Mike Haasl wrote:That is a cool rocket. I'm thinking it's more of a rocket grill than a rocket oven? I updated the requirements a bit to reflect some of the key characteristics of a rocket oven. For future submissions...
It is made from an old grill top, and that's what I intended it to be at first--an efficient grill that runs on wood. I found out that it works more like a convection oven. It's what Paul's video calls a "black" oven. It has surpassed all expectations.
And he said, "I want to live as an honest man, to get all I deserve, and to give all I can, and to love a young woman whom I don't understand. Your Highness, your ways are very strange."
Tonight I baked two loaves of sourdough bread as a two-for bb. Thanks to Josiah for the starter and Mike and Devon for eating fresh slices with me. Good way to spend a snowy evening, all quiet except for Mike’s peening hammer in the background.
"Better than any argument is to rise at dawn and pick dew-wet red berries in a cup." - Wendell Berry
I baked an apple crumble in the rocket oven at Wheaton Labs today! It takes a lot of little sticks to get it up to temp but once there, just a couple bigger ones will keep it going easily at 350. By "little" I mean the cross section of a sugar cube and "bigger" is the diameter of an apricot. It got a bit dark on top but it didn't burn to the pan and was eaten in short order.
"Hundreds of years from now it will not matter what my bank account was, the sort of house I lived in or the type of car I drove... But the world may be different because I did something so bafflingly crazy that it becomes a tourist destination"