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Post by willinliv on Jun 18, 2018 12:11:31 GMT
Hi All, Did a course at CAT in Machynlleth and now moving forward with building a clay/earth oven in our garden for pizzas, loaves and occassional other stuff. I had some old large rocks left over from an old rockery that I laid out into the ground in the shape of needed diameter for the base. Not having any more I then started to build a ring of cob approx 60 cm high, and about a foot wide at the base tapering up slightly to about 8 inches at the top. My plan is to infill the ring of cob with crush stone, put a thinish layer of cob spread across the top then build a containment ring, layer of insulated cob with bottles, hard base then fire bricks (as outlined in Kiko Denzer's book). I attach a picture of the base (half built in this pic, doubled in height since). I wanted to make a good base to aid access into the oven with it ending up with it's base about waist height. Has any seasoned builders had experience of building a foundation/base out of cob? I am going to be moving forward with this by filling with the stone this week and I think a moment of truth. Will the cob take the weight of the stone, or will the stone push outwards? Secondly is putting a layer of cob directly on top of the stone a good idea or should I put a plastic membrane on top of the stone? My thinking on the last point is that it's two natural layers which should work/breath better together rather than a plastic layer upsetting things, and the stone crush (on top of large stone foundations) should not really let damp rise. Any thoughts? Thanks, Will
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Post by oblertone on Jun 20, 2018 6:41:58 GMT
I'd anticipate interest but not much information as using cob for a base is a technique I've not seen before; and I live in a part cob house ! FWIW the cooking floor should be level with your elbow for ease of use.
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Post by willinliv on Mar 14, 2020 23:01:29 GMT
Hi Oblertone and others on the community. Bit of an update. I finished the oven back in 2018 and all had been going well with it, although I have been through circumstantial changed myself since hence no updates, but I'm so happy there is a UK community. Tonight I have been enjoying simple pizzas, nutella and banana ones too.. Meanwhile mulling homemade Apple wine. To go in later (maybe 2-3am) pot of chicken sofrito ala Otolongi, and a pinto bean and beef Mexican stew thing. I'll post a few pics of the build and subsequent dishes when I get to my PC ( typing on an Amazon fire fireside). But one thing is that it's a lot more relaxed with fewer guests the better and the results I find are much better! X
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