Dude! I live with this oven now & I love it. Ernie & Erica built a rocket mass heater in the living room as well, which we put to good use. We feel very fortunate to have them here and thankful that they put so much of their energy into it. Everyone that comes over is excited to see it & learn about it.
This is a really good idea. I couldn't really gather how it worked by listening to the description, although with some thought, I think the second dome is higher than the first, and the smoke first goes up into the foremost dome, and then circles around, and goes into the higher, second dome to retain heat, and then exit out of the chimney. I Power Point Diagram of theory, would be really helpful! Thanks!
OK This is my favorite Cob Pizza Oven technology to date. I still wish it could be improved to where you don't have to clean ashes off the baking area.
Good work! Thanks for the vid! I would also like to see the inside to get an idea of what the double chamber looks like. Also, if you build a rack on top of the stove pipe you can "capture" some of that wasted heat off the second burn. We use our rocket stove to heat water, soups and cook all sorts of things off the top of the stove pipe. Thanks for the vid Paul! Another great permie creation!
I think what paul is doing with his plans are perfect for what he is doing . He is trying to make a few bucks to balance out what money he has coming in .Keep up the great work paul . I know I had posted on this once before saying that the flames coming out of the exhaust tube is wasted heat/energy so is it possiable to reroute the heat/energy to a secondary barrel oven design 1 fire feeding the cob oven and a cob barrel oven ?
Also the 20 to 30 bucks paid means I have saved my self hours and hours of not making the same mistake Paul has he is taking all the hard thinking process out of it for you 20 to 30 bucks for a set of great plans are priceless
Thank you for this! question. It looks like Ernie used single wall stove pipe for the exit out the door. That pipe must get really hot if its single wall. Wondering what your experience is with that single wall, double wall or triple wall directly out the doorway smoke exit. I got his plans for the two chamber Earthen oven the biggest chimney pipe opening he recommends is 6 inches. If I were to use a triple walled stove pipe to exit the top of the cob doorway would that be over kill? Since triple walled pipe is 8 to 10 inches wide from the outside I wonder if thats too big for the archway to support? Basically I am deciding between buying 4 inch insulated pipe, 5 inch insulated pipe, or 6 inch insulated pipe and wanted to hear all your thoughts prior to make that purchase
I just recently subscribed, and I love your videos. This is the first time I have taken the time to read your comments, and now I think pretty highly of you, sir. Thank you for the videos, I really appreciate the time.
Neat! I can't help but think, though, that the flames shooting out the top represent wasted heat. I wonder if there's a good way to cycle them through the oven one more time?
Good! I heartily support that you make your own plans and give them away for free! I think it is ridiculous that you think selling plans is ridiculous when you are not already giving away free plans.
hey, nice vid, thanks. funny coincidence at 5:25, you say "any time you have smoke you have wasted fuel" then you puff smoke outa your pipe, I like that.
I do. It is a matter of planning ahead, doing the prep, then using the whole cycle from pizza calzone bread casserole squash apple muffins custard granola Lots of food ready to eat for lots of hungry people, or several days food on days when I am doing farm work, and won't want to cook! Perfect!
@muserwood @paulwheaton12 I like the idea of the big slow fire inside the cooking area, rather than a rocket stove powered oven that would use a small intensely hot fire of stick fuel below the oven. The oven in the video is like a turbo oven, but I think we could learn from rocket mass heaters to rework the design to better utilise the heat generated in the re-burner section of the fire. Perhaps by drawing down further under the base of the oven and re-burning there. Thanks for the video
hi- i really appreciate introducing us to your- 2 chambers outdoor oven- the back one for heating & the front one for the smoke or fire to exit through the chimney- whilst the smoke travels from the back towards the chimney- the smokey aroma on the bread changes the whole game of the kind of taste you get on your bread- in india we get lot of dried cow dung cakes & I had just heated up a pot of milk on slow flame- the yogurts out of that milk i swear tasted like nector from heaven- again- I really appreciate your video so much & i will build my cob oven out side my cafe have to do some home work for the neighbours to be quite as though smoke extinguished in thin air- god bless your home !!!! I have 2 questions to ask- 1) what is the height & size of the window 2) is it possible to share the design & size of your oven.
@paulwheaton12 I like the idea of the big slow fire inside the cooking area, rather than a rocket stove powered oven that would use a small intensely hot fire of stick fuel. The oven in the video is like a turbo oven, but I think we could learn from rocket mass heaters to rework the design to better utilise the heat generated in the re-burner section of the fire. Perhaps by drawing down further under the base of the oven and re-burning there. Thanks for the video
This might be a really stupid question but, if you put cob around the metal chimney, would that improve the function of it, or would that be detrimental to it?
@paulwheaton12 I like the idea of the big slow fire inside the cooking area, rather than a rocket stove powered oven that would use a small intensely hot fire of stick fuel. The oven in the video is like a turbo oven, but I think we could learn from rocket mass heaters to rework the design to better utilise the heat generated in the re-burner section of the fire. Perhaps by drawing down further under the base of the oven and re-burning there.
I see a lot of your heat goes out the chimney, have you experimented at all with capturing the wasted heat? A few elbows with a coil of tubing to make hot water, or a larger chimney over the existing one to draw off heat into your house in the winter?
yes I actually built this same design only I put an elbow on the chimney pipe and sent it through my teepee and then up out the other side. So watching this vid has given me confidence - I just need to "tweak" the design. Also I never even thought of trying to use it as an oven. haha.
That is a nice rocket stove. You are losing the majority of the heat out of the chimney. I would think you would want to trap that heat in the cob so you can bake with it?
