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  #11  
Old 04-05-2013, 04:07 AM
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Default Re: Hybrid Oven: Brick Walls with Cob Dome

Unfortunately the plan does not go on to tell about the importance of the water elimination from a cob oven. If the water in the centre of the walls suddenly turns to steam it simply pops and blows the arch apart from the centre. Because although it may appear dry on the outside the clay will still be moist in the middle. To help with the water elimination you can add polypropylene fibres which melt at 160C and provide a network of mini pipes that water vapor can escape through. However you should wait for around three weeks to allow sun and wind to do much of the work for you, covering if it looks like rain. The plan doues not say anything about removing the cardboard cylinder so it presumably stays in place and burns away. This is an easy approach, but does not help the arch dry from the inside. Proceed really slowly to eliminate water from the clay to prevent failure. Good Luck.

Last edited by david s; 04-05-2013 at 04:10 AM.
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Old 04-05-2013, 09:13 AM
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Default Re: Hybrid Oven: Brick Walls with Cob Dome

Thank everyone for the input. Its a bit overwhelming taking on a task a bit blindly. I will definitely post pics of the project.
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  #13  
Old 04-05-2013, 09:33 AM
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Default Re: Hybrid Oven: Brick Walls with Cob Dome

Quote:
Originally Posted by Tscarborough View Post
You should just proceed as planned. It will work fine. Certainly there are other ways, but you will, if nothing else, gain experience and when done be able to cook some pizza and bread (among other things). Then if you decide that you really do enjoy it more than you thought, you always have the option of going back and building to a different specification.

edit-move the chicken wire to the outside of the vermicrete layer and embed in either clay or cementious stucco.
Just to clarify, should i replace the vermiculite layer with a clay insulation layer instead? Also would you recommend adding chicken/mesh wiring in the 1st (thermal) layer and 2nd (insulation) layers for added support or just the 2nd layer?
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  #14  
Old 04-05-2013, 10:49 AM
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Default Re: Hybrid Oven: Brick Walls with Cob Dome

Like this:
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Hybrid Oven: Brick Walls with Cob Dome-coboven.jpg  
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  #15  
Old 04-05-2013, 11:59 AM
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Default Re: Hybrid Oven: Brick Walls with Cob Dome

The vermiculite layer is the insulation. What is clay insulation??
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  #16  
Old 04-05-2013, 12:37 PM
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Default Re: Hybrid Oven: Brick Walls with Cob Dome

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Originally Posted by Laurentius View Post
The vermiculite layer is the insulation. What is clay insulation??
On traditional cob ovens the insulation layer is typically clay slip (clay and water mixed to a heavy cream consistency) mixed with saw dust or straw.
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  #17  
Old 04-05-2013, 01:14 PM
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Default Re: Hybrid Oven: Brick Walls with Cob Dome

Look up "light straw clay" it is effective and cheap.
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  #18  
Old 04-22-2013, 07:41 AM
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Default Re: Hybrid Oven: Brick Walls with Cob Dome

Here is a pic of the progress. So far i have covered the brick walls and formed the dome with an adobe mixture. I used about 3 1/2 parts silica sand to 1 part fire-clay. Once the dome is dry i will remove the sand mold (used to shape the dome) and the orange supporting bricks. I will then add the brick archway, chicken wire, vermiculite, and finishing layer in the upcoming weeks. Will post pics along the way.
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  #19  
Old 04-23-2013, 12:30 AM
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Default Re: Hybrid Oven: Brick Walls with Cob Dome

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Originally Posted by mfugee1234 View Post
Once the dome is dry i will remove the sand mold (used to shape the dome) and the orange supporting bricks.
Wont it just collapse?
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  #20  
Old 04-23-2013, 02:49 AM
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Default Re: Hybrid Oven: Brick Walls with Cob Dome

I think you should have curved the top of the oven doorway to make it self supporting. Time will tell if it works ok or not.
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