Les articles traduits
In order to build your oven you will need :
As Napoleon said, the cross section and the drawing attached are a far better example than a long talk !
1. First you should start by digging a hole in order to put the firepit (see drawing attached). The hole can be either round or square and should be as big as the diameter of the basin. The hole will be about 16" deep and depth should diminish as you go towards the edge used for refueling.
2. Put the pipe used for refueling (the 2 big cans without bottom) into the trench made for that purpose. Build the two lateral chimneys on the opposite side of the refueling pipe. Each chimney (twice 2 small cans without bottom) should be put in a trench similar to that made previously for refueling. Cover all cans wih mud to ensure a good hold and to INSULATE the cans.
3. Build a wicker rack the size of the diameter of the basin. Cover with mud and then with the aluminium foil so as to keep everything tight together and to make sure the wood won’t burn.
4. Cover the basin with about 1/2" of mud in order to INSULATE the lot
5. The oven is now almost complete. All you have to do is put some aluminium foil in the hole and light a fire. Once the fire is lit put in order the tripod, the wicker rack and the meal to cook and cover the lot with the basin. Make sure all gaps in between the basin and the ground are filled in with soil.
You can fuel the fire both trough the pipe built for that purpose and through the chimneys. That way the firewood will be evenly shared in the firepit.
Should it be needed, if the wind changes direction you can blow onto the fire through the chimneys. To check the cooking or remove your meal you can take off the basin.
If there is nothing in the oven it can be used as a firepit. All you have to do is remove the tripod and the rack.
This oven will work particularly well if the fire is strong. In fact "Try it and you will adopt it" ...
All I have left to say is "Bon appetit" !
Droits réservés (SdE n°107) / All rights reserved AGSE - translated from french by Pierre B.
Publié le 17 August 2008