Why I Oughta...

I last added ten (10) bags of gravel to the excavated wood-fired pizza oven construction site to begin to level the area.  As a reminder, this is being built on-top of our drywell, so this gravel layer is an extra insurance policy for drainage below the slab in hopes of avoiding heaving.  When I added the ten bags, I noted that I thought I'd need another round of gravel to finish the project.  Before heading to the store, I eye-balled the site and decided that I needed a bit more material on the western edge of the site.  Thanks to a sale, I decided to add six (6) bags of River Rock to that side.  Thinking that the larger size of the rocks would fill in the deeper portion of the dig - that part is going to *mostly* be outside the footprint of the foundation.   Here's the site after six bags of river rock added to the left side (note the different color): Below is the Menards item # for the River Rock - 180-2006.  Normally priced $3.49 per bag, it was on sale for $2.24.   I'

The last progress-report on our backyard pizza oven was earlier in March when I showed the cut-down concrete slab framing pieces (2x6's) that I cut to the final dimension s (Slab: 78" wide, 86" deep. 6.5' wide, 7'2" deep. Stand: 72 wide, 80 deep - 4.5 blocks wide, 5 blocks deep).  In that post, I talked about the next step is to fill the excavated cavity with gravel ahead of the rest of the slab prep. I went over to Menards and picked up 10 0.5 cubic foot bags of their multi-purpose gravel.  Each bag is supposed to cover about six square feet.  I wasn't sure how far these ten bags would go, but I figured that was about the limit that I wanted to push my car weight-wise.   I brought the ten bags home and hauled them (one-by-one) to the site and piled them up: Opening each bag and spreading it out, I quickly discovered that I was FAR short of the amount of gravel that I REALLY needed to complete the project.  Below, is what the site looks like after ten ha

Over the weekend, I went out and picked up four 2x6x8 boards and brought them home to begin to figure out if I've done enough excavation for our wood-fired pizza oven project.  I've been using a tape measure to figure out how much I needed to remove and if my dig was large enough to support the slab framing - along with the necessary bracing.  But, that's an imperfect science, so I decided to just go out and cut the lumber down to the final dimensions and place them in the hole to see - without guessing - if I've excavated enough. As a reminder - mostly to myself - my final dimensions are based on 8x8x16 construction blocks:  Slab: 78" wide, 86" deep. 6.5' wide, 7'2" deep). Stand: 72 wide, 80 deep (4.5 blocks wide, 5 blocks deep) Leaving reveal of 6" total both dimensions. 3" all ways. This allows for 2" face brick and a 1" reveal. I cut the two side pieces of the frame to be 86" and the front/back to be 81" (to acco

This past weekend, I posted a list of 'early potential priorities' out in the yard and garden for the upcoming 2024 growing season .  That list featured a number of projects/ideas/areas that *could* be something that I'm going to prioritize in 2024.  But, it also featured one item that has certainty when it comes to being a priority:  the backyard wood-fired pizza oven construction. The location/site of the oven has been an open question for me ever since we moved in back in 2017.  I wrote about a couple of final options in the backyard in early January where I narrowed it down to two locations :  built into the berm/closer to the patio vs. down on the drywell, lower-elevation. With the run of warmer temperatures this week, I got out one night after work and just got busy:  digging the foundation.   I went with the drywell location.  Further from the house, but anchoring a secondary, lower-tiered patio.  Below is a look at the site - annotated to show the outline of the fou

Yesterday, I posted a photo of the 'drywell exploration' that I conducted to find the edges and depth of the drywell to discover if it would serve as a suitable subsurface for my diy backyard wood-fired pizza oven.   I've also recently posted about some brickwork inspiration here .    When thinking about the oven, the facade is a big part of the 'looks', but so too is the roofline.  I recently came across this Tiktok from RustyVanRanch  - embedded below - that shows a barn roof that has an extended peak out front at the top of the gable: @rustyvanranch ♬ original sound - Rusty Van Ranch Here's a screenshot of the roof in question: A little digging revealed that those are called " Hay Hoods ".  Some call them "Crow's Beaks".  It serves a purpose of providing a little bit more shelter over the hay loft door.  For my pizza oven, there's appeal in a little bit of protection WITHOUT creating a huge, overhead roof.   Filing this awa