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I'd like to do as much of the labor as I can (I'm cheap!) but a full slab is probably out of my capability. Footings I might stand a chance of doing myself.
Archena,
I have been wondering the same thing. It seems to me that it would work fine. 16" wide by 8" deep is standard and should be more than enough for an oven. If you are mixing the concrete yourself then it would probably be worth it for the labor savings is the way I see it. If the concrete is being delivered then a slab makes more sense.
Considering they use footings for Insulated Concrete Form houses and buildings, I would think it would not be a problem. But depending on soil conditions and load your footing would probably be a minimum of 2ft wide. With 2 footing per side you are already at least 4 ft across, so you would only save 3 ft of concrete. Concrete is way cheaper than pavers and you would use more lumber. Of course, all these figures are estimates and depend on oven size and other variables.
In most the references/pic here I've seen folks have used a full slab as a founfation. Is it possible to use a footing (i.e. the slab is only slightly wider than the blocks and is contoured to the stand's shape) instead? I've seen that done for houses (on TV - here we don't do basements often) and was thinking it might be more managable (more of a hassle with the forms, granted) and a bit less expensive (even if I contract out the pour I'll do the forms myself so I'd still think it would cost less).
To keep from having a bare earth floor I was thinking of using brick pavers laid and mortared in sand (like a patio).
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