Nice improvement. I am curious about the ehaust system..wud it be possible to feed the exhaust tube right back into the burn chamber or riser or is this a bad idea a thoght no exhaust...no smell
Reply to NOJ LEFPAZLOH. I think most energy technologies have wasted energy at some point along the way to the usable energy actually reaching the end user. So what would you do with the energy going out the top without effecting the designed operation of the stove?
I think I'd be inclined to just make a rocket cob oven instead, so that I could have the fire chamber lower and exhaust that clean flame into the top. Either that or just set the whole design down a foot and a half and build a second chamber on top and have a double capacity oven using the same amount of wood. Still much nicer to the eye than a smokey black cob smudgepot.
hey, theoretically, couldn't your use the oven part indoors on a standard mass heater? Using the oven as the combustion chamber like the j shaped flue? that way your flue gases would still reburn creating your instant heat and heating your cozy butt warmer? I ask because my wife and I love to bake most when its cold outside but tend to have to resort to our electric oven. Nothing would be better than heating your home and baking a wood fired apple pie :)
We are lucky enough to have a working bread oven in our house from 1820 that works the same. It is true that the food that comes out of the bread oven is so much better. The only down fall is we can only really use it in the winter. Other wise I would fry.
I was just designing a rocket mass pizza oven. I was thinking that if you just wanted to bake for a short time (with less fuel ) and pizza cob oven built over the rocket heat exchanger would be just the thing. Am I right ?Or wrong ?
I built one of these ovens 3 years ago but would like to know if you can water proof them in any way at all. Tarps etc. are very unsightly and yields to water damage over the winter here in Canada. Anyone?
@benjamminSon well .... uh ... yes .... but youtube doesn't let you edit videos and i don't see a way to upload something here. if you ask this out at permies i know i can upload at least one more pic and i can ask ernie and erica if they have anything more.
I'm just not clear about the schematics of this oven. I hear you say "two chambers" and "lip", but I can't picture in my mind what those really mean. Could we get an internal drawing?
@paulwheaton12 So what would happen if you built a cob oven like this with a second cob chamber around the rocket exhaust pipe? Wouldn't you get two ovens heated for the price of one? I can't really think of needing multiple ovens going at once unless I was the village baker, but it seems like a thought, anyway.
And yet Benjamin Franklin wrote about it and charged money for the information. Ernie and Erica have not patented this - and are making this knowledge freely available. There was an outcry from dozens of people saying "we need plans and we will gladly pay for plans!" so ernie and erica took a few months to put together some really good plans. If you think there should be free plans out there, then by all means go out and draw up your own plans and give them away.
@contentandthankful Start with roasted vegis while oven is heating, then pizza with your best pals (topped with roasted vegis), move on to a Florentine steak after the beer and wine settles in (of course served with italian potatos with chopped rosemary and garlic), throw in a meatloaf for next weeks work lunch (if you have a job), and top off the night with strawberry shortcake. Not quite 8 hours, but I'm sure I could throuw in a loaf of bread for your work sandwiches. Hit it while it's hot.
@Crunchy68 I think it must be shaped a little like the outline of a butt on the inside (with a cheek in the front of the oven and a cheek in back). The fire burns at the back and heat rises into one of the "cheeks". The cheek has to completely fill up with heat until it finally spills over (or in this case, under) the "buttcrack" and into the second cheek, which is connected to the stovepipe.
+Th Linn gill That IS a whole lot of heat just blowing off in the wind, isn't it? Crikeys - you could get all the heat you would ever need for ANYthing from this oven...and electricity, to boot...I reckon...very interesting....
Selling plans is business. There's nothing ridiculous about it. If the plan is good and well thought out, it could save a whole lot of time and errors that would cost far more than 35 dollars.
Lov it didn't make out what the odd shape was at first But ounce I saw it I loved it Would have been great if the rest of the base was in the shape of a mushroom sweet stove Would you all mind if I make one with the base shaped like a toadstool and add the bullfrogs jowls as a door/ fold down work table. Might add another feature and build it into corner of our yard were I promised my wife a water fall fountain. when I fire the toad He could heat our pound water for our fish. sorry got off on 1 of my tangents my wife says I get on a roll and don't know when enough is enough. Again, Love the stove to cool!!
I too have a problem with ppl taking money for this kind of thing.. If they charge ridiculous amounts of money, but wether its 20 or 35$ its hardly something that will ruin anyones economy :) Now i just need a garden, 'cus I believe my neighbors would be well pissed if I built this on our balcony ^^
If you like wood heat and efficiency, you might want to look at Ernie and Erica's new book coming out: builder's guide for rocket mass heaters. www.kickstarter.com/projects/rmhbuildersguide/the-rocket-mass-heater-builders-guide
So if the smoke is burnt up the pipe, how does that improve the oven? Who cares about the smoke moving out of the oven as all others do? Are you just concerned about the environmental aspect?
I might be wrong here, but I think you get more fire in the chamber too, although the "rocket" cob oven that they mention seems like it would be more efficient, to me at least. Turning the smoke into fire will be heating the cob around the chimney as well, so that will be heating the oven indirectly too. I'd say there's an aesthetic aspect to burning the smoke as well as environmental, in that you don't get the big black stains from the soot, or the neighbours complaints.
hi. i am building an oven in my garden and i would like to know how you do get the rocket. could you send me a plan for this to my email adres? thank you.
And how do you know that they didn't spend thousands of dollars and hundreds of man hours over months or years to develop just the right thing that worked as intended as efficiently as possible? $35 may be until they just "break even" and once they do maybe it'll be free then, you never know.
i think $35 is ridiculous for the plans. People who are truely trying to make a change and aid others do not profit from it. Information should always be free.
such odd questions from people watching this clip ON THE INTERNET... try google, they have a pretty good search engine for most topics you could ever think of.
Wow, looking at Ernie Wisner just two years after this video, he's really really aged. What's going on with this guy? He looks ten years younger in this video.
