[Cob] , a cleaner cob oven for the future - please share details

[Dulane]

What would be a good test of an efficient cob-based rocket-style oven?

Mine is working better now that it is finally dry. But it seems that the
bottom of my oven is hotter than the air that circulates above it. 

I burned a piece of fish on the bottom recently, while it didn't seem to
color much on top.

I think my cooking was done in less than an hour and a half tho. I got the
oven quite hot, and there was minimal smoke, plus I never saw flames come
out of my short chimney. 

It seems like we should see how long it takes to cook a meal (pizza, fish or
meat), bread and a veggie. Also how much wood we used, like a 5 gallon
bucket of (dry) branches. So then we could have something to measure
efficiency by.


-----Original Message-----
From: coblist-bounces at deatech.com [mailto:coblist-bounces at deatech.com] On
Behalf Of Ray Cirino
Sent: Tuesday, February 08, 2011 7:54 AM
To: Barbara Roemer; coblist at deatech.com
Subject: Re: [Cob] , a cleaner cob oven for the future - please share
details

Dear Barbara,
Transition LA and many more permies and cobbers will be joining us on a cob
oven 
workshop that will answer all these questions and more. I know it may be 
difficult to make it down, but we will be posting a youtube of the process. 
There's lots of welding and unique parts I use. Eventually I will have a kit
for 
third worlds and get it permitted in the US across the board that will also
be 
retro fitted to fireplaces and existing ovens.
When I first saw the class cob oven I thought it wasn't eco enough and took 
three hours of burning before you start cooking. Tradition is one thing, but
not 
if we all want to be sustainable.


Keep tinkering,
Ray
The Great Challenges we now face as a species present the very opportunities

that are giving birth to Ecological, Psychological, and Spiritual 
Sustainability.




________________________________
From: Barbara Roemer <roemiller4 at gmail.com>
To: coblist at deatech.com
Sent: Mon, February 7, 2011 11:00:30 PM
Subject: Re: [Cob] , a cleaner cob oven for the future - please share
details

Ray,

I'm with Bill - I have questions the diagram doesn't answer.  Do you sell
plans or share them?  Could you answer the following questions on the
listserv?  You might find people willing to build if they had sufficient
information - I would be and I bet Bill would, too!

1. Where is brick used?  Is it firebrick or regular construction brick?

2. It looks from the drawing as though the layer of cob surrounding the
stainless baking chamber is cob and brick - how are you using the brick and
what are you doing with the cob?  Is the cob mortaring laid up brick?  Brick
and cob have different expansion rates.  If you use them together, how do
you account for cob's propensity to take on atmospheric moisture?

2. How do you maintain 2" space around the stainless igloo as you are
building the surrounding cob?

3. Are the blue lines and circles some kind of water heating system?  More
info please???

4.  What is the teardrop?  How is it held there, what is it formed from
(looks like it must be spun, but knowing you use a lot of recycled material,
I doubt it's a custom fabrication job) ?  What is its purpose?  How do you
fill it?  What is the chevron referred to in the drawing near the teardrop?

Thanks!

Barbara Roemer
Sierra Foothills
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