Chris Ocampo wrote:Hey Ernie, love your oven, this one.
Would love to see some plans so i can make one too.
Even just a rough sketch with the theory of what you're doing should be enough for me to figure it out i would think.
Ernie Wisner wrote:It's a neat little oven; Works really well to.
What do you want to know about the oven?
We can discuss it here if you have questions.
We have the plans of the double chamber for sale just drop us an email.
Amed Mesa wrote:There is too much wasted energy in the design from the video posted. The use of the "rocket" effect is utilized in a manor to minimize carbon monoxide and smoke which would be better (not recommended) for indoor use, but not much use other than this. If you are soon going to build that cob oven, I would create it in a manor that allows the exhaust rocket flame to vent inside the thermal chamber, otherwise the rocket effect would be more of a novelty.
These ovens are thermal batteries in that they can store a large amount of heat and dissipate slowly. DO NOT USE CONCRETE! Cob is a good material in that is cheap, holds adequate thermal energy and not prone to structural cracking from heat, but it will need to be protected from erosion caused by rain. There are other materials you will find for a more permanent structure if you do some research of wood fired pizza ovens but they are more costly. You want to maximize your efficiency by utilizing as much potential heat as possible from the fuel source so do not copy the design from the video unless the novelty flame is what you desire. Because each of these ovens are hand crafted, baking feels more like an art. You can with experience triangulate the fuel mass with environmental temperatures to reach target baking temperatures so you can minimize the cool off period.
Kevin MacBearach wrote:I have a question about the time lapse photo series in the link under the picture of the oven Erica posted. It shows many glass bottles being laid in the sand that's inside the base. Why is that? Are the bottles important in some way?
Kevin MacBearach wrote:I have very recently got the plans for Erica and Ernie's double chamber oven. I don't believe they talk about incorporating glass bottles in the base in these particular plans I have. I also like the way you guys did the foundation with the wire. So it looks like "smaller" stones used for filling? And what's the reason for the inner wire hoop, is it just more small rocks to reenforce the base? The pictures don't show what goes in there? Lot of curious things going on in these time lapse photos, such as the first pic looks like a drainage trench coming out? I can't imagine what that's for except if a pot of beans breaks in the oven maybe? Would it seep through the baking surface?
So you have two layers of brick, one regular bricks for thermal mass, and then your fire bricks for the baking floor. I never saw this extra step before, is this the more efficient techniques all in one oven? Impressive, I'd like to know more about these extra steps for the double chamber oven.
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