[Sca-cooks] Groovy Camp oven

Dragon dragon at crimson-dragon.com
Tue Jul 1 13:29:12 PDT 2008

Susan Fox wrote:

>We ought to make one on wheels, like we keep seeing in period woodcuts.
>Uhhh, like this.  <http://www.godecookery.com/afeast/kitchens/kit010.html>
>Transporting it would be a bear, but possible with a trailer.

True all that. Also depends on exactly how big you make it and what 
you make it from. There are ways to make it much lighter using 
vermiculite or kao-wool fill to insulate it.

>You ought to see the community ovens they run at Estrella.  Next 
>time I go, I want to hang out there.

I've heard about that. I need to get to Estrella, I still have not 
been to it. I wanted to go this year but I had been so incredibly 
sick I could not even get out of bed a few weeks before and burned 
all my vacation time I had saved.

>I'm building a permanent brick bread oven in the new place actually.
>There's this half-finished brick BBQ that would convert pretty easily;
>just fill in the hollow inside, pour a slab then start building the 
>dome.  Booyah!

Spiffy. I want to do the same at my place but I am starting from 
nothing, you at least have a head start.

I highly recommend getting refractory brick for the firebox, don't 
use common red brick. The refractory is more expensive but will last 
a LOT longer. You would be replacing the common brick in just a few 
years if you fired the oven regularly. Common brick is fine for 
everything else, the outside facing and any other part of the oven.

I also highly recommend this book if you are serious about this:

The Bread Builders: Hearth Loaves and Masonry Ovens by Daniel Wing 
and Alan Scott
ISBN: 978-1890132057


  Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)

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