Mail Call: September-October 2009

By Grit Staff
Published on August 11, 2009
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Cathy West adapted the bread oven directions in the November/December 2008 GRIT for her wet Florida climate.
Cathy West adapted the bread oven directions in the November/December 2008 GRIT for her wet Florida climate.
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Cathy West adapted the bread oven directions in the November/December 2008 GRIT for her wet Florida climate.
Cathy West adapted the bread oven directions in the November/December 2008 GRIT for her wet Florida climate.
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Cathy West adapted the bread oven directions in the November/December 2008 GRIT for her wet Florida climate.
Cathy West adapted the bread oven directions in the November/December 2008 GRIT for her wet Florida climate.
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The stalk from this monster rhubarb may be sufficient for a pie all by itself.
The stalk from this monster rhubarb may be sufficient for a pie all by itself.
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Brandi Payne's great-grandmother, grandmother and mom all served a version of Veronica's Slumgullion.
Brandi Payne's great-grandmother, grandmother and mom all served a version of Veronica's Slumgullion.

Adapted Bread Oven

I used the article on building a bread oven (“Backyard Bread Oven”) in your November/December 2008 issue and adapted it for Florida. Using the instructions for the base from the magazine I then used firebricks and mortar for the upper dome of the oven. Adobe is not a material that would hold up in our wet state.

Foundation

In addition to the directions in Grit, I poured concrete into alternating holes in the foundation to give it stability. Holes not filled with concrete were filled with sand. I also mortared the firebrick oven floor into place. I used 44½ bricks for the floor. The firebrick dimensions were 9 inches long, 4 inches wide and 2¼ inches deep. Make sure to use firebricks.

Mortar mix

I used WhiteAcre 100 percent Ground Fire Clay and Amerimix SI 500 Pre Blended Mortar (this is a Portland Cement and Sand pre-blended mix).

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