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

With excavation started on the site of our backyard wood-fired pizza oven (on our drywell) , I need to move from the theoretical (What could an oven look like?  How high should it be?  What would it need to be made out of?  How many cinder blocks? What layout?) In my recent post on excavation , I ran through some mental math to figure out what size the hole needs to be, what size the slab will be and how wide the block foundation will be once constructed.  I ran through both a 10x8x16 block scenario and an 8x8x16 block scenario.   The 8x8x16 is the traditional block, but I was considering if the extra 2" block in the first (one or two) courses is appropriate to all for the footing of a brick face on the sides of the oven. Off I went to Menards to poke around in the construction block section.  Back in January, I posted the details of how there are L-shaped cinder blocks that help make proper corners and I wondered if I should be using those to make a square pizza oven stand .    I

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

Analysis causes paralysis is a trope that people say in business and life.  But, I'm NOW feeling that very thing HARD in regards to our backyard pizza oven planning.  It was just a week ago that I VERY CONFIDENTLY posted about how I was down to just two finalist locations for our oven .  But, today?  I'm not so sure any longer.  What about a 3rd location, on the south side of the yard, about the same distance from the house.  But, tucked into a current bed where the Alice Oakleaf Hydrangeas are planted?  See below for this 3rd location at the bottom of the drawing: This 3rd location re-introduces one of the ORIGINAL sites that I contemplated as far back as 2017 .    What does this new site get us?  It certainly doesn't take advantage of the grade change, so that means that the full height and mass of the oven will be in-view.  That provides for a bit of screening.  But, it also means that the oven becomes a garden focal-point.  If site'd here, it would be the biggest dr

Earlier this week, I posted my 3-D model using LEGO bricks of my proposed wood-fired pizza oven stand that would be built from a couple different sizes of standard cinder blocks - 16x8x8 and 8x8x8.  In that post (and using the model), I determined that I needed 4.5 blocks deep (from front-to-back) and 4 blocks wide (side-to-side).  That gave me a 74" deep by 64" wide block stand.  Or 6'2" deep and 5'4" wide. But...there's a new development.  At least...new to me, the novice bricklayer.  Turns out, there are 'corner' cinder blocks.   I discovered this fact when I was at Menards looking over the block inventory.  Here's a few photos showing these L-shaped corner-forming cinder blocks  below and how they work together with normal blocks.  These are 12" block compatible. Below is a drawing from Menards that shows the dimensions of these L-shaped corner cinder blocks in 10" width: There are so many variables that I still need to work out

I've been busy getting to know Sketchup - in an attempt to create a true, accurate model of my (hopefully to-be-built-in-2024) backyard wood-fired pizza oven .  But, I also figured out a different, three-dimensional approach that will work (at least for me).  The stand of the oven is built from typical cinder blocks:  16x8x8 (16" long, 8" tall, 8" deep) and half-blocks of 8x8x8 (8" long, 8" tall, 8" deep) that are commonly available from any big-box hardware store.   I was playing around with sketchup one afternoon when I realized that I could build out a model using some common bricks.   I wanted to get a sense for how the stand would come together and also begin to build out a parts-list for the blocks.   I went up to the kids lego bins and quickly figured out how to build this: Part 3001 (2x4 brick)  has 8 studs on top and is the typical rectangle brick that you think of when you think of LEGO bricks.   Using a one-stud for 4" each direction, t