Re: Rocket pot oven
Roger,
My comments aren't meant to be patronizing, but they are pretty absolute on purpose. As much as you may see it otherwise I'm trying to help. I understand you are looking for a fun project and to try new things, but the ultimate fun will be when it works well won't it? I know you think you are doing something profoundly different then anything else, but when distilled down to it's core it is a bottom heat only oven like many others and will need the same features as others to have a balance of heat. If you look to the design of gas fired deck ovens and the ever popular little black egg(LBE) which are both bottom heat only ovens like yours that successfully cook pizza you will find two key features in both of them. A deflector of some sort to help buffer the heat from the bottom stone and a very low ceiling to keep the top heat as close to the top of the pizza as possible. Without both of those features(and even sometimes with them) you will end up with a charred bottom and a uncooked top.
I really think the LBE design is gonna be your best friend in working this out. On another pizza website you will find a 100 pages worth of info on that oven and the tweeks that have been developed over the past few years to really dial it in. You are changing the heat source from a gas burner to a rocket stove, and changing the oven chamber from a weber grill to a pot or some other form of masonry, but the concept remains the same.
Roger,
My comments aren't meant to be patronizing, but they are pretty absolute on purpose. As much as you may see it otherwise I'm trying to help. I understand you are looking for a fun project and to try new things, but the ultimate fun will be when it works well won't it? I know you think you are doing something profoundly different then anything else, but when distilled down to it's core it is a bottom heat only oven like many others and will need the same features as others to have a balance of heat. If you look to the design of gas fired deck ovens and the ever popular little black egg(LBE) which are both bottom heat only ovens like yours that successfully cook pizza you will find two key features in both of them. A deflector of some sort to help buffer the heat from the bottom stone and a very low ceiling to keep the top heat as close to the top of the pizza as possible. Without both of those features(and even sometimes with them) you will end up with a charred bottom and a uncooked top.
I really think the LBE design is gonna be your best friend in working this out. On another pizza website you will find a 100 pages worth of info on that oven and the tweeks that have been developed over the past few years to really dial it in. You are changing the heat source from a gas burner to a rocket stove, and changing the oven chamber from a weber grill to a pot or some other form of masonry, but the concept remains the same.
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