A new outdoor Rocket system

[matt walker]

Guy, the grill is higher than normal, but it's actually a pretty nice height. I'm a short fella, and I can look down in it no problem. I use a clay pizza stone to diffuse the heat, so it's hot at the edges and even in the middle, which is a great improvement over my old propane BBQ. That was always burning hot in the middle and cold at the edges. This thing cooks great! Last night my neighbor came over with his nephew and we cooked pork chops, chicken, and some grilled veggies. It really is a huge improvement over any BBQ I've ever owned. Maybe if I could afford one of those $1000 stainless behemoths I'd feel differently, but this thing beats the pants off of my hand me down gas cheapies, and is way faster and easier than charcoal. Seems to cook and flavor about the same as charcoal.

The bench is kind of a physics trick. It's technically what's called a "bell" in masonry stoves. Firstly, there is no smoke, because the rocket burns the wood completely, so just hot gas is all we are dealing with. So, the inlet to the bench is higher than the exhaust flue's inlet. What that means is that the hot gas fills the bench until it has gotten down to the level of the exhaust. Picture a room with the wood stove running and not much air moving. The ceiling is hot, and the floor is cold. Pump enough hot air in, and eventually the heat starts to fill up the room from the top down. That's how the bench works, and it ensures even heating all throughout the bench, right to the ends. It's really neat, and has some great applications for homes. Like a suspended wood floor, where you can't put that much mass. One of these has a lot less mass, and more radiant surface area. Anyway, maybe that helps you understand it.

[pa_friendly_guy]

Yes it does Matt. That explains how the bell works, and I understand the physics now.

[matt walker]

Just a little update discussing the burn tunnel and window configuration. Not the best video, but I wanted to get the info out there.

[matt walker]

Just a quick update to say that this thing is the main reason I haven't been posting much. It's working so dang well, and the weather is finally nice. I've grilled on it for the last five consecutive nights, and sitting out there by the warm, smokeless fire is so wonderful. I've just stayed out there until bed time.

I'm settling in now on the final configuration, and will try to do a how to for you folks who are curious. I will probably just show a cooker with no window, but I have ordered a small supply of windows so if someone here is seriously interested in building something similar, let me know and I can probably supply you with a window, and make the surround if need be.

[dave brenneman]

[matt walker]

Great post Dave. My aunt was a child in pre war Germany, and has many times told me of bringing the bread to the community oven on baking day, to bake their bread for the week. Your post reminded me of that.

Anyway, for dutch oven bread, as you've discovered, it's important to try to even out the heat. So, if you are using a weber and a dutch oven, you could probably heat it up, put the dough in, cover it, and use some tongs to get most of the coals onto the top of the dutch oven, leaving a few below. Glad to hear you are experimenting. I've had a great winter trying things out, and some charcoal bread as well, to be honest.

[dave brenneman]

I said "dutch oven" but should have just said "cast iron pot with a lid". The lid isn't flat, like a dutch oven; it's slightly convex, with a handle at the top. Basically a copy of a Le Creuset. So setting coals on top wouldn't work without some additional device... maybe a metal band in a loop? something to keep the coals up there.

[matt walker]

Alrighty, well, here's the big news I was alluding to in the garden thread. I've modified this thing one more (last?) time, and I'm really excited about it. I've put a large door in the front, which not only increases the warmed seating area, but more importantly allows for batch loading for extend burns, and a more traditional feel to the stove. The implications for an inside RMH are intriguing, to say the least. I've got a plan in mind for a simple kit or plans for this build, so if anyone is serious about trying something like this out, let me know and I'll work up some plans.

I do think it is fairly inefficient in the burn, due to the windows all around robbing heat from the wood. It's certainly lovely to sit around though. For an inside stove where efficiency is desired, I would only have the front door/window, and insulate the heck out of the rest of it. Anyway, we can talk about that more later, for now, here's the new configuration.




Another piece of the news is that Paul and Jocelyn from Permies came out yesterday to see the stoves, and the farm dogs. I really enjoyed their visit, and hope that Paul's, um, drive, or whatever, helps get some of these ideas in front of folks who can use them to improve their quality of life. Anyway, those two were exceptionally nice people, who's company was welcome. If you guys are reading this, thanks for the visit.

[matt walker]

Well, with the 4th coming up last week I started craving a smoker to make some ribs for the holiday. I researched all the ones on youtube and got excited about building one, but then I realized I would have to buy charcoal briquets every time I cooked. I don't go to the store for food, so I sure wasn't going to go for cooking fuel! I started playing with my outdoor rocket system, and viola!

[pa_friendly_guy]

Nice job Matt. Don't you just love it when a plan comes together, Maybe you should move this info to the multi tasking thread,