor kitchen on top of a raised deck in Felton Ca.
This build will not begin for a bit because my actual job right now is to get some legitimate numbers for my engineer on what this thing may (will) weigh.
Sorry for such a long winded post to start but stick with me for a second, I believe the discussion of weight vs. insulating mass, and modular vs. brick will be an interesting one, I see no reason for these things to be required to weigh 2 tons. I look forward to input from anybody with experience in any of these areas. You all seem to have a lot.
My goal is to come to a number that is acceptable to the engineer that does not require 12' deep piers for the deck or any other outrageously expensive undertaking in the sub floor construction. I am a contractor and it has always been my experience that if I tell my engineer what I need to do he always comes back with the most expensive way to do it. Well, this is my house and thats just not an option this time, (no offfense to any of the engineers out there)
I will start with the weight as I have researched for the two systems I am thinking of, then a brief discussion on things that are required for both, followed with a later post on how to keep the surround weight down. Please keep in mind the goal here is to have the thermal mass required for a good working oven while keeping the weight, and the footprint, to a minimum and please, don't hesitate to tell me where I am wrong!
Thanks for having me on the site, I look forward to getting to know you all and thanks in advance for the help!!!
Ty
I am planning to build a outdoor kitchen on top of a raised deck in Felton Ca.
This build will not begin for a bit because my actual job right now is to get some legitimate numbers for my engineer on what this thing may (will) weigh.
Sorry for such a long winded post to start but stick with me for a second, I believe the discussion of weight vs. insulating mass, and modular vs. brick will be an interesting one, I see no reason for these things to be required to weigh 2 tons. I look forward to input from anybody with experience in any of these areas. You all seem to have a lot.
My goal is to come to a number that is acceptable to the engineer that does not require 12' deep piers for the deck or any other outrageously expensive undertaking in the sub floor construction. I am a contractor and it has always been my experience that if I tell my engineer what I need to do he always comes back with the most expensive way to do it. Well, this is my house and thats just not an option this time, (no offfense to any of the engineers out there)
I will start with the weight as I have researched for the two systems I am thinking of, then a brief discussion on things that are required for both, followed with a later post on how to keep the surround weight down. Please keep in mind the goal here is to have the thermal mass required for a good working oven while keeping the weight, and the footprint, to a minimum and please, don't hesitate to tell me where I am wrong!
Thanks for having me on the site, I look forward to getting to know you all and thanks in advance for the help!!!
Ty
Comment