Why I Oughta...

A couple weeks back, I posted an update on the pizza oven that showed the treated lumber framing that I attached to the front of the block stand (I used Tapcon concrete anchors) as part of the prep work for the installation of the final counter that serves as the 'landing' of the oven.   In that post, I showed *most* of the framing installed, but since then, the countertop installer came by to measure the space.  When he was here, we talked about extending the front of the framing to provide a bit more support.  And, he suggested that I put down a layer of tile-backer board across the top.  The countertop installer suggested that he would use thinset mortar to affix the countertop in-place and the tile-backer board would provide the right base. As I was looking at the framing that I had already installed, I noticed that the left 'leg' was slightly off (in terms of the correct position), so before I finished up the horizontal surface prep, I moved that leg over....

The last time that I checked in on the backyard pizza oven build, I showed off the full enclosure and roof and talked about how I had some success with a lower-temperature bake .  This was in late September and the oven - at that time - looked like this below.   From the front, you can see the block base and how I had made a temporary hearth landing out of a 2x6 that is supported by some firebrick cut-offs.   That was (obviously) temporary, but it has taken me a while to figure out what I wanted to do there. We seem to have landed on installing a hearth/landing ledge of Soapstone that will stick out from the front of the oven about 10-12 inches.  That will give me a little ledge/counter to work on before/after sliding the pies in/out of the oven.   But, in order to install that ledge, some permanent support needed to be installed.  Based on how I poured the hearth and placed the oven, I left myself four-or-five inches of space to build on top...

Yesterday, I updated my pizza oven project with the latest progress on the small, timber retaining wall that I've been building in front of the oven.  The goal is to create a small, flat surface that I can use to work/bake in front of the oven.  The grade required a small wall and after hemming-and-hawing on what to do, I opted for action:  get the oven operational. Yesterday's post showed how I set the timbers and backfilled with TONS of gravel for drainage .    The next step in the process is to fold over the non-woven landscape fabric on top of the gravel - this fabric serves as a 'separation layer' from the soil that is behind the gravel.  It also is the separation layer to the soil I intend to pile on top.  Below is a look at the fabric folded back on the gravel: After the fabric was in place, I started to dig out the large pile of earth that I excavated for this project and began to fill in the space.  After a few inches, I compacted the so...

Last I checked-in on the pizza oven ground project, I was dry-fitting the first 6x6 treated (ground-contact) timber that I'll use to retain the earth and (I think) hold in gravel in the middle of the surface.  I spent a little bit of time this past weekend doing more excavation and found time to run to the hardware store to bring home three more 6x6 timbers.   Below, you can see the three timbers (and a pile of bags of gravel) that I'll haul to the backyard in the coming days.  Once back there, I'll use them to make sure I've excavated *enough* earth.  My plan is to dry-fit all of these in the ground, then measure what over-dig still needs to be done that will allow for a foot-or-so of gravel to sit *behind* (earth-side) of the wall.   I'll next update the project once I put all the timbers in and fit.  After that, I'll finalize the excavation, lay down the nonwoven fabric, establish the grade for the first course of timbers with gravel and/or pa...

The weather recently has been doing with late Winter/early Spring does around here:  Move all over the place.  Some 60's and some 30's.  I've been trying to fit in some early garden work during the warmer moments - from clean-up to bed extensions to...now...kicking off the pizza oven project for 2025.   I labeled this my #2 priority project earlier this month and talked about getting it 'operational' was my goal :  that means getting it water-tight and getting the hard surface right in front of the oven mud-free - and...presentable.   I am going to first address the hard surface.   This whole project - in the most ideal state - requires A LOT of things - retaining walls, paver patio, covered roof, prep surface and (likely) a bar.  But, for now, I'm looking at what I can get done NOW - this Spring.  And something that is both cost-effective and (at least somewhat) attractive.   There's a 26" drop between the grade of ...

Yesterday, I posted a list of 18 potential projects that I called "an early look" at some potential priority projects and talked about how I needed to refine the list to bring forward the most critical ones.  The first one on that list that I labeled as a priority in its own post was the bluestone chip gravel path renovation project that calls for the installation of a nonwoven geotextile .   The second priority project is going to focus on my largest project from 2024:  the pizza oven. I've spent a bunch of time ( and a lot of posts ) writing about the oven, including how it will anchor a second, lower-level patio.  That project requires the installation of a retaining wall , a patio floor ( or floating deck ) and more.  I even worked through an 'order of operations' in this post where I talked about the ideal, final state including electrical and prep-space.   But, I know that those projects will take time - likely all summer.  And, I'd l...

Yesterday, I posted some details of the short, 26" (or so) tall gravity retaining wall that we'll need to build out this Spring in the backyard.  I talked about some of the details need sorting out (type/look of block) and others need to be finalized (straight run, vs. L-shape vs. curved wall).   When I was out running one of the kids to their various activities, I stopped at a signal and noticed a retaining wall on one corner.  Below are a couple of photos.  They show that this wall is curved, includes a 'cap', but also includes a contrasting row of blocks at the top of the wall.    These blocks are smooth (not jagged fronts) and have no bevel on the corners.   That (smooth face) is in contrast to the example photo I posted yesterday .   I see (at the corner) three full blocks above grade and one partially below grade.  Those are (likely) 8" tall blocks, so this wall is 30-inches-or-so tall above grade (8+8+8+3.5+2.5 = 30). T...

The pizza oven patio project continues to be a work-in-progress with a number of details that we need to figure out/solve-for before too much time passes, so we can begin the project when the weather breaks. Back in January, I posted this 'notebook' post - where I ran through a number of decisions/items that need to be sorted and came out with these three lists. First, the list of 'elements' or component-projects inside the larger project: 1. The floor 2. A retaining wall 3. Stairs from patio 4. Roof Structure (with piers) 5. Prep Counter/bar-top 6. Utilities 7. Landscaping 8. Oven doghouse, landing and veneer Second, I put together a series of 'prep-work decisions' that need to be made: 1. Figure out utilities. Primarily electric. where they go, how they get there. in 2. Figure out 'level' for the floor and base of retaining wall. That requires decision on material. 2 depths - sunken prep area. 3. Wall details: placement, material, siz...

Yesterday, I posted the first step in the build-out of our pizza oven patio area with the elevation change calculation that I was able to complete using a length of string and a couple of stakes.  I observed a 26" elevation difference between the grade of our 'upper' patio and the top grade of the pizza oven slab .   Back in January, I laid out what I think are the 'order of operations' of the build and included a number of 'to be solved' steps - including that above mentioned elevation change.  Here's the rest of that 'to be solved' list: 1. Figure out utilities. Primarily electric. where they go, how they get there. in 2. Figure out 'level' for the floor and base of retaining wall. That requires decision on material. 2 depths - sunken prep area. 26" delta. 3. Wall and floor details: placement, material, size, height, length, stairs, drainage and even stairs. This determines the floorplan. 4. Lay out floorplan. Size o...

A couple days ago, I posted a photo of how Disney used the "European Fan" pattern with cobblestones to make a hard surface/walkway at Disney Springs and mused about how that might be a really nice way to bring a unique floor surface to our pizza oven patio.   That surface material (in this case cobblestones) is a key decision that I have to begin to work towards as the calendar begins to soon turn to March. I laid out what I thought (at the time) was my path towards progress with our pizza oven patio in this post back in early January .    The list that I put together included a number of 'to be figured out' items that would help me sort the rest of the decisions - including utilities, size of patio and the change in elevation between the current patio and the pizza oven foundation.  That delta in height is important because it tells me how high the retaining wall needs to be - which in turns tells us what materials/engineering is required to make the wall *wor...