Re: Mike's Northern Virginia Build
looks good....You will have to share the concept drawing with us, but it looks like oven on the left side and storage, BBQ grill or counter space on the right?
I also realize it is a lot bigger than we can tell in the pics.
Good times. Any beer sluggin with that first effort? lol
-
Re: Mike's Northern Virginia Build
Built the foundation over the last two days with some friends. 1st pic is 5" of gravel and masonry sand (we mixed and smoothed it more than it shows). 2nd pic is a little more than 1/2 poured. We had #10 wire mesh in the entire thing with 1/2" rebar in the oven area. 3rd pic is the finished slab after I took the forms off today and smoothed out the dirt. I had two friends that work for a concrete contractor helping me out. Final slab thickness under the oven area is approx 5.5" and the part for the counter and regular grill is 4". I am keeping the slab covered with plastic and misting it for a week. I am ordering all of my base/hearth materials tomorrow. I think I have settled on a traditional base, based on the FB plans. I have decided to build a 34" oven and will have a base/hearth of 55"x66". This should give me an 8" vent and 10" landing, with room for 3" of blanket and a steel frame enclosure. I will tie in the counter area to the right after the oven is built. (oven is going on the far end of the photo)
I was tired and dirty, will try to take more and better pictures as I continue.Leave a comment:
-
Re: Mike's Northern Virginia Build
Well it is a good day when you officially get started. My project started one month ago. I have officially been working on it for about 7-8 days since it has been on the weekends. Doing projects like these are really satisfying. Good luck with yours.
One thing that I learned regarding my blocks was simply that you could cut it in just about any way you need. I didn't use Gray Block but nothing is more forgiving than that. Make sure you don't skimp on the slab. My stand was almost 8000 lbs of block. This is before the actual pizza oven. The point, these things are HEAVY. Follow the 5.5 inch Slab guideline is my opinion.
I would lay out the block for the oven and then build around it. But that is not a requirement.
I drew mine out by hand and included all measurements to get a good idea of what it would be like. That might help.Leave a comment:
-
Mike's Northern Virginia Build
Finally getting started!! Will be prepping and pouring the foundation on Tue and Wed, 22/23 April. I would like to get some opinions on my layout. I am a sketch up dummy and can't seem to make it do what I want. I laid my plan out in MS Paint and have attached it. I have some leeway to adjust my layout if needed.
The brown line represents a slanted railroad tie retaining wall. It, and the black lines represent the outline of my foundation pour. The red lines are in there to help me visualize my "oven foundation footprint". I intend to build a enclosed oven on the red/black rectangle, and currently plan on a concrete counter running most of the way from the oven to the other end. I want to leave my stand alone grill as a stand alone on the end since I move it, and use it for cup-de-sac events. I also think I want to leave the left rear triangle area open from the top (no counter behind the enclosure) so I can store tools/and or an ash bucket out of view. Does this make sense? Should my dimensions change a little? How would you lay out the concrete blocks? Thanks and I am sure I will have many more questions as I proceed. All measurements are in feet, and are clearly not to scale.........
Leave a comment: