No funciona tu sistema de pagos en Paypal en tu sitio web amigo!!

Surprisingly, or maybe not, an impact driver will do a better job with hole bits and step bits that catch. Save your wrist too. Stepbit quality varies dramatically. Use cheap bits for plastics and wood only. It will cost 2 to 3 times more for a stepbit that will handle steel well.

Hola.

Ladies and gentelmens ... he is back and he is green more than ever :)

When bsf takes over, it's over for house flies, thus the names, black "SOLDIER" flies 🎉

Been thinking about you and glad to see the video. Best wishes as the year ends and we start a new one.

I wonder if you simply put a 90° bend at the bottom 1/4" of each nail before embedding in the mortar, if they would stay at the set height?

Why did you choose not to burn the pieces with lichen on them? Glad you're back!

Absolutely brilliant

Thank you. MERRY CHRISTMAS. Back X2

Thank you. MERRY CHRISTMAS. Glad to see you back.

Your stove works great. it looks heavy duty. Our foolproof egg boil is...eggs in pot of cold water, bring to a boil, remove from heat, rest 14 minutes and done. Betty Crocker method, works every time. Nice video, looking forward to seeing more.

Welcome back!

Man! I'm thankful you're BACK!

First 🎉🎉🎉🎉🎉🎉

I love everything about this, except for the drywall screws. They will hold moisture, wick moisture into the wood, rust, and rod the wood. Drywall screws are meant for just that. Not anything else.

this all have been done with a 3 way can opener and a sturdy blade or tin clippers lol, oh and some sand paper by hand, just for people who dont have hundreds of dollars in power tools trying to make a 3 dollar stove for some reason instead of forking out 10 or 15 bucks, sand or gravel instead of perlite i image works, or ceramic/glass wool or carbon felt. clay is also easily found in a lot of soil, just need to process is it, which takes time but is easy. yield varies on soil type, if youre near water you have better luck. I do appreciate not wasting resources and making some eggs instead of just boiling water then dumping it. Also had it been double walls no perlite with holes on the inner wall itd be a gasifier stove, burning the smoke as well making it more efficent and smokless

Great video. Can I suggest you put a wood awning over the furnace and a clay lip on the ground to prevent water going in during rain?

Could you use this as the only food source? I have about 16 chickens.

The only problem with using your mower is that you can unintentionally spread the ivy roots to your lawn.

You know, I’ll bet you had a can opener in the kitchen that would’ve saved some time and cutoff wheels! 🙌🏽 cool project. Why don’t more people use perlite or vermiculite for projects like this?

No any new movies for half year?

La PIROLISI NON C'È!

Too much hassle...lot of easier ways

THAT'S NOT A ROCKET STOVE. STOP THE WRONG INFORMATION 👎

Why did you add this annoying music?

Really like your bread oven!!! I've wanted one for so long.

Thank you for putting your shoes on.

ditch the galvanized conduit and drill a series of small holes around the perimeter angled upward

A bit late to the program, but I was wondering if instead of SS wool, you might use polyester fiber fill. It would last forever, and should be a lot cheaper than the stainless wool.

How often can you have a take that big?

Great vid. What ratios of lava rock and perlite to refractory cement did you use?

To avoid kinking you could take a length of narrower gauge hose like that for aquariums, oxygen tubing, etc and run it inside the copper for support but still flexible.

Does your wife know about missing pots and pans from her kitchen?

That tube is really unnecessary. I can't see that it is helping in any way.

Howdy! I’m in Atlanta- are there any building supply stores that you’d recommend?

Greetings from Costa Rica, I just tested it and it works very well.

