Thursday, October 18, 2018

The Long Dome option

In some locations there is not sufficient space for a fully round dome.  In these cases it is possible to elongate or stretch the dome shape without losing its structural benefits.

Six years ago, an oven I built in St. Charles, MO.
Due to the other cooking elements desired in the same space, we designed a long dome 4' wide and 5' deep.
I built the 'core' and the on-site masons finished the exterior, which included a charcuterie (left).
There are some ways a long dome
can provide more versatile cooking options.

The dome for the Georgia project has its mouth on the long side providing two half-domes at either end.  If the cook wants, he or she can cook fast and hot at one end and at more moderate temperatures at the other.   The pre-cut bricks show where full bricks are used to stretch the width of the dome.  Cut bricks on the side are simple doubles of the set ones that will be used for the opposite half-dome.  This oven is 32" deep and 48" wide.

Starting the St. Charles oven.

Thursday, October 11, 2018

250K visits to Brick Oven blog

What does this mean?

For one, it means that blogs are visible.
For another, there's no way of knowing how many of those visits are bots.
For the last, I know people have appreciated the information.

Going forward, I will create a post when something new either in the way brick ovens are used or a new insight I have in the construction of these ovens.  Or, in a scrape, I find a tenuously related subject to write about.

I still advocate for dome shaped ovens made from real brick.  Truly, if I found a better material or way of building an oven, I would take it.

Extensive information on building and using wood-fired brick ovens can be found on this blog.

Or you can contact me.

somebody say 'CHOCOLATE?'

I was recently in Rockland,  Maine, famously known for both lobster and the gateway to Penobscot Bay.

On a quiet side street, a sign hangs inviting anyone to enter the Bixby (chocolate) Bar Co.

It's a factory AND tasting room with an audio-visual guide to the making of chocolate (as we know it).

The space, once a fish processing plant, then ice factory, is now clean and light, with spacious seating for anyone wanting to sit down and try their bean-to-bar organic chocolate products.

Of course I did.

All but the first photo are taken from the AV show.
Apparently chocolate doesn't come from the candy counter at the store!

It starts out as a really amazing fruit and goes through fermentation, drying, and milling before the sugary thing we eat is formed.

Bixby even sources their sugar from organic growers in Brazil and they have developed professional relationships with small farms in the equatorial belt of the world, where all chocolate is grown.

The Bixby chocolate tastes kilometers better than any other I've tried.