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Hybrid RMH cook top and oven, anyone?

 
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Location: Crooked Roots Farm, in NW Wisconsin
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Has anyone tried installing a cooking surface on the top of the burn chamber? I was thinking that instead of firebrick and cob, I'd replace the top of the burn chamber with an iron or steel plate for cooking on, and the oven on top of the riser. Or possibly the cook top above the exhaust (saw a design similar to this on this forum) Any thoughts? Thanks!
 
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It's my impression that the burn chamber needs to concentrate heat to get a more complete burn. If you're getting cooking temps off of the top of that area you would be losing efficiency. I haven't built our RMH yet so don't quote me on that.

We're planning to do a sub-floor heating unit. We hope to use the top of the barrel as a cooking surface. I want to try to make a removable cob oven, possibly supported/moved via an overly large fireplace crane.

 
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Here is a link to a stove we are planning on testing in the next few weeks. It uses "bell" (chambers) instead of a cob bench for thermal heat storage and transfer. Its a double bell design.

After the heat riser you are free to scoop as much heat as possible. So any heat can be taken from any place on the barrel.

http://www.dragonheaters.com/wood-fired-stove-oven-and-masonry-heater/
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