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.
