[Cob] A cleaner cob oven for the future

[Dulane]

Dear Cobbers,
I'm days away from test firing this inner chamber cob oven and wantd to
share the news. If it works as I know it will, you'll be creating these
incerts like this stainless steel igloo shape. The heat from the fire is
rapid and I see closing the stack after the fire is out to hols in the heat.
Otherwise you burn for hours with black smoke killing the atmosphere. SunRay
Kelly will tell you as well, we have junkyards here in LA that have it all
that can change the way we build.
http://people.tribe.net/raycirino/photos/ec9b6a37-4e7a-41cd-be13-6f4aeee03a7
7
Ray

Dulane - Keep us posted. It would be interesting to figure out a comparison
test between a similar clay oven and your hybrid. But if it helps keep heat
and reduce smoke, great idea! 

The trouble I've had is that mine got damp and cracked since I didn't have a
serious roof over it. But if you were going to use it often, you'd want a
serious design. And one that wouldn't allow too much cob crumbles to fall on
your food (from my deteriorating oven ceiling). I only use small scrap wood
and branches that fall out of my trees to heat mine, then I throw in a few
pieces of alder or fruitwood near the end for flavor.

Your oven seems like a well thought out design (chimney damper and all) for
a small community, but the old design (w/o metal) is still efficient for
folks who just want to bake pizza or fish outside several times a year. It
pays to build them at waist height too, so you aren't bending over all the
time. I am building a new oven this year...and it will have a small work
area by the oven door. I'm tired of my dogs trying to help me cook, because
I'm down at chair level.

Would you have to find someone to weld a dome for you?