I'm looking for assistance in finding out my options for building an oven over an existing pool/ patio deck. I remodled my swimming pool last summer, and was planning to build a BBQ island and also thinking about a WFO as well. In my planning I did all the necessary utility installations for the island, including water/ sewer/ elect. and gas service. At the time, I was considering using steel stud framing and hardibacker bd for the BBQ island construction eliminating the need for fortifying the deck below the island location, but I failed to consider the future potential oven build and the likely need for a stout foundation there. So, being left with only a 3-1/2 to 4-1/2" thick slab, I am looking for solutions to make the build possible without much risk of failure down the road.
I am under the impression that the oven will be doable given the deck circumstance, and to add to that, I am limited on both space and funding do to losing my job in the bad California economy. Normally very value conscious, I'm now down right cheap by necessity, so I will need this oven to be economical to boot. I was thinking a small sized oven with room for a 2-3 10" pies would be adequate, and if I eliminate anything over the oven aside from the basic stucco finished igloo, and construct it on a simplified (welded steel?) stand, I might be able to pare the finished weight enough to make it feasable. I'd appreciate the collective thoughts of you experienced folks...
Thanx in advance,
Mitch
I am under the impression that the oven will be doable given the deck circumstance, and to add to that, I am limited on both space and funding do to losing my job in the bad California economy. Normally very value conscious, I'm now down right cheap by necessity, so I will need this oven to be economical to boot. I was thinking a small sized oven with room for a 2-3 10" pies would be adequate, and if I eliminate anything over the oven aside from the basic stucco finished igloo, and construct it on a simplified (welded steel?) stand, I might be able to pare the finished weight enough to make it feasable. I'd appreciate the collective thoughts of you experienced folks...
Thanx in advance,
Mitch
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