Gonna pour a foundation for a Smoker/Brick Oven.....

gotwood

gotwood

is one Smokin' Farker
Joined
Jan 1, 2008
Messages
780
Reaction score
12
Points
0
Location
Homer...
Wondering what others think would be an adequate size for the Slab....
Im thinking 96" x 72" minimum.....72" being the depth.........

still unsure if ill be buying a refractory commercial made oven or do it all out of brick....

anyone build anything like this and have a link? not sure how im going to
heat the two areas...using same fire or different ones......
I tend to think different....a firebox below the pizza oven to be offset of the smoker for indirect....
 
do a search for Pompeii ovens it will give you a good idea for slab and construction of an oven. Most of the ovens I've looked at fire inside for baking then sweep out coals before loading bread . If pizza some keep a bank of coals to the side
 
I would highly recommend the book "The Bread Builders". Google it. It is a fantastic book about making your own hearth oven. Very detailed and informative.
 
Thanks all,


I live in Chicago area....think pouring a slab about 10-12" thick with fiber mesh and 1/2" rebar that will sit atop (6) 10" pillars or reinforced concrete will not heave and will not crack??
 
i believe that would be overkill, but plenty safe. make sure to use a cruched rock base before you pour. may also want to use a vapor barrior ( plastic sheating), to keep moisture from traveling from the ground up.
 
You must log in or register to reply here.

Similar threads

T
Ideas, thoughts, suggestions for a brick smoker.
Replies
0
Views
322
Thoraudio1
T
cayenne
First Brisket on the new BlueSmoke Smoker offset stick burner...
2
Replies
30
Views
2K
Hinds15
H
D
Should there be insulation between pizza oven base and worktop
Replies
2
Views
257
halfcocked
halfcocked
C
Custom Smoker Build for Installation Piece
Replies
0
Views
750
'Cue_Queue
C
D
Deep South Mailbox smoker
Replies
18
Views
2K
Fooball
F
Back
Top