Hans Quistorff wrote:This stove could be mounted in a masonry structure with a small barrel above the smoke going around it to make an oven. If it is convenient to feed the fire from the back of your structure then put the stove pipe above the door. Then the front cooking area can be shielded from the heat on the side of the barrel by the masonry. If the fire must be tended from the front then put the top on with the stove pipe opposite the door. If the stove can be mounted on the end of your structure then you could have two sides shielded from the heat. That opens the possibility of multiple ovens above your cook surface and grill.
I hop this gives you some idea of the possibilities.
Natasha Turner wrote:Yeah, I found a cob cabin in Berea, KY http://www.helpx.net/hostlist.asp?page=8&search=&host_region=507&host_ccode=&host_state_id=&host_category=&radio=or&network=5 Hope this helps.
paul wheaton wrote:I wonder if you could boil it down to something that is more concentrated and lasts longer.
Darrin Goodman wrote:The more I visit, the more I love this website and forum. There is so much useful information on here. I'm still mostly in the process of trying to figure out how to get my wife on board with selling our house and moving into the country to start up more of a homestead lifestyle. Suggestions are welcomed.
Mostly this message is in excitement over the possibility of winning a copy of Anna Hess's "The Weekend Homesteader"!