BARBECUE OVEN 



J.N SOME locations, where the natural drain- 

 age facilities are not acceptable for barbecue 

 pits, it is advisable to construct barbecue ovens. 



The most desirable type of barbecue oven is 

 the type such as is shown in plate XVIII, which 

 is constructed in a slope so that the front of the 

 oven is the only evident part of the artificial 

 construction. 



It is necessary, however, in some locations, on 

 the flat areas, to construct a barbecue oven 

 entirely above ground, as shown in plate XVII. 

 The question of proper insulation for conserving 

 the maximum amount of heat within the oven, 

 is a primary consideration. One method of con- 

 struction, in order to accomplish this result, is 

 shown in the detailed drawings in plate XVII, 

 through which method of construction an air 

 space is provided between the fire-clay brick 

 hning and the outer stone masonry shell. 



In these ovens, not only the side walls and 

 the roof, but also the floor, is of fire-clay brick. 

 This fire-clay brick floor is laid upon a reen- 

 forced concrete base. After the oven has been 

 thoroughly heated, the ashes are raked from 

 the oven before the meat is placed in the oven 

 on the grill which is shown in the detailed 

 drawing. 



In this type of feature, the stone-masonry 

 walls must be carried below the frost-line. 



The constructing of this type of barbecue 

 oven requires that the fire-clay brick shell shall 

 first be constructed on the concrete founda- 

 tion. The centering is then put in place, and 

 the outer stone masonry shell is constructed. 



The wood members used for the centering are 

 thoroughly soaked before being put in place, 

 so that there can be no subsequent swelling 

 which might injure the structure. 



It does not matter what happens to this 

 centering after the construction has been 

 completed. In all probability it will shrink 

 and drop out of place, and it will probably 

 char, without affecting in any perceptible de- 

 gree, the insulating qualities. 



In all barbecue ovens, a chimney is neces- 

 sary. This chimney will have a flue lining, 

 which should be supported on iron straps, as 

 shown in figure 2. These straps are supports 

 for a removable plate, which is put in place 

 after the fire has been removed. In order to 

 properly seal this part of the oven, natural 

 earth is placed on the top of the plate in the flue, 

 as shown in figure 5. 



The grill, of reenforcing mesh (fig. 3), on 

 which the meat is placed is supported by ^i-inch 

 rods, as shown in figures 2 and 5. 



After the meat has been placed in the oven, 

 the front opening is closed with a double cover- 

 ing consisting of an inner shield of sheet-iron 

 (fig. 5), which is locked in place during the 

 actual cooking operation. A small amount of 

 natural earth, placed at the bottom of the 

 inner shield, may help to seal this opening. 



The doors are then closed and locked, and 

 it might be advisable to place a small amount 

 of earth against the bottom of the doors. 



When not in use, the main outside doors 

 should be kept fastened with a padlock. 



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