jrl
Junior Member
Posts: 101 
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Post by jrl on Jul 16, 2018 18:10:37 GMT -8
I want to start here a thread dedicated to how the design principles of rocket mass heaters lend themselves to good ol' Barbeque. I see rocket pizza oven designs, hot and fast burn in mind, but good bbq, like ribs, is low/slow...225f This points towards having the food cooking on the mass, not over the riser.
Have pallet of firebrick, let's tinker. :-)
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Post by satamax on Jul 16, 2018 23:16:06 GMT -8
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Post by satamax on Jul 16, 2018 23:16:34 GMT -8
Cooking directly on the mass is too slow i would think.
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Post by wiscojames on Jul 17, 2018 5:17:27 GMT -8
What if a hunk of cast iron atop the riser is part of the mass?
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Post by satamax on Jul 17, 2018 9:51:25 GMT -8
It works! I have cast iron atop the firebox, of a batch rocket. That works lovely. A bit slow tho, in heating up. Check my 220mm workshop Heather.
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jrl
Junior Member
Posts: 101
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Post by jrl on Jul 28, 2018 16:34:32 GMT -8
Unfortunately, I removed both rocket heaters from the house. Thus the pallet of firebricks. :-) Nothing wrong with the bigger one, but was replaced by a new coal burner with major btu output.
Whatever chamber the food is in should be buffered from direct heat by mass. I want a consistent 220-300f. I think we'd be cooking after the 1st burn, after the brick is soaked out. Also don't want food in direct contact with flue gasses unless it burns pure hickory, pecan wood, etc.
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