How to build a stone oven
(Page 3 of 3)
The chimney—which consists of a pipe set into a hole
in the arch above the oven—must fit tightly and be
cemented in with clay or mortar. You'll also need to put a
damper in the pipe so that the draft (and hence the amount
of heat) can be controlled.
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Of course, what I've described is just one possible form of
simple oven. The Indians of the Southwest, and other
peoples around the world, achieve the same results by
building a structure like a beehive of stone, with an
opening in the front near the bottom and a smoke hole at
the top. This chamber is heated through and through for a
couple of hours, the ashes are raked out and the device is
then ready to bake with the stored-up heat in its stone.
This form of oven is a little more awkward to use, but it
does work well. Although the Indian version is usually
built on the ground and therefore requires a lot of bending
over, I see no reason why it couldn't also be raised on a
platform to eliminate the stooping.
There you are . . . pick your style and go to it. And good
luck!
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