The Masonry Heater
Association of North America will present a masonry heater, bake oven, and
masonry skills workshop at Wildacres Retreat in the Blue Ridge Mountains north of Asheville, North Carolina April
14 – 20, 2014.
Masonry heaters are
site-built wood-burning appliances that radiantly heat a home with wood. They are very efficient and use relatively small
amounts of wood heat without the use of electricity, gas, fans, or ducts. Wood
is burned in a firebox, which connects to channels inside a large thermal mass. After the fire is out the appliance gradually
radiate heat to the living space for many hours without causing large
temperature fluctuations or drafts.
The annual meeting and
workshop will include hands-on training for a Kachelofen (tile) heater with
Jessica Steinhauser and Mario Zauner; A Five Run Masonry Heater with Testing
Demo by Doug Hargrave and Norbert Senf; A Finnish Heater for Beginner Masons by
Marty Pearson and Jeff Owens; A Bake/Pizza Oven by Pat Manley; a Small
Guastavino Vault Demo by Tony Bioundo, a Bricklaying Clinic by Tom Trout and
Pat Jenkins, a Grundofen J Loop Masonry Heater with Domestic Hot Water by Eric
Moshier, Dan Givens, and Joe Copeland; and A Brick Hammer and Trowel Only: 36”
Diameter Clay Brick Dome Oven by Alex Chernov and David Moore.
Classroom seminars include Google
Sketch-up Clinic with Boris Kukolj; What Does it Mean? By the Technical
Committee; A Unique and Challenging Heater Built by Jerry Frisch, Masons on a
Mission Presentation by Pat Manley, and Untold Stories and Ooops that Confront
a Masonry Heater Builder. The Heater
Mason Education and Development class will be held throughout the week.
An auction will be held on
Thursday night, and the Pizza Party, where participants can sample pizza from
the wood-fired ovens is held on Friday afternoon.
For more information on how to join the MHA or attend the workshop contact
Richard Smith, Executive Director, at 520-883-0191, e-mail execdir@mha-net.org or visit www.mha-net.org.
I would love to have a brick oven in my kitchen. I think that my food would taste better and have a more crispy texture than before. I think I would be most excited for the pizza cooked in it though.
ReplyDeleteCynthia | http://www.mrmasonllc.com
My favorite pizza place cooks all their pizza in brick ovens. I don't know how the masonry makes the pizza better, but it really seems to. I love to watch them reach in with the wooden pizza peel to pull the pizza out when it is ready to eat. http://rbuckleyconstructioninc.com/
ReplyDeleteI have always loved the art of masonry. I would l love to learn how to do it. I like that I could build a pizza oven in my basement for perfect pizzas. Does anyone know any trade schools I could go to? http://www.mblandscape.com/masonry-stone-pavers-new-york-rockland-county.html
ReplyDeleteIt is indeed a way good idea to have wood fired ovens to cook pizza!!!
ReplyDelete