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First of all, thanks for all the knowledge on this site. Been lurking on it for a while and finally finished my 70cm (27') cob oven a few weeks back. Total build cost about $200 NZD (prob about 150 USD), most of that for firebrick hearth (retail for $7 each : O ) then the rest on mortar etc for the base.
Food cooked so far:
pizza!! these are amazing. 90 second ones take a bit of practice cos there's a fine line between cooked and charred. very basic flavors like margheritas are my fav as they really showcase the summer produce we get from the markets here.
beer can chicken: best ever. inspired by a post on here, excuse me not giving more precise credit. it was black after 5 mins but I whipped it out, let the oven cool a bit then put a foil tent on and it come out right as rain. salt, pepper sugar and hot smoked paprika rub if i recall. Very crispy on the outside, very moist inside. And smokey. Man it was good.
smoked fish: by smoked i mean i tried to smoke it but the oven was way too hot and there wasn't really time for the smoke to infuse. Still tasted amazing. Tried kingfish, kahawai and butterfish and they all came out gooood.
Lamb chops: Put these in at around 200C for 25 mins or so, very tender. I threw some woodchips in but didn't get much smokey taste. Not to worry.
Veges: Grilled veges (capsicum, courgettes etc) are very reliable, need practice with roasted root veges. The parsnip especially didn't seem to cook very well. Next time I'll put them in well before the chops go in.
Desserts: bread and butter pudding, roasted apricots in some kind of sponge thingy, a nectarine and almond and cream cheese pizza. The dessert pizza wasn't a complete success, partly because the slightly blackened base doesn't lend itself to sweet in the same way as it does to savory. Also, there was some dessicated coconut on top. Keyword being was, because it got vaporized pretty quickly. Very keen to try again though, it seemed promising.
The meals have a tendency to stretch over several hours because I'm not quite organised enough to roll things out in sequence. Plus I haven't figured out what to cook directly after pizzas, (350-400C range) so we have to wait for it to cool. For that matter, I haven't managed to do much before pizzas because the fire to get it up to temp fills most of my oven. This could be overkill.
Very keen to try a slow roast. My oven drops from about 200 to 100 overnight, any ideas what I might be able to put in? Bread is another challenge I hope to take on at some point.
Food cooked so far:
pizza!! these are amazing. 90 second ones take a bit of practice cos there's a fine line between cooked and charred. very basic flavors like margheritas are my fav as they really showcase the summer produce we get from the markets here.
beer can chicken: best ever. inspired by a post on here, excuse me not giving more precise credit. it was black after 5 mins but I whipped it out, let the oven cool a bit then put a foil tent on and it come out right as rain. salt, pepper sugar and hot smoked paprika rub if i recall. Very crispy on the outside, very moist inside. And smokey. Man it was good.
smoked fish: by smoked i mean i tried to smoke it but the oven was way too hot and there wasn't really time for the smoke to infuse. Still tasted amazing. Tried kingfish, kahawai and butterfish and they all came out gooood.
Lamb chops: Put these in at around 200C for 25 mins or so, very tender. I threw some woodchips in but didn't get much smokey taste. Not to worry.
Veges: Grilled veges (capsicum, courgettes etc) are very reliable, need practice with roasted root veges. The parsnip especially didn't seem to cook very well. Next time I'll put them in well before the chops go in.
Desserts: bread and butter pudding, roasted apricots in some kind of sponge thingy, a nectarine and almond and cream cheese pizza. The dessert pizza wasn't a complete success, partly because the slightly blackened base doesn't lend itself to sweet in the same way as it does to savory. Also, there was some dessicated coconut on top. Keyword being was, because it got vaporized pretty quickly. Very keen to try again though, it seemed promising.
The meals have a tendency to stretch over several hours because I'm not quite organised enough to roll things out in sequence. Plus I haven't figured out what to cook directly after pizzas, (350-400C range) so we have to wait for it to cool. For that matter, I haven't managed to do much before pizzas because the fire to get it up to temp fills most of my oven. This could be overkill.
Very keen to try a slow roast. My oven drops from about 200 to 100 overnight, any ideas what I might be able to put in? Bread is another challenge I hope to take on at some point.
. I have had an issue with some warping of the Stainless on the floor of the entry so I will be putting in a thicker plate without the bends once I find an acceptable price on a piece the size I need. Still will be stainless as I do like how it cleans up. 
. Next time round I'll make my insulation layer less structural and more insulative and probably a bit thicker.
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