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I started this build on the wrong page. So I think now that I figured out this forum a little better I am adding it in the right spot, for others hopefully to benefit from.
This is Days 1-4 of a Pizza Oven I built for my little brother in Temecula. We have it located on the outside edge of a wood patio cover and the predominant wind blows towards the mouth of the oven and creates good draw up and away from their seating area and hopefully high enough so as not to cause a fuss with the neighbor.
I want to say this tactfully. I am super impressed with some of the elaborate finish work that has been done and also complicated building of the Pompeii ovens brick by brick often times by homeowner types with limited skills in masonry. I have seen some really nice builds. One thing I have noticed lacking on some builds is a real good footing to start.
My suggestion; 12 inch deep footing #4 rebar 24 inches on center tied in a grid with rebar wire, elevated on 3 inch concrete block "dobbies"
2,500 psi or greater concrete and rebar uprights also # 4 rebar 16-inches on center going from footing all the way thru block and then bent into counter top. The footing width should mimic the upper portion of build with countertops and be at least an additional 6 inches wide on all sides. (my humble minimum suggestions, I am not an engineer but I am a mason)
Again some of the builds...super cool some of the footings not so cool set on 4 or 6 inch slabs. The cost and labor are slightly more but you are never going to have to worry about it shifting or failing down the road.
This is Days 1-4 of a Pizza Oven I built for my little brother in Temecula. We have it located on the outside edge of a wood patio cover and the predominant wind blows towards the mouth of the oven and creates good draw up and away from their seating area and hopefully high enough so as not to cause a fuss with the neighbor.
I want to say this tactfully. I am super impressed with some of the elaborate finish work that has been done and also complicated building of the Pompeii ovens brick by brick often times by homeowner types with limited skills in masonry. I have seen some really nice builds. One thing I have noticed lacking on some builds is a real good footing to start.
My suggestion; 12 inch deep footing #4 rebar 24 inches on center tied in a grid with rebar wire, elevated on 3 inch concrete block "dobbies"
2,500 psi or greater concrete and rebar uprights also # 4 rebar 16-inches on center going from footing all the way thru block and then bent into counter top. The footing width should mimic the upper portion of build with countertops and be at least an additional 6 inches wide on all sides. (my humble minimum suggestions, I am not an engineer but I am a mason)
Again some of the builds...super cool some of the footings not so cool set on 4 or 6 inch slabs. The cost and labor are slightly more but you are never going to have to worry about it shifting or failing down the road.
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