I was wondering since, like, over a decade ago when I built my first cob oven if the 2:1 sand/clay ratio is about the main recipe. Have there been any advancements with some kind of additives or techniques to reduce shrinkage and cracking?
My second oven was a brick dome. No cracking at all but its performance wasn't particularly better than the cruddy one I built first. On the other hand, the front didn't degrade in the rain. So I was thinking for my third build that I'd build a brick front going to a cob dome. I was just hoping there was anything else I could do to improve on the old formula.
My second oven was a brick dome. No cracking at all but its performance wasn't particularly better than the cruddy one I built first. On the other hand, the front didn't degrade in the rain. So I was thinking for my third build that I'd build a brick front going to a cob dome. I was just hoping there was anything else I could do to improve on the old formula.
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