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Post by eggtastico on Jan 4, 2014 14:21:04 GMT
Hey, In my Intro thread Canny posted the following :- A few things to consider when building the base.....make sure it's big enough! Don't forget that even if you know the internal measurement of the oven you still have allow for the thickness of the walls, thermal blanket, vermecrete etc ....these layers must also be x2 when calculating the footprint of the oven.Now I have not even thought about oven size. My plan was to get the base done first & see what I have to play with. My guesstimate would be around 38" / just under 1m - but that would be externally. Not thought about internally. Would that still give me enough cooking space? im guessing Id be looking at 32"? In my head, my base size is going to be around 1.8m x 1.2m & I was going to borrow Stiggy idea in his barrell oven ukwoodfiredovenforum.proboards.com/thread/1533/new-build-nr-preston-lancashireby using Paving Slabs on top of lintels with Thermal blocks on top - as I really do not want to go through the hassle of creating a concrete worktop. Especially as I believe because of air bubbles, etc. possible causing a weakness I would need a vibrating plate of somesort. I already have a solid concrete base from a shed that I ripped down when I moved in. It all seems solid enough and a good 4 inches above the ground level.
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