I did my patio project last year with an oven too, and I went through the EXACT same thing you did with menards. for me it was with landscaping tiles that I did on top of my patio. Tiles where like 1/4 - 3/8 off for a 30” tile. So it doubled the time it took to lay the tile down to make it look good. And in some spots the grout lines change because of that huge difference. It was from two pallets. I will never buy anything that needs to be remotely precise from Menards again.

Serious comment here. Love the fact that you are overbuilding most of everything. That is what I usually do 😂. If I’m going to do it, might as well “do it right”! My thinking is that the money I saved by doing it myself, I can put a fraction of it into more/higher grade materials. Subscribe for sure. Keep up with putting out the content. You’ll get more followers by doing it this way. I’d recommend “shorts” videos for stuff like compaction, concrete pours, rebar tying, different types of concrete mixes (mortar, slabs, counters etc) or even info on why different sizes of rebar is used. the devil is in the details. Thanks again. P.S.-have you ever seen the new fiberglass pinkish rebar? Maybe do a comparison video on that. 6’ or 8’ lengths by 2’ and see how they stand up to heave, load, torsion, etc.

Not that I’m any near qualified to comment on building but that looks great. I’ve just gone through the exact same process for my oven. Luckily go me my concrete base was completely level and all my blocks were evenly sized. Even though my build is relatively covered I was concerned about the angle iron span across the front. I didn’t want any rust effecting the render I will apply later. For that reason I went for the option you can see on my channel if you’re interested.

Been doing some research on pizza oven stands with cinder blocks. Coring these blocks with cement all the way through with rebar seems to be overkill. I saw that pros will cap a row of blocks and only core/rebar the block for framing purposes. For mine I just capped my top row and poured my 4 inch slab on top of it and it ain’t going nowhere!!! Since I’m doing a perlite/concrete dome instead of bricks and have to mix all the concrete myself I feel like this method will work. Any thoughts?

Did you use half inch or one inch diameter rebar?

@blood_sweat_and_beers

Жыл бұрын

I used all 1/2in #4 rebar.

I’m curious about what the thickness of the slab is for the oven? Did you also start with footings before the slab? I’m in SE Michigan and I’m concerned about the winter weather.

@blood_sweat_and_beers

Жыл бұрын

@rjrichtr When you say "thickness is for the oven", is that the oven structural slab or the oven itself? The slab I poured for the oven is roughly 5 inches and the oven dome is 3" thick. I did not start with footing. I am in Iowa where we also get very cold winters. I just dug down and compacted 6-8" of crushed rock and then poured a 6" slab with plenty of rebar. After a couple winters, I haven't noticed any movement.

@SimpleUrbanFarmer

Жыл бұрын

@@blood_sweat_and_beers yes, I’m sorry I missed that part of my question. Slab thickness. I decided to put in 6 10” x 42” concrete pilings under the 6” slab just in case. I’ve really enjoyed your videos. Thanks so much!

Did you notch the front bricks to fit on top of the angle iron that spans the front opening?

@blood_sweat_and_beers

Жыл бұрын

Since I used mortar between my blocks, I did not need to notch the blocks sitting on the angle iron. The mortar between the rows made up the depth I needed for the thickness of the angle iron. If you are dry stacking with no mortar in between your rows, you will need to notch the blocks on both the front and back as there are two pieces of angle iron used.

Unless I miss it on the video which oven are you getting? Or are you not getting a precast and building it yourself from the plans they have on their website?

@blood_sweat_and_beers

Жыл бұрын

I will be using a Forno Bravo 2G Premio 100.

@SuperMoeLarryCurly

Жыл бұрын

I just ordered a primo oven! Your videos give good insight. Looking forward to when you install the oven!

Hi. How many bricks did you use for this pizza oven

@blood_sweat_and_beers

Жыл бұрын

Are you referring to the concrete blocks for the base?

@sweetfarm3657

Жыл бұрын

@@blood_sweat_and_beers Yes

@blood_sweat_and_beers

Жыл бұрын

@@sweetfarm3657 I used right around 55 blocks for my oven base.

Bummer on the block variation! Menards doesn't carry the best quality, for that matter neither does Home Depot or Lowes. best to go to a Masonary supply house or someplace like White Cap. I would write Menards and complain, even this far out!

@blood_sweat_and_beers

7 ай бұрын

Yep. Learned my lesson. I could not believe the variance between blocks. I knew the quality of lumber from Menards was low, but was guessing the manufacturing tolerances in the blocks would be pretty low! I found out the hard way. Bought most of my material from building supply houses after that experience.