If you don't know a white oven is one where the heat reaches the food but smoke does not. This way you can cook your food without having a smokey flavor added to it - which is awesome for things like pie! A black rocket oven does not keep the smoke away from the food so you get that smokey flavor which can be great for other types of food such as roasted chicken!
So do you prefer a white or a black rocket oven? Or do you want to build both?
The kickstarter is over but the Rocket Oven Documentary is available for sale. This documentary is all about the white rocket oven which I think is awesome and this is the type that I'm most interested in. But I also have a BBQ and I think for some foods a black oven would be awesome. So I think I will eventually end up building a black oven too but the white rocket oven would be the first since it would by far get the most use.
So what do you prefer a white or black rocket oven? Or both?
This reminds me of an episode of BBC's Victorian Farm, which my son and I just watched. In it, they got a coal oven since that was the technology of the time period. Ruth Goodman was really worried about the learning curve in using the coal oven. Because, before the invention of the coal oven, people generally tried to get that wood smoke flavor into their food. Coal smoke, however, was nasty, and so cooking had to be reinvented to a large degree to figure out how to keep that smoke OUT of the food.
Here's the video. It should start a bit before where the discussion of coal and wood smoke:
It would be great to have the white oven, with the option of adding wood smoke- best of both worlds.
Erica mentioned something about adding some wood chips in the white oven to add smoke flavor. Has anyone tried that? It would be great to hear how that works out in the white rocket ovens.
It makes sense, I often add a handful soaked mesquite wood chips on top of the hot coals in my grill to add that smokey flavor.
For indoor use I would only want a white oven. For outdoor, I think I would prefer something that is a white oven but figure out a way where I could occasionally include some woodchips and get a bit of a smokey flavour. Or I'd just build a separate smoker.
I like them both. The one for baking "clean" without the extra flavor of smoke and then a black one specifically for smoked foods. The idea of a pie baked in a black oven to add extra flavor is a sweet idea.
@John C Daley - you can go for the $25 dollar level and get an HD download of the video. There are lower options for other qualities of video as well. That also gets you some other candy as well.
I personally would be using this as a replacement for a conventional oven, building it indoors in (I hope) my future Oehler/PAHS/wofati home. Knowing my cooking skills don't leave much room for error, and my fire building skills will need to ramp up with practice, I see a black oven ruining more food under my care than a white oven, at least until my learning curve catches up.
So initially I would be aiming for a white oven indoors, and perhaps adding another outdoor oven for the summer cooking to keep it cooler inside.
I'm not quite a lumberjack, but that's OK, I sleep all night and I dream all day; I'll coppice trees, I'll grow my food, and compost poo and pee! With a well and off-grid solar, it's a permies life for me!