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Post by ricksterr on Jul 22, 2012 18:22:51 GMT
Hi guys, this is my first post of many i have no doubt.. I am in the early stages of my WFO build so will probably be looking for lots of answers from those who know I hope to build a Pompeii oven with an internal size of 36 inches, I have laid a slab of 5x5 and 4inches deep, weather permitting I hope to start the block work tomorrow. This is where it gets tricky as I have never built anything before, although I never layed any concrete before now and it seemed to go ok. Anyway enough for now, I will keep you all updated and look forward to your thoughts and views... Ricky
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Post by ricksterr on Jul 23, 2012 22:31:01 GMT
I hope this works. Thanks Terry for the advice with uploading the pics. This is the base slab, 5x5 and 4 inches deep, plus 2 inches of stones. I plan to put the DPC under the first block. The weather was crap today so I didn't get anything done... Attachments:
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Post by Fat Bob on Jul 23, 2012 22:43:40 GMT
Crumbs is that a Springer? I had a rescue Springer - Ben the B'strd Springer what that dog didn't do!
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Post by ricksterr on Jul 23, 2012 22:49:19 GMT
Yeah bob, its a springer alright and a rescue one also. Mad as a hatter ;D
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Post by ricksterr on Jul 24, 2012 20:00:27 GMT
I am pretty pleased with todays work, I had a bit of help and only took about 2 hours... Not really looking forward to the next step though.. Attachments:
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Post by faz on Jul 25, 2012 5:23:07 GMT
Looks like a solid base for the oven! I recessed my form for the concrete pour down into the inside of the structure by about an inch or so, with the intention of making the concrete slab bind to the lintel, so that the structure was tied together tightly.
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Post by ricksterr on Jul 25, 2012 17:21:15 GMT
I am working out my next stage of the build and I am not sure how deep to make my slab, any advice? I thought a 3 inch reinforced slab with a slight overhang at the front edge, would this be strong enough? Any advice welcome
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Post by Fat Bob on Jul 25, 2012 18:39:43 GMT
Don't want to hijack the build of your great build... but Bengo the B'stard Springer was a nutter - if another dog came near he'd ignore them and wait until they were alongside. He would then bite them in the spot between the shoulders. We had to make sure no dogs got near as he would fell them with his wicked move. His hobbies were swimming miles, jumping off bridges and digging very, very deep holes and if he could rip the interior out of cars - plus for an evening entertainment he enjoyed rolling in putrid animal remains whenever he could find them. He was a throughly crazy character and wouldn't do anything he did'nt want to.
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Post by faz on Jul 25, 2012 20:21:59 GMT
I am working out my next stage of the build and I am not sure how deep to make my slab, any advice? I thought a 3 inch reinforced slab with a slight overhang at the front edge, would this be strong enough? Any advice welcome Mine is 4" thick but to be honest I think that a 3" slab would be more than adequate if you're using mesh and/or rebar in it. Have a think about how you'll make the edges look pretty if you're going to do an overhang - I bricked up to the outside of my overhang so that it was going to be easier to tidy up at the end.
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Post by cannyfradock on Jul 25, 2012 20:30:41 GMT
Rick
The standard slab is a 4" re-enforced slab. You could get away with 3" as long as you have some decent re-bar in it.
This is a good time to re-calculate the footprint you need for your oven. Don't forget to calculate wall thickness x 2, plus the insulation layers x 2. i.e...36" diameter, plus wall thickness x 2 = 9", plus insulation and render coat's x 2 = 14"(?)....so you will need a slab for a 36" oven about (36+9+14) = 59/60 inches.
If your initial base is 5x5 then you should have 60". If you think you need more space at the front, you can knock up some box shuttering to cantelever the slab....as long as the re-bar continues into the shuttering.
It's handy at this stage to have a piece of plywood or chipboard laid on your slab (to the slab dimensions) to dry lay your first course....it'll give you a much better idea of the final result
Terry
p.s.....also had a Welsh Springer Spaniel bitch named Lucy.
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Post by bookemdanno on Jul 25, 2012 21:10:16 GMT
Welcome Ricksterr! Nice looking Work so far! But please don't underestimate how much strain all that concrete for you hearth slab is going to put on your shuttering. Over compensate on the timbers and supports, and brace as much as you can. Especially if you're going to have it all on show. It looks like it may be. Give the shuttering a good tap about with a club hammer when pouring, to ensure that the conrete settles and that'll give you a good solid consolidated edge with no voids when you remove the boards. Get an edging trowel too, it'll give the concrete a slightly rounded top edge, which will help it retain its edge and not get chipped so badly.
If this hot weather is going to continue, it'll help to cover up the cast slab to keep it from over heating and drying out too quickly. I hope i haven't over done the advice and been covering what you already know.
Good luck, and keep the photos coming!
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Post by ricksterr on Jul 25, 2012 21:40:11 GMT
Firstly Bob it sounds like your spaniel was related to Rex as the behaviour seems very similar, Rex is possibly the best dog I have ever seen digging a hole, in exactly the wrong place..
Looks like I am going to go for a 3inch deep slab with mesh and rebar on the overhang at the front. I will also need a slight overhang at the back and sides too, maybe about 3 inches. Is it a good idea to shutter a void in the middle of the slab for insulation under the fire brick? That would make it 2inches concrete and 1inch vermiculite in the centre area.
I haven't thought too much about the slab edges and surface around the finished oven yet, I will probably just bluff my way when the time comes ;D
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Post by ricksterr on Aug 9, 2012 15:44:22 GMT
After a few weeks of rubbish weather I finally got a bit more done. With a change of plans I decided to build another supporting wall through the middle of my build to support some good old paving slabs (heavy as hell). Now I plan to lay about 2 inches of insulation before laying the oven floor. I am using vermiculite, is 2 inches enough?? Attachments:
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Post by cannyfradock on Aug 9, 2012 18:12:52 GMT
Rick
The recommended depth of the insulation layer under the hearth is 4". People often differ from the recommends. The choice is yours. I honestly don't know the difference in performance between 2 and 4" of underhearth insulation.
Terry
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Post by tonyb on Aug 10, 2012 8:40:48 GMT
When you say vermiculite do you mean vermicrete? Because you are using paving slabs I would go for more rather than less but it also depends on final cooking height. Have you thought about using some of the thermolite blocks some people have used successfully?
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