Len Ovens wrote:
Grant Holle wrote:Didn't know where to put this idea, and this thread seems as good as any.
Would it be possible to take Walker's half barrel design and turn it into a pit roast alternative?
Here's what I imagine: the half barrel stratification chamber has a hinged door at the end so you can put in your meat to be roasted; the barrel is covered 8"-10" in cob and then insulated well (something like the easy-bake coffin only with plenty of mass in addition to insulation); the door at the end would then have to be covered in mass as well (could be as easy as berming earth against it). You'd of course have thermometers in both the meat and the chamber. I'd imagine that you could heat up the mass in about 4-6 hours and the mass would stay sufficiently hot to cook the meat for twenty-plus hours. You'd start the fire around 8 pm the night before, keep it stoked until midnight, and feast the next day at around 6:00 pm. If the inside cooled too much during the night, you could always start a new fire in the morning for an hour or two.
I thought about this after watching some friends pit-roast some pork last spring. It was labor intensive digging the hole, building the bonfire, stoking the fire every couple hours during the night, and digging out the meat the next evening. Plus we used a massive amount of wood.
Most of the labor for this project would be on the front end--building the rmh, but that would be reusable. Aside from that, it's just a matter of berming and unberming the door and lighting and feeding the fire. Feeding the fire would actually be pleasant because you'd get nice warmth radiating from the bell over the riser--the fire-feeder's seat would probably be the most popular. And it would use far less wood than a pit-fire.
Any problems with this design?
Most accurate answer is "please test this and let us know how it works"
I think in this case I would want to use a whole barrel to allow for enough room for food as well as flue gas. The larger size would also allow easier ingress/egress. I assume it is ok that the food is slightly smoked. Assuming the door is on one end, it may be ok for that end just to be insulated well rather than piling dirt there. Mass and insulation on top of the barrel should be more than under and side. (under and side may be ok with mass only, but top might want insulation)
tilt the barrel slightly down towards the door as the bottom may collect water from your cooking and the flue gas as it will take longer for the mass around the chamber to warm up if it is warming up the food mass as well.
if it doesn't work you at least have a nice outdoor heated bench to sit on in the fall... if it does work you can cook in it and still have a nice outdoor warm bench in the fall.
Having played with stratification chamber flue gas heat extraction chambers like this, I personally feel these are much better than the long, long, long and bendy pipe solution. More heat is extracted with less flow resistance.
cook me some traditional Pumpernickel (cooked overnight in a cooling bread oven, but this might work too.).
Roberto pokachinni wrote:HI Joseph:The thing about gloves is that there is a compromise between insulation and dexterity. In order to have dexterity, you must have a certain level of tightness, and that compromises insulation; even with high quality gloves. With layers, one especially has to have tightness to have the dexterity. The link to the hand covers that I gave in one of my previous posts shows something very different. These go on your bars and allow you to have the lighter gloves with dexterity inside the insulated and very shielding cover. Although these are pricey, a guy of your talents could fashion something similar for a minimum cost.
It's the wind chill that gets me during winter biking. I wear multiple layers of gloves and still feel cold.