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We are very excited to announce that Tim Barker and Joel Meadows have just released their new book, The rocket powered oven. This practical, hands-on how to guide will run you step by step through the process of building your own rocket stove oven, with two different types of designs to choose from.




You may remember Tim Barker from our big event this past summer - he was the instructor for the Appropriate Technology course.

Tim has come a long way since his days as a diesel fitter mechanic, and now spends his time between Australia and New Zealand (and sometimes the US) as a semi professional pyromaniac and mad scientist, teaching people how to burn stuff and make really cool machines and devices for low carbon living.




Joel draws on a deep well of experience (as an energy auditor, sustainable transport consultant, environmental educator among other things) which he combines with a rare knack for explaining technical issues in a clear and engaging way that cuts straight to the heart of matters. Joel has just finished owner-building his permaculture-designed property and strawbale house which features impressive passive cooling, heating lighting and water strategies, rocket stoves for heating and cooking, and a beautiful curved roofline that follows the path of the winter sun.


Here's a look at the Table of Contents for the book:

Table of Contents

About this volume
Foreword: the future of fire
Introduction
- Fire
- Conventional stoves
Rocket stoves
- The anatomy of a rocket stove
- How a rocket stove works
- Dimensions
- Materials
Ingredients
- Rocket stove power unit
- Black oven
- White oven
Building your rocket stove ‘power unit’
- The mock up
- Starting the stove
- Final placement
- The final build
Building a black oven
- The baffle plate
Building a white oven
- Barrel safety
- How the white oven works
- Making the inner barrel
- Making the outer barrel
- The shelves
- The door
- Building the door latch
- Insulating and covering the oven
- The stand
- Final touches
- Controlling the beast, or how to cook with your oven.
- Taking care of your beast
- Tips and tricks

COMMENTS:
 
William Bronson
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! Imitating his conversion of a conventional wall mounted oven to a rocket powered one is my grail quest!
 
Roberto pokachinni
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Are there going to be a solid real time copies sold, or just an e-book?  I read enough online.
 
Richard Telford
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No plans for a physical book at this stage. If there is, it will be available from the product page for the Rocket Powered Oven on the Permaculture Principles website.

The designs in the eBook are for a barrel oven and a conventional gas / electric oven rocket stove retrofit. I attended Tim and Joel's workshop (in Australia) and it was awesome. I too had a dream of converting a conventional oven, and hope to do one at my place in the next month or so. I've got the oven! The idea of heating up my home during summer seems crazy - an efficient outdoor oven is the way to go,

This image is from that workshop and features in for January in the 2017 Permaculture Calendar.

 
Rob Griffin
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I give the book 9.5 out of 10 acorns.   As expected from Tim Barker (a great mate to have a brew with after a day of building permie stuff) it is a no nonsense this is how it done instruction with not much more than an angle grinder and a pop riveter.   With all the materials stockpiled probably an easy weekend project (for sure if Tim was there helping).  You can kind of tell Tim is not from around here with all the measurements in metric and terms like "star picket or waratah" but still totally readable and executable. 

The only thing I would have liked him to have shown his detailed design for his self contained J rocket stove design that he had built several of at the wheaton labs.  It was brick with insulated fire board over it. an angle iron frame, with aluminum sheeting slipped in-between the angle iron frame covering and protecting the softer insulated fire board.  A slick and multi-purposing design that could be used for an oven like here or repurposed to drive a water heater design like we did at the at course last summer.  

Overall a book that can have you rethinking your oven requirements and for the price you should check it out.

PS
Just because you can get the oven up to almost 1000 degrees F, it does not mean you can flash cook frozen pizzas as the outsides will burn before the middle is thawed and cooked....this is how Tim was banned from cooking at the at course...

Rob
 
Deb Rebel
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Rob Griffin wrote:
Overall a book that can have you rethinking your oven requirements and for the price you should check it out.

PS
Just because you can get the oven up to almost 1000 degrees F, it does not mean you can flash cook frozen pizzas as the outsides will burn before the middle is thawed and cooked....this is how Tim was banned from cooking at the AT course...

Rob


1) Cut or break the frozen pizza into quarters first. That gets it to cook faster if you have issues with center not done enough, just place the pieces with 1/4" to 1" spacing. 
2) 1000F *IS* a tad bit excessive for flash frying a pizza.
3) Try a cast iron frypan with a viewable lid to put ON the surface not IN the oven
4) Yes I was in college and spent my wayward time with a burnout oven and kilns around. If someone was firing a kiln the frypan on top of the kiln worked pretty well after breaking the party pizza up. Double or triple potmitt MANDITORY to handle the frypan.

