[Cob] A cleaner cob oven for the future

[Ray Cirino]

Dear John,
I've built seven ovens all having a similar design and they have be fine. The idea of this oven you don't need much fuel to super heat it. Just enough to get the food cooked. So offten it seems people over burn wood thinking it won't get hot enough. The same with putting more clay they sand in cob.
Thanks for helping us all progress in this cool field of cob.
Ray

The Great Challenges we now face as a species present the very opportunities that are giving birth to Ecological, Psychological, and Spiritual Sustainability.


--- On Wed, 4/7/10, john fordice <otherfish at comcast.net> wrote:

> From: john fordice <otherfish at comcast.net>
> Subject: Re: [Cob] A cleaner cob oven for the future
> To: coblist at deatech.com
> Date: Wednesday, April 7, 2010, 10:58 AM
> Ray,
> Have you considered the heat expansion difference between
> the steel dome and the cob covering?  Wondering if it
> will be enough to crack the cob covering.
> john fordice
> On Apr 6, 2010, at 10:14 AM, Dulane wrote:
> 
> > 
> > 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?
> > 
> > 
> > _______________________________________________
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> > Coblist at deatech.com
> > http://www.deatech.com/mailman/listinfo/coblist
> 
> 
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