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Barrel oven, encased in cob

 
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Hey yall.
So i'm developing a plan for an outdoor kitchen: (barrel oven, rocket stove, and a griddle bbq setup of some sort. At first I was wondering if all could be powered by one J-tube. hot air going up riser, into one end of oven chamber around and out into a tunnel with an opening for a stove, a griddle, and finally a looong chimney at the end. Now I don't feel too confident that exhaust would be hot enough to be of much use after going through the oven system.

So now I think I will give each feature a separate core, but I'd like to keep them aesthetically part of the same cob "form". I know that most rocket ovens have a metal outer layer, which makes sense bc of contraction and expansion. I've been looking at this oven https://www.firespeaking.com/videos/wood-fired-barrel-oven-video/ , it's not powered by a rocket core but other wise seems like a similar idea. If I built a brick cavity or was able to make the outer cavity of just cob somehow, is it likely that this thermal mass would affect the technology in some other way?

Thanks,
Sophie
 
gardener
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Location: Upstate NY, zone 5
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That was a fun video I expect a cob surround similar to that would work fine. It would not lose heat any faster than a metal outer skin, and after some heating it would probably retain heat and help keep the oven warm.
 
pollinator
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Location: Canadian Prairies - Zone 3b
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Offhand, I wonder if the expansion/contraction of the metal in the barrel would mess up the bond with the cob and interrupt the heat transfer. It's still way better than naked steel though.

I have seen quick-and-dirty cob-and-barrel ovens, but the cob was stuffed on the inside of the barrel with a heavy duty expanded steel mesh to hold it in place.

Edit: I just watched the video. It's a different approach from what I visualized, but I like it.


 
Rocket Scientist
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cat pig rocket stoves
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Hi Sophie;
Here are a few photo's of my Rocket powered all brick Black or White oven.
Construction is ongoing and I will have photo's of the build itself later.

I smoked several chunks of white cheddar cheese in this oven yesterday as its first meal produced.
20210627_100339.jpg
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20210629_073831.jpg
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20210629_073917.jpg
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Douglas Alpenstock
pollinator
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Mmmm, smoked cheddar. Awesomeness! What's your preferred wood for smoking?
 
thomas rubino
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Well my preferred wood is Hickory , but it does not grow here. So I can only get it when someone brings chunks back for me.
However we do have plenty of mountain maple (vine maple)
I use it almost exclusively with cheese.
I have apple and cherry on hand as well.
 
Sophie Gell
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Thanks all! I will have to make a temporary frame for the cob or brick out of willow, or plywood. It seems that, understandably, the expansion of the metal frame causes the masonry to crack/shift over time. Do you tend to use high refractory materials for the j-tube as you would on an RMH? It seems most people are just going with regular brick. What did you use Thomas?

Additionally, I've been binging a lot of youtube videos of wood cookstoves like this:  

I am surprised that the fire would come out of multiple places and still remain strong enough to heat the pans. Do you buy it?
 
thomas rubino
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Hi Sophie;
There are over 300 plain clay bricks in my build.
There are also apx 40 split fire brick, that are needed in the core area.
No refractory cement was used at all.
The lowest levels of the clay brick surround are concrete mortared and all the upper levels are fireclay/sand mortar.

Nice video.  That is an L tube design.
As the holes are covered it sends more heat down the line, heating the chimney stack and creating a solid draft.

L tubes require steady attention to keep the fire hot.
A J tube design is the same but is self feeding with vertical wood.

 
And tomorrow is the circus! We can go to the circus! I love the circus! We can take this tiny ad:
Ernie and Erica Wisner's Rocket Mass Heater Everything Combo
https://permies.com/t/40993/Ernie-Erica-Wisner-Rocket-Mass
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