Yes, I'm buying the ebook on the third, as I'm pretty broke right now. Looking forward to a good read in about a week.  Merry Christmas and Happy New Year everybody.
 
Rob Griffin
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Almost 1000.
IMG_0909.JPG
[Thumbnail for IMG_0909.JPG]
Tim and his IR thermometer
 
Tim Barker
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Rob your such a spoil sport. That is how Aussies eat Pizza. The Biochar exterior is good for keeping your teeth clean and your internals in good order. It also seals the Pizza killing all the microbes so it lasts longer when we are travelling in the outback wrestling Kangaroos. How are you Big Fella ?
 
Todd Parr
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I'm interested in buying the book, but I have a question.  How is the temperature regulated?
 
Tim Barker
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Hi Todd Actually there are lots of ways. Fuel wood size is one, lots of small sticks will give lots of heat while three bigish sticks will comfortably maintain a temperature range good for probably 95 % of cooking tasks a combination of both and you can get in between. Also manipulating the feed tube opening with a brick or such brings another layer of control  The addition of some mass (not too much) will damp temp swings. Above all this is not a set and forget device you will have to brings some intention to your cooking which i think is a good thing and you will have to "Learn" your oven. Its very much an interactive process but we had an early rocket design that we cooked in  and it was our only oven for two years we turned out everything from pizza to roast to cakes and cookies with no problems at all and it was a 3.9" system.
Cheers Tim
 
Rob Griffin
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Hey Tim!,
Good to hear from you mate.  I keep needing to dig around and see if I have your email...

Also I thought it was "wrestling (rassling here in the South) crocs and riding kangaroos"  or did I have that backwards  (extra points for not spilling your beer while doing it, right?)

I see you are teaching the PDC and AT course this Summer...I have thought about coming out for the AT part, but I don't know.  I was think the next one I went to would be somewhere else.   Don't you do something like that in Australia?  I think Howard said he did some in Thailand, which also sounds interesting.

Who knows I could come to Australia for a course and maybe take in a bit of a walk about and wrestle or ride one of those kangaroos after you show me.

Rob
 
Tim Barker
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Hi Rob we might have to start you out on something a little tamer maybe a fairy penguin (yes we have some in Oz) and work you up to a Koala or Possum. Sure would be good to see you in Oz the guys at VEG (very edible gardens ) do a good course.
Cheers
 
Todd Parr
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Thanks for the reply Tim.  I'll tell you how my oven turns out
 
Tyler Morrison
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Thank you for putting this together and making it available!  I've already purchased the ebook. 

But I was wondering, is it possible to buy a hard copy as well?  It's be nice to have a physical version on hand while working on building one of these, and I'd love to put a copy in the library of the center for sustainable living where I work.  Are there currently any options for purchasing a printed version? 

Best wishes and thank you again!
 
Tim Barker
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Hi Tyler unfortunately not. Im a physical book kind of person also. All i can advise is print it out double sided and ring bind it. That's what i did when i bought the ebook of Ianto's rocket mass heater book.
 
Rob Griffin
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Tim,
You may be on to something, that sounds like they should be rides at a theme park "Aussieland".  You wrestle all five and you win a "Crocodile Dundee" hat and you get to say "throw another shrimp on the barbie" as much as you want....

Actually I saw Steve Irwin knock a koala out of a tall tree with a long pole ( he said they bounce like Winnie the Pooh's  friend Tigger) then wrestle it...I tell you what, that little bugger was giving Steve all he wanted....

I am going to check out VEG and see what I can come up with.

Rob
 
Rebecca Norman
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Hmm... I just clicked on the link at the top to buy the book, and paid via paypal, but now I can't figure out how to get the book. I'm confused.

Half an hour later, I received a download link in my email.
 
Rob Griffin
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Rebecca,
After the paypal confirmation I got a email from " notifications@scubbly.com" to my paypal email address with a link to the download site.
 
Paul Sims
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So, it looks like scubbly is closing down. How can I buy this book now?
 
Tim Barker
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Hi Paul try here
https://permacultureprinciples.com/product/rocket-powered-oven/

Cheers Tim
 
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