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I built one with my father when I was a kid. It was dual purpose cooking range and a huge mass of bricks for heat capacity. It was built at the spot where mult
by twawaaay 4y ago
I built one with my father when I was a kid.
It was dual purpose cooking range and a huge mass of bricks for heat capacity. It was built at the spot where multiple walls met in the centre of the house to increase mass of bricks in contact and to heat multiple adjacent rooms. The walls in those rooms would typically be too hot to touch.
One weakness of our setup was that it would suck the air out of the house through the night. Another was that complex internal tunnels made the maintenance difficult.
If I built one today I would make sure to fix it and create a sort of heat exchanger for coming air.
- thriftwy 4y agoIn Russian stove there's usually a "throttle" - a metal sheet which may be inserted into the exhaust to completely block loss of heat via air sucking. Obviously you must ensure that fire is no longer burning before closing it.
- ghaff 4y agoWood stoves typically have a damper as well. You open it until you have a good draft going and then you close it. It doesn't block off the flue entirely but it keeps a lot of the heat from going up the chimney.
- numbsafari 4y agoI was in Argentina, spent a day visiting outdoor markets to buy some art, and hit up a recommended pizza place for an early dinner (8pm). Having been out all day, I needed to use the restroom. Turns out the bathroom shared a brick wall with the back of their wood ovens. So this bathroom was like a fucking oven, and super compact. I touched the wall like an idiot and burned my hand. The pizza was excellent.
- culopatin 4y agoI’m assuming you’re from the US. What is different about the Argentinian cheese in your opinion? Why is it so oily and flavorful compared to American mozzarellas? I could never replicate an Argentinian pizza in the US because of this. Also did you have a la piedra or al molde?