Is it made of earth or brick? This is a common distinction in the world of wood-fired ovens and comes with a whole slew of assumptions. "Earth ovens are cheaper, easier to build but less durable." "Brick ovens are expensive, harder to build but more professional and will last longer." The oven build documented below is an exploration of the combination of these techniques to leverage the advantages of each. We use earth where its sculptural quality allows us to perfectly mold it to the shape that we desire. We use brick where it will give a good durable surface for cooking and in the entrance . . .
Jon and Flip Anderson have been working with stoves and ovens for some years now (HPP regulars may remember their rocket powered oven design.) Last February, they helped teach at the Winter Stove Workshop put on by Aprovecho and InStove. Aprovecho Research Center (ARC) was consulting for Mercy Corps in East Timor, who had sent their Program Manager for Renewable Energy, Will Baron, who has responsibility for all programming related to energy, poverty, lighting, electricity, appropriate cooking technology and sustainable cooking fuels. Mercy Corps' East Timorese stove program imports stove . . .
Jon and Flip Anderson have been working with Aprovecho Research Institute and building smokeless cookstoves in Haiti. They came up with this neat "rocket oven" design that answers some of the questions I get from folks about combining the dome oven design w/rocket technology. By simply using clay and organic matter and applying principles of mass and insulation they have created a beautiful, versatile, oven that can do significant baking w/very little fuel. For more about their work on developing business opportunities and helping with deforestation problems, goto www.RechoRoket.com. Here's a . . .