[Cob] Greener cob oven - but is it hot enough for wood fired pizza?

[Ocean Liff-Anderson]

OK Ray, now we need to talk cooking.  I know you've used you rocket- 
cob ovens to reheat frozen pizza before, but we are cooking the real  
thing - Italian artisan thin crust pizzas.  We need the deck of the  
oven at 900°F or hotter, plus "top flame" heat to cook the top side  
at the same rate as the bottom.

How hot can you fire that dragon?  Do you have a thermal gun  
(infrared) so you can measure temps?  Would be interested to see  how  
it performs...  If it only gets 400-500°F then we wouldn't be able to  
cook pizza.

Ocean




On Feb 13, 2011, at 7:14 PM, Ray Cirino wrote:

> It's time we look at our own cob ovens and ask the question, How  
> green is it.
> When I first saw the oven I wondered why is there black on the  
> front door area.
> Or why does it take hours to heat up with hardwood. Well after  
> eight years of
> failing on my last six ovens I've made a major break through that  
> is across the
> board needed to keep our air clean and forest alive.
> It's ready in twenty minutes, uses way less wood, minimal CO2  
> exhaust, no
> hardwood needed, hotter if needed, and could house a coil for a hot  
> tub.
> Check it out: http://cobworkshops.org/the-new-rocket-oven-workshop/
>  The Great Challenges we now face as a species present the very  
> opportunities
> that are giving birth to Ecological, Psychological, and Spiritual
> Sustainability.
>
>
>
>
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