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Cooking on a 4 inch batch rocket stove  RSS feed

 
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Good on you for preserving but if you think about the size of fire needed to heat a full on pizza oven and the amount of BTUs required to saturate 250kg of solid mass to 500c, i think your little 4” rocket is doing ok!
Perhaps if you built a 6” air tight model it would be a lot closer to your goal.
 
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Location: Wellington, New Zealand
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Yes, a rocket stove has not yet been shown to be able to heat up a fire brick to 500 deg C which is why I switched to using a plate of cast iron with a terracotta tile instead.
The final problem I'm having is that the top edges are not browning but the bottom is.  This shows that there is sufficient heat to toast the bread but the edges are not getting close to that heat source.
When I open up the oven door the draft is broken and the fire shoots up to the top.  I want to draw the fire closer to the edge of the pizza bread to toast the edges.  So, I think I should try and make a deflector plate at the top of the riser to push the flame closer to the bread.


Correction: I missed this thread https://permies.com/t/88746/Rocket-Stove-Black-Rocket-Oven which uses two 6 inch rocket stove to heat the oven up.  The poster is MIA so we don't have a video of it in action.

And I forgot about this post https://permies.com/t/94502/rocket-ovens/pizza-stone-cracked-rocket-stove#775360 which shows browning of the edges of my pizza!  So, what's different ?  
 
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Location: Southern alps, on the French side of the french /italian border 5000ft high Southern alpine climate.
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Graham.  Don't yiu think it's about time to build something  mortared and a bit more on the normal troden path?

A batch box with the cooking plate above the firebox, and  an oven on top of the riser for example.

Or a bigish J with cooking plate above the riser, and an oven to the side?
 
Graham Chiu
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Location: Wellington, New Zealand
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Max, I have a house for the daughter being built at the rear of my section.  When it's finished we will build something that is permanent.
I even have Matt Walker's stove plans as a fall back.
In the meantime I get to play crazy fire scientist and cook!




I envision the final stove will go at the base of the hugelkultur to the right .. so approximately in the middle of the image where they're digging up some clay to move to under the deck.
 
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Location: Pee Gee, Bee Cee, Cee Aye En Aye Dee Aye
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Satamax Antone wrote:Graham.  Don't yiu think it's about time to build something  mortared and a bit more on the normal troden path?



If you aren't using mortar and your plaything is almost working, it will haul ass with mortar.
Have you ever seen how much of a negative effect a vacuum leak has on a gasoline engine?

The clay slip & sand come off neatly with a short bristled wire brush if you need to rearrange.
 
Graham Chiu
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That's the plan.  Get the best working model with leaks, and then seal her up.
I have the fire clay, the sand, the ceramic fiber board, ceramic fiber blanket, the glass fire door, and the matrikote just arrived .. I just need to get access to the site once the builders leave.
 
Graham Chiu
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Today I fired her up using Peter's start up method ( kindling near the Venturi, then more wood, and then fully load when everything is burning well ) and I think with the addition of some hard wood the fire was much better.
I had flames shooting up the riser across the top of the oven for a lot of the pizza cooking time and it wasn't hard to brown the edges.  I did burn the bases a few times but I was trying to juggle too many things at once as well as be the cook.  I'm very encouraged by this.  And in the start up phase, I cooked some chicken on skewers in the riser.  Wife didn't want me to use potatoes at the end of the skewer but after the first chicken wing slid off falling to the bottom of the riser, we reverted to using the potato trick and lost no more!

And an hour after we had finished eating the oven was still over 230 deg C.
 
Fox James
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It’s all good fun ah...
I cook tandoori style down my riser (cement riser) it is probably the most appreciated dish I do.
I use marinated chicken breast, works best when the fire is gasifieing and the riser top sides are around 400c.
I made a little grid to hang 4 skewers on and drop them down the riser, takes about 3 minutes to colour up and cook.
 
Satamax Antone
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Duck legs un the rocket oven. 4 minutes each sise, approximately.
IMG_20181208_194323.jpg
[Thumbnail for IMG_20181208_194323.jpg]
 
Graham Chiu
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Location: Wellington, New Zealand
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It's interesting that cooking in or over the riser seems to be much faster than over a hot gas grill. The temperatures must be much hotter
 
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