Ann Hunter on mon 25 sep 00
I appreciated John Baymore's explanation of how Don Reitz could fire
wet pots without their blowing up. Which brings up the
chicken-in-clay subject. I have cooked turkey in the kiln covered
with clay. We do this as a studio Thanksgiving party in which
everyone brings pot luck items to go with the turkey. We cooked a
turkey in the kiln at my university previously. However, I have been
drying the clay as much as possible with hairdryers prior to putting
the whole thing in the kiln. From your explanation, however, I
gather the appropriate method would not be this pre-cooking drying
time as one would not want to dry the surface of the clay. Same for
chickens in clay. Is that correct?
For anyone's information, I put the turkey in a plastic cooking bag
with slits cut in it, wrapped that in foil, covered the top in slabs
of clay, decorated with head and tail of clay. The stores here sell
a heavy aluminum foil pan with upright handles that makes it possible
to take it in and out of the kiln.
Valice Raffi on tue 26 sep 00
Hi all;
Did anyone save John Baymore's explanation of how Don Reitz fires
wet pots without their blowing up? I missed it.
Tried searching the archives but my computer can't handle that volume!
Thanks,
Valice
who is probably going to have to fire some wet stuff!
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