[Cob] cob oven problem?

[Shannon C. Dealy]

On Tue, 4 Oct 2005, Monica Proulx wrote:

[snip]
> Does an outdoor cobbed oven take in air for combustion through the floor
> between the fire bricks during the baking cycle once the door is closed?
[snip]

Air for combustion in the basic oven comes in through the open door, once 
the oven is hot, the coals are raked out of the oven, food is placed in 
the oven for baking, and the door is closed to retain the heat.  Baking 
occurs through the walls radiating back the heat they absorbed from the 
fire.  There are a number of variations on the basic oven, some of which 
include separate air intake and exhaust/chimney, so these may operate a 
little differently, however, normally noting will come in from between the 
bricks (unless someone wants to design it to operate that way).

Unless the source of odor is actually an integral part of the oven itself 
(as opposed to it's foundation), I would be surprized if it had any effect 
on the food, and even then, I would expect the first couple of firings 
would burn out any source of order in close proximity to the fire.

FWIW.

Shannon C. Dealy      |               DeaTech Research Inc.
dealy at deatech.com     |          - Custom Software Development -
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Phone: (800) 467-5820 | Networking, Scientific & Engineering Applications
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