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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-09-2014, 04:15 PM | #1 |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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Wood Fired Oven Build
I've been wanting a wood fired oven for a long time and now seems like a good time to start building one, so here goes! After all "The Beast" build went so well I can't help but think that I can probably pull this off. Full disclosure, I did work for a mason a couple summers in high school so I am not unfamiliar with that trade, but I am by no means talented at the craft.
I went back and forth on whether to build this on a cart or a separate permanent spot in the yard. I was leaning toward the cart until I glanced out of our bedroom window and I saw this spot by our patio, funny thing is that I couldn't picture it from ground level but from above I saw it right away. This pic is from my deck, but you get the idea. Next it was time to dig a little to have room to build a good base. I dug down about a foot to have plenty of room for my base and a 6" thick concrete pad. Also, always a good idea to dig a little extra from all sides to make sure you have plenty of room when setting up your forms. Then I set the forms, added a little of the dirt back and tamped it down so that my "hole" was about 10" deep. Next was the base, I used class 5 rock and the base layer is about 4" thick, that leaves enough space for my 6" concrete pad. Now I have to get creative because I am building a portion of this over my current concrete slab patio that slopes quite a it to make sure water is running away from the house. Probably can't see it but there are "level" lines drawn on the 2x6's and we will do our best to pour to those lines. Just another pic of a tip that will keep your from cussing later on, if you didn't already do so, go back around and make sure none of tops of your stakes, that are holding your forms in place, are exposed above the top level of your form. This makes it much simpler when it comes time to screed and finish your concrete. I hammer drilled 5 holes into my patio and pinned some rebar shorts in them, then I added some longer sections of rebar and wire tied them together. It's not the prettiest job but I am using up some odds and end in this step. I also drilled 6 holes in the top of the patio and put some concrete screws in them to help the concrete hold on the over pour section. Not sure if this will help at all but I figured it couldn't hurt. The concrete mixer and bags of concrete mix are ready to go tomorrow! I figured it to be about 26 - 60# bags so I bought 30! There is nothing worse than being short a bag or two when you need them, plus I will need concrete mix for a couple other steps of this build and have plenty of room to store them in the mean time.
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Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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08-09-2014, 04:25 PM | #2 |
Full Fledged Farker
Join Date: 01-04-14
Location: Las Vegas, Nevada
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Did you do all this in one day? By yourself? You're my hero. Where do yo get that much energy?
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1992 Red Performer,Brinkmann Trailmaster Vertical, Ducane Gasser, Smokey Joe, OTG, Turkey Fryer, Mav 732, Red Thermapop, KCBS Member, USMC, War Eagle! |
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08-09-2014, 04:42 PM | #3 | |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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Quote:
Which is fantastic because I love them taking an interest in these types of things but it sure doesn't speed up the process. But they had a good time shoveling dirt, tamping the base, using the drill to setup the forms, playing with the tape measure and levels when I was doing something that I didn't need their help on. They even wanted to help me unload the 60# bags of concrete mix, but neither one of them can lift them! So then I had to teach them a little about leverage and how to spin them into place so I could grab them.
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Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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08-09-2014, 04:45 PM | #4 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Fascinating!
Gonna be fun to watch this progress. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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08-09-2014, 05:24 PM | #5 |
somebody shut me the fark up.
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
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Thanks for posting. I am looking forward to seeing the progress of your project.
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Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo |
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08-09-2014, 05:58 PM | #6 |
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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A fine start you have there. Lookin forward to the progress pics. Don't forget the boys handprints since they are helping you.
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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. Last edited by Stingerhook; 08-09-2014 at 07:06 PM.. Reason: spelling |
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08-09-2014, 06:58 PM | #8 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looking great so far!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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08-09-2014, 08:20 PM | #9 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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This looks like it is gonna be a fun project!
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08-09-2014, 09:04 PM | #11 | |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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Quote:
My biggest concern of the entire project is the exhaust, but I am sure it is one of those things that once you get to that point it will make more sense. The finished housing will have a gable roof, not sure on roofing yet, but the exterior walls will be stone veneer unless the boss tells me otherwise. A whole lot of work to build one of these!
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Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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08-10-2014, 12:29 AM | #13 |
Quintessential Chatty Farker
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
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Looks good!
Just an Idea - If you ripped the form boards on the exsisting concrete along your "level line" you would have an easy time of working the concrete. Just a thought.
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A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller |
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08-10-2014, 02:17 AM | #15 |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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I like where this is headed!
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1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator “We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz |
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