Author Topic: Cob Oven  (Read 92 times)

Online GortKlaatu

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Cob Oven
« on: October 09, 2017, 06:32:42 PM »
Here's our cob oven. I thought someone might be interested in the build
It's not something that you just fire up for a quick pizza, but when we have pizza parties, it's great.
Sometimes we lose electricity for a few hours here.  On those days, it's great for an all day baking...I heat it up to about 650 degrees to start.  It has a very reliable and consistent temperature drop of 50 degrees per hour.
So I start with bread, and when that's done, I do some roasted meat and add vegetables toward the end.  Then dessert.  I usually use the overnight residual heat for drying herbs.
Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

Offline AnnDee

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Re: Cob Oven
« Reply #1 on: October 10, 2017, 08:24:39 AM »
Wow, nice! I want 1 like this!
Ann

Offline H-K-J

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Re: Cob Oven
« Reply #2 on: October 10, 2017, 08:42:45 AM »
Me to Ann,
Maybe with a few more instructions (and a lot more picture's) I would be able to make one.
Nice job
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Online GortKlaatu

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Re: Cob Oven
« Reply #3 on: October 10, 2017, 04:45:30 PM »
Thanks guys!
Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.