Starting Pizza oven build 2015

Discussion in 'Other Builds' started by blacklab, Mar 1, 2015.

  1. blacklab

    blacklab Master of the Pit SMF Premier Member

    Okay guys. Here's the start of my oven. As you can see I'm very early in the stages. The pad is 72x84. The white disc is the size of the cooking floor 39 inches. Won't be pouring today, though hopefully this week. I will give updates as I go remember the goal is to have it cooking by June and under $700.


    First pic is front second is a side.
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Cool !!

    Don't you need to put a few inches of stone under the concrete??

    It looks like only about a 3" or 4" slab.

    Bear
     
    Last edited: Mar 2, 2015
  3. blacklab

    blacklab Master of the Pit SMF Premier Member

    Thanks Bearcarver. No I'm just pouring the concrete in the hole and giving it a broom finish. Nothing fancy just functional. wink
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    OK, just checking,

    If I did that around here, in PA, it wouldn't take long for it to get all cracked up & fall apart.

    Bear
     
  5. dave17a

    dave17a Smoking Fanatic

    How heavy is it going to be? Dont need frost footing up there I guess.
     
  6. wes w

    wes w Master of the Pit OTBS Member

    I'm in

    [​IMG][​IMG]
     
  7. blacklab

    blacklab Master of the Pit SMF Premier Member

    I'm not sure of the weight. Yes no frost footing.
     
  8. welshrarebit

    welshrarebit Master of the Pit

    I'd suggest rebar around the perimeter and some fencing wire in the middle...
     
  9. blacklab

    blacklab Master of the Pit SMF Premier Member

    No rebar for the pad, now the table top for the base that's a differant story.
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I would put rebar in your footing. Trust me the weight your going to have up top it's going to need it. Skimping at the base of your project could spell disaster down the road. Base rock is not required if the psi of the soil is good and you don't have drainage issues. If frost isn't an issue then no need to go deep. I'd have to look at my load tables again but I believe we figure 8 lbs/sqft loading for brick and mortar. Filled CMU and concrete are also around the same. The weight SIL add up. Without a firm plan and not doing the weight calcs to find an accurate footing size I'd pour at least a 8"-10" thick slab with #4 bar at 12" o.c. Ea way for your base slab.
     
    Last edited: Mar 2, 2015
  11. wes w

    wes w Master of the Pit OTBS Member

    Better safe then sorry.  The footing is the one thing you can't fix if it fails.   My footing will be 10in. with rebar below freeze line which is 16in. in our parts.   With the average oven you will have some where around ton and half weight.     If you've seen pictures of my smoker/ fireplace, I have a 13in. footing with double run of 1/2in rebar on a 1 foot grid.    Overkill?  Maybe, but I know the footing isn't going to give out under the weight.   
     
  12. Blacklab, bearing in mind here I live in another country and have no idea of you soil make up or weather conditions over yonder but allow me my 2 cents worth.

    I spent a major part of my life playing mud pies with concrete and learnt a long time ago "use reo bar in every job you do", you may not need it but better to have than to have not.

    Cheers from Down Under
     
  13. Don't cut corners, rebar and wire is cheap

    Gary
     
  14. blacklab

    blacklab Master of the Pit SMF Premier Member

    oh you struck a chord Pilch lol. When I go in the outdoors. I always say better to have it an not need it.Than to need it an not have it.............lol
     
  15. Cheers.
     
  16. blacklab

    blacklab Master of the Pit SMF Premier Member

    Okay guys few more pics. Also took your advice and added 12 pieces of rebar at 4ft plus two metal racks I had. Now it's a hurry up an wait. lol  Probaly be a couple weeks b4 I get started on the base. This is the pad of the future pizza oven.............wink




     
  17. Cheers.

    Now tell me that you placed those reo bars on some broken brick or stones to keep them off the soil when you poured (please)

    From Down Under
     
  18. blacklab

    blacklab Master of the Pit SMF Premier Member

    Close Pilch I had 1/4 inch angle iron under the rebar. Not a lot, figured those grates would work........ Time will tell I guess..........wink
     
  19. blacklab

    blacklab Master of the Pit SMF Premier Member

    Okay guys got a little off track with another project. Back to the oven, just finished base walls. Looks pretty good not perfect but pretty darn good.

     
  20. meat beer

    meat beer Newbie

    I really like where your headed with this.
    So so excited, keep the pics coming!!!
    Charge......lol
     

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