Rocket Ovens movie as HD Streaming

paul wheaton wrote:We use paypal as our payment processor.   But it should all be set up so that you do not have to have a paypal account - just the card. And I have no clue about a phone number - that is a new one on me!

Ok, I know how to fix this. :) Thank you for your answer.

Henry

I love the video. Except

I don't understand how to build the J Tube. What are the materials? I have no idea from the video.

How do I stand up the oven on the J tube? Do I build a stand out of wood?  Won't it burn?

There is a long story with the j-tube stuff.  Fortunately, davin jumped in with this.

I started with the big image and made some smaller ones ...

I have this rocket oven for about a year now. It works great. If you burn coniferous woods with high pitch content (and dry), it gets to the same temperature faster and the higher temperature is higher (compared to hardwoods).

Since I bake with it in summer camps, I will build another one that has a lengthier oven inside so that it can accommodate plates 50cm (20 inches) in length.... What I am concerned is....: I intend to make a 7 inch J-tube instead of 6inch to have enough power for a larger oven and because I will bake three large plates of lasagna, great, potato, etc, all at once. If I could this oven with a 7" inch J-tube I know that this gap behind should be larger. What about the 2" inch distance in between inner and outer barrel? Do you think that it should be slightly larger?
Also I think I will add another plate of metal on the inner drum on the place where flames hit it directly (bottom). I think this would add to longevity of this stove..

What do you think about these modifications? Is there anything you think that needs to be changed if a use a 7" J-tube?

Have a nice day,
Klemen

I give this video 9.5 out of 10 acorns!

I really liked the how it showed three different builds, and I especially loved the detailed instructions done by Tyler Morrison. About half of the video is him building the entire oven potion of the rocket oven. He goes over each step of the build, explaining how and WHY to do each step in the build. And, then you see the entire process of him building it. I really, really appreciated this, and I wish there was a similar instructional section for building the rocket stove riser underneath. Thankfully, I think there's more information to be found elsewhere on how to build the riser, and the riser build is not as complicated as the rocket stove. But, if I were to improve this video, it would be by having Tyler explain how to make the riser as well. I also wish there was some instructions on how to make the stand, but I'm thinking that might be easy for someone with welding knowledge to do?

For those wondering if this video is kid-friendly (aka, does it have any flavorful words in it); it IS kid friendly! The "worst" word in there is one "darn"--so it's definitely a video you can watch with your kids around. My 6 year old actually watched the whole video with me (he got a bit impatient with Tyler's segment, because my 6-year old's attention span isn't that good. My son just wanted to see the building with less of the explaining, while I really appreciated those explanations!). And my 3-year old enjoyed watching parts of it, too. I've heard other's of Paul's videos have words I don't need my kids repeating just yet, this video is free and clear of that.

All in all, if you are a visual learner and hesitant to try to build a rocket oven, you will really appreciate this video.

If you're wanting the precise measurements for how to build this, check out Davin's Rocket Oven Plans

Thank you for access to this material.

klemen urbanija wrote:I made an addition to this oven...

As i have said in my previous reply, when i ope. The door all the air runs up and out from the oven chamber so it needs to be heated again upon closing it...

So i added ( with pop rivets) about half of a drum's bottom to inside the oven. Just inside from the door so that they can still close normally. Now i have this  hot air constriction  about 10cm /4" above baking surface. This is totally enough to put in pizza or baking tray. But if i want to bake a loaf of bread, i can open the flap for an easy access.

The constriction acts as a hot air trap so that it stays inside the ove when i open the door ( upper half of the air) .

This kind of addition is totally useful for my type of usage and it is not in my way... But i could also fix this to the barrel with some screws so that i could unmout it easily if i wanted it to..
There is something in my mind that is like a pop rivet with M thread inside that could be used instead of regular pop rivets...

I will see if the performance is better when i bake the next round of pizzas ;-). It should be.

Klemen, how is your door-slot working?  Does it help keep temps up between a quick succession of pizzas?

Question from Mark over at The Survival Podcast:

When paid for will I be able to down load video for future use?
Thank you.

Hi Mark, yes, there are download options available, as well as physical dvds.  If you already purchased the streaming option, you can upgrade to a download.

Hope that helps!

Beau Davidson wrote:

Klemen, how is your door-slot working?  Does it help keep temps up between a quick succession of pizzas?

Hi Beau,

I think that this addition doeant play any significant part. IMO the major role, when baking pizza, is radiant heat directly from the surface.... This addition would help with convective heat.

Btw this year i made another oven for larger baking trays ( 60x 53cm gastronom size) we were baking full size pizas lasagnas in two trays, chicken and vegetables. It performed great. But because of its inner size i didnt use barrels but it is made ( i did the plans) from stainless steel sheets.

The burner is L tube, not J tube as i needed more power with smaller diameter..

I give this concise DVD 9 out of 10 acorns.

As I watched this movie, I thought to myself it was more like an instructional video.  Our hosts, Tim and Tyler, do a wonderful job of walking us through the process of building a Rocket Oven.  I also found myself thinking "I can do this!" frequently...even though I do not possess the exact skills.  It will be a relief to bake outside in the Summer so the house stays cooler!

Quick question on the rivets. Rivets come in stainless and aluminum. Is aluminum suitable for heat generated in the oven or stainless preferred. I have not heard or seen written explicitly what material is best.

Ian Thompson wrote:Quick question on the rivets. Rivets come in stainless and aluminum. Is aluminum suitable for heat generated in the oven or stainless preferred. I have not heard or seen written explicitly what material is best.

I do remember hearing that the high rocket heat is hard on metal. Stainless is stronger than aluminum so I'd go with the most durable so it would last longer.

It seems like it is no longer working or rocket ovens are something that works in the USA only
I'm looking to build a pizza oven and a transportable rmh and would like plans and dvd's but as I'm not in the US, that seems to be impossible to get from
Permies?
I have gone through the woodheat.net website, if for some author rights, a different website (that I haven't found yet) is needed,
I would be greatfull if someone can point me there. I have a VAT nr, so with an official invoice, no VAT should be required. For the rmh dvd + plans, this works, but not for the oven plans, they are just unavailable it says.

thank you very much for everything you guys have published, free or payed and the information I can get from this forum. I'm not very active on here as I prefer being outside. But with the new constructions that are in the pipe line, I might be a more frequent guest/scroller and hopefully one day maybe a vallued contributer