COB Oven

Here I am with Aprovecho's "Cob Oven." The traditional cob oven design where a wood fire is started in the back of the oven and then the food (I cooked some pita breads) is put on some fire bricks in the front and the air circulates through the opening in the front and becomes hot and heats up the bricks to cook the food! The key is that the cob has high thermal mass so once it is heated long and hot enough it stays very hot with little work. Great for cooking for a large crowd!