30" Pompeii in Minneapolis

[gastagg]

Re: 30" Pompeii in Minneapolis

Here's the pic.

[gastagg]

Re: 30" Pompeii in Minneapolis

Here is the SoCal build I was referring to. Almost the same plan.

Thanks for the sketch too Chip. Helpful.

[gastagg]

Re: 30" Pompeii in Minneapolis

Here is my current progress. Just the stand. No slab yet.

Current outer dimensions of the stand is 45" width, 50" from front center to rear.

I like the idea...I can easily get over the base stand at this point. At 30" with a 2" veneer on stand, I'm just about even (49" stand, 48" oven).

So, if I increase to 36", I would be at 54" oven width over a 49" stand leaving 2 1/2" overhang over the stand.

How does that look with a stand smaller than the oven? Think that would look OK?

Thanks for the ideas. I'm going to work on some sketches tonight...I've got the front corners of the stand to work with that were extended because of the landing. There's a build in SoCal that I saw with a similar stand...going to see what he did with the front. But I like the idea of no lip on the edges of the dome.

[Gulf]

Re: 30" Pompeii in Minneapolis

Taking that one step further, and include sort of a brick ledge for the entry, would eliminate the rest of the pooling concerns .

[mrchipster]

Re: 30" Pompeii in Minneapolis

Maybe I should build a 36" oven. That would put my total oven width at 53" (36+9+6+2, oven, bricks, insulation, stucco). Stand with stone veneer will be 49" wide. If I make the slab 2" wider than the oven on each side, that would make the slab 57", only 8" wider than the stand, leaving 4" on each side cantilevered. What do you all think?

From what I gather you have already built the stand and are just sizing the oven and oven slab.

What are the current outer dimensions of your stand. The reason I ask is what about making the oven base slab round and have the oven not appear to have a real base other than the stand.

No pooling of water on the main slab because it would be completely under the render and or tile layer to the oven surround.

You could make up additional inches to get over the corners of the base stand by adding more insulation in the form of perlcrete. and that is not a bad thing.

[gastagg]

Re: 30" Pompeii in Minneapolis

Maybe I should build a 36" oven. That would put my total oven width at 53" (36+9+6+2, oven, bricks, insulation, stucco). Stand with stone veneer will be 49" wide. If I make the slab 2" wider than the oven on each side, that would make the slab 57", only 8" wider than the stand, leaving 4" on each side cantilevered. What do you all think?

[david s]

Re: 30" Pompeii in Minneapolis

It is not difficult to have the top slab larger than the supporting stand. A little overhang will be fine.
A simple 2x4 around the perimeter as a form will do.

This may cause a change in the way you were going to finish the stand so keep that mind

Cantilevering the supporting slab over the stand works much better IMO because the weight of the oven is well inboard of the perimeter. This means a reduced span for the supporting slab allowing a thinner and lighter supporting slab. You won't need as much material in the stand as well, this reduces overall weight and labour. It also means less weather striking the stand which means less water wicking up from the bottom. You should consider a barrier somewhere to prevent this anyway.I think a cantilevered stand looks better too. It makes the oven look less bottom heavy.

[gastagg]

Re: 30" Pompeii in Minneapolis

And I also planned to use a cover in the cold months, like the ones FB sells for their small igloo ovens. From what I've read, if I keep water/snow from sitting on the stucco, I should be OK. I'd love any suggestions and recommendations.

[gastagg]

Re: 30" Pompeii in Minneapolis

Chip, thanks for the help. I already had some overhang, so I think I'll just make it a bit bigger and stick with the plan to do 3" of insulation.

I chose to build an igloo because I prefer its appearance. I plan to finish it off with stucco. Am I going to definitely run into problems with that plan? My yard is small and I'm trying to make this as low-profile as possible. Any suggestions?

[mrchipster]

Re: 30" Pompeii in Minneapolis

It is not difficult to have the top slab larger than the supporting stand. A little overhang will be fine.
A simple 2x4 around the perimeter as a form will do.

This may cause a change in the way you were going to finish the stand so keep that in mind.

Are you sure you want an igloo here in Minnesota?

Are you planning some type of gazebo over the whole thing?

[Novaslo]

Re: 30" Pompeii in Minneapolis

The more insulation the better. Since you are building on top of your structure, I would just build the top slab a bit bigger to accomodate. So 32 in dome, with 4 inch bricks and 3 inches of insulation and 1-2 inches of outer layer vermicrete? If you go with 1in there it will be:
32 + 8 + 6 + 2 or 48 inches wide
Does that sound right?

[gastagg]

I've been posting under brick oven photos, but as the construction of the actual oven is closing in, I thought I'd get a thread going here in the construction forum.

My original thread is here.

Here is my question. I am currently planning slab dimensions that the oven will sit on. Am trying to increase the size of my oven by 2" (30" to 32"). I have been planning 3" of blanket insulation. Am doing igloo so won't have any other insulation. Is 2" of 8# density thermal blanket enough and just keep the size of my slab the same, or do I need to go ahead with 3" of blanket and increase the size of my slab?