Ernie Wisner shows off his double chamber cob oven which burns cleaner than a conventional cob oven. The second chamber is what gives the cleaner burn. And your cob oven ends up looking nicer too (not all black in the front).
This cob oven uses some of the stuff from rocket mass heaters (or rocket stoves) for a cleaner burn. Ernie explains why this is not a “rocket cob oven”.
A part that I edited out is where Ernie talked about sitting outside around the fire in a way where people stay warm and enjoy a fire without getting smoke in your face.
This video has pictures of other cob ovens and addresses some of the concerns about smoke and wasting of heat. Ernie explains how you start off with a two hour fire and end up with eight hours of cooking: starting with pizza, then moving on to breads, roasts, soups, rice, beans and then yogurt and granola which cook at much lower temperatures.
Ernies also talks about the quality of bread from a cob oven vs. the quality of bread from a conventional oven.
Ernie addresses how he elected to not have a permanent roof over his cob oven.
Ernie’s friend Kiko Denzer has a book on cob ovens that talks about this technique.
This video shows a huge flame coming out of the top.