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.
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.
I took Austin’s workshop at the PTJ on making sour dough bread, and he let me do the honors of baking the loaf in the rocket oven. I baked it inside a Dutch oven. It was baked for 15 minutes with the lid on and an additional 15 minutes with the lid off. I added the loaf once the rocket oven had reached 500 degrees, then I let the temperature fall to 450 degrees and maintained it there throughout the bake.
Here is my submission for the Rocket - Sand - Start a Rocket Oven and Bake Pizza BB.
To document the completion of the BB, I have provided the following:
o pic of starting materials before fire
o pic of fire started
o pic of additional wood added
o pic of uncooked food going in
o pic of cooked food coming out