Just get a 1 gallon steel thermos from Walmart and drill holes in it. Or better, use coffee can.

thanks learnt from your mistakes. watching from uganda

I took a long time writing this, as you did take time to make the video. (Thanks for sharing !) My pizza recipe, my closest result to the Italian pizzerias. And it’s easy :) For 5 to 6 round pizza: - 700 g wheat flour - 420 g (or ml) water - 3.5 to 5 g yeast powder (the one for breads, not the one for cakes !!) - 17 g salt (more is too much IMO) - 25 g olive oil Put everything in a bowl, use a big wooden spoon to allow all the water to get absorbed. Once it’s not too much sticky, switch to hands and work the whole thing on the floured table directly. Don’t forget to put some flour there lol. I prefer to split the dough in 2 or already in the numbers of pizza to work it. It’s not very effective working a too big one. All the magic happens now. You need to spend 5 good minutes to work that thing. Look up on yt the right gestures to do so because it really makes the difference if done right. Then split (if not already done) the dough in equal parts, each one will be for one pizza. Roll them in a circular motion with your palm and finger halfway closed to get a very smooth spherical dough. You need to apply some pressure on the desk while doing so, it’s kinda a way to work the dough as well. You might need to pinch close the underside. To let them rest, put them on a layer of flour and cover them with upside down bowls, or anything else you’d prefer. (let enough space ! They’ll double up) never cover them with something touching them, it will stiiick! Resting time : 2-3 hours (not more not less) You can keep them up to 2 days in the fridge in an airtight (and preferably pressure resistant too because the yeast releases gas. It’s even better if pressure can build up) HOWEVER you really have to work the dough again minutes before putting it in the fridge to keep the raising as slow as possible. Take them out of the fridge 1hour before use. To spread the dough, from a flattened sphere to a flat disc, take the dough on a floured table press with your 8 finger tips into the dough on the whole surface flattening it until you get a 1 cm thick disk. This helps releasing the gas (risk of weak spot or burnt bubble). Now it’s show time toss it spin it (just kidding, but you could !) hold the dough one one edge with both hands and raise it, let the gravity do the pull, you should already see the dough getting stretched. You can also slightly pull apart with your hands. Don’t wait too much unless you want an oval pizza lol ! Turn your dough 90 degrees and repeat. A trick that I really love is to have a good light behind the dough as it will become translucent. The thinner the brighter. You will also see the gluten network doing it’s job ! Beautiful. Stretch it to get an even thickness, and avoid thick spots. I aim for a thickness of 2 to 4 mm, except on the rim where I leave a bit more, so the tomato sauce doesn’t spill when heated. Your pizza just needs some decoration now ! Do not over decorate it to allow a good cooking. Most people put too much tomato sauce. 3 tbs for one pizza is my sweet spot. However with a good well heated oven like yours, you may not have this issue ! Here are some comments I learned along the way: The yeast powder quantity depends on the resting time you aim for. 3.5 is for a 3 hours rest while 5 is for a 2 hours rest. I don’t recommend putting more than that, it will get a weird taste. Olive oil helps to reduce the stickiness of the dough even with higher hydration rates. The salt, on top of giving a good taste, helps rising and getting a great gluten network giving the pizza dough a great spring and resistance, allowing ultra thin pizzas if you want to. As you can tell by the length of my comment, it’s not about the proportions (well of course a bit) but it’s really about the process and how you work it. You know you did a good job if you have this really stretchy dough that stretches under its own weight as I described earlier. Bon appétit! Damn I hope someone read this !!

If you would have elevated your fuel up on a grate and allowed air to come in underneath the fire then you would have had a true rocket stove

The Pacific Northwest is infested, even in the forests now. It's been8 years since you posted this video, and I'm grateful you did. I'll be using your method, first on my property, and then moving on out to the wild places.

Do you think that the size of the air intake may affect how much ash you get in the oven?

Verey nice my dear friend ❤❤❤❤❤❤❤

I've started doing this a few weeks ago. Ivy mixed with Virginia creeper and greenbrier. I hate them with a passion.

What happens in areas that freeze and snow. Do the worms die?

I have been digging up ivy and VA creeper for the past few weekends. I want to stay away from pesticide but this looks really promising. Especially the VA creeper is massive

Nice job you ever think of adding a threaded coulping where you can just unscrew it when adding food or water

Very nice

IN the video, there was reference to burning Pine Wood. This may have been mentioned before, but I'd like to make a comment regarding Pine as a firewood for cooking. It's generally not recommended due to the high Resin Content of the wood, which when burning can impart both off flavor to foods, but also could make some folks ill. Not saying it kills folks, but hardwoods, Oak, Cherry, Maple, Orange, etc., burn better, longer and safer as well as impart flavors that are positive rather than off putting. Fun to watch the videos though. Thanks...