Perpetual Fire...

[heliman]

Since getting back from my travels a few weeks ago I have kept my fire going almost permanently. I use the following process which is pretty fuel efficient:

I build a good size fire and do my cooking. Once the coals have burned down I add a few logs of wood and put the door on the oven allowing a small vent under the door. Up to 12 hours later I can remove the door and the wood has turned to charcoal and ignites after about 15 minutes after opening the door. I can cook breakfast then throw on a few logs and the cycle continues and the oven is ready for cooking dinner when I get home from work. I am monitoring the ash but it seems to be burning off and not building up as expected - so far anyway.

I use the oven for cooking full egg, bacon, sausage & toast breakfasts, baked potatoes, roasts, warming breads and other things up - even making soup. Can't remember when I last switched on the electric oven....

[david s]

Eco friendly too as it doesn't use fossil fuels and uses carbon that's already in the system.

[heliman]

Good point! Also saves on fire lighters!! :-)

[david s]

saves money too, assuming you get your wood free.

[heliman]

Yes - I have been processing my own wood for about a year now. Always plenty left on verges when they have the bulk rubbish collection in the area.

[david s]

I always keep my eye out for wood. it is amazing how much there is around. You get good at noticing it. I haven't paid for wood yet. I have a ute and often throw the odd branch in. I love getting wood.

[heliman]

Yes I agree - really great to be self sufficient. I am getting good at recognising the really hard woods now too - like white gum, Jarrah etc. when they're thrown out. Making good use of my 12 T petrol log splitter and Stihl chainsaw to get the perfect size bits if wood for the oven. Both are very efficient.

[Tscarborough]

I could keep my oven around 450 degrees F with an armful of wood a week. Fire it to pizza on Sunday, say, then on Thursday build a small fire.

[GianniFocaccia]

Tom,
If I remember correctly, your timbrel-arched barrel oven is 4.5" thick. Using your re-firing method, do you see any benefit to a slightly thicker (5.5"-6") dome?

[Tscarborough]

If I planned on keeping it hot normally, then I would certainly go 6". I don't though and have only done it once.