| Pizza Ovens | (800) 407-5119 | Info@fornobravo.com |
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| Found this one in the Bread for All forums. http://http://mywebpages.comcast.net.../Beginning.htm I follow it here: Bread For All: Greg's Oven --mr.jim |
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| My next door neighbor has a cob oven. His isn't very big but it does work. It does not have any insulation nor have any of the cob ovens I've seen in books. Also they are not moisture proof, in fact if he goes without firing for any length of time he has to worry about spalling from moisture which has entered the inner surface of the dome. Dirt in your pizza diminishes the experience :-( I live in the Pacific NW where rain and drizzel are common conditions and 100% humidity is the norm. So the guy in your link is right in it being a requirement to have some sort of rain protection. However, My neighbor is really into cob construction and has even built a small cob outbuilding which is cute, but personally I find cold/damp. Cob IMHO is better suited to the SW or any region where it is hot and dry with low humidity. Wiley |
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| That is the same website that got me here ultimately. I am producing a bit of stabilized adobe while qualifying soils for my CEB build in the SouthWest of Colorado. My intent is an adobe horno on my patio. Unstabilized adobe or cob is a valid building material, but it must be protected from weather. Stabilized adobe is stable in the moisture. |