posted 9 years ago
I think the 'barrel' is a cavity formed by the brick walls. I think fuel enters through the black door at the bottom, burns, and exhausts through an internal heat riser that empties right underneath the cook top. Then, of course it spills over, as usual, into the brick-enclosed cavity, and exits into the manifold distributor in the upcoming cob bench. I think this maximizes heat for cooking (and looking foward to the baking get up), while also capturing for area heating in the bench. I.e., no area heat radiating from a hot metal barrel.
Now, will someone who really knows clarify ;)
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-Art Donnelly