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

[gotwood]

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....

 

[jason]

First thing that comes to mind when I think of Brick Pits is Wilbur D. Hog. I don't know if this will help you or not.

http://www.ibiblio.org/lineback/bbq/wdh.htm

 

[pahutchens]

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

 

[monty3777]

Check this out!
http://www.motherearthnews.com/Do-I...-One-Outdoor-Oven-Stove-Grill-And-Smoker.aspx

 

[Cigarbque]

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.

 

[gotwood]

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??

 

[Gonesledn]

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.