The 75 cubic foot wood kiln, built circa 1997, is primarily used for tableware and baking dishes. We also use a 95 cubic foot “Ground Hog”, a wood-fired salt kiln also built by Arthur and Carl circa 2000. Groundhog kilns were traditionally used in the South-Eastern United States in the 1800s. The salt provides a very durable vapor glaze which coats the pots at the climax of the firing. Both kilns take 3 days to fire and use a combination of pine and diesel to bring them to nearly 2300 degrees Fahrenheit before being sealed up and cooled for an additional 3 days. Kiln openings are a celebration! As we unload, we discover the uniqueness of each of our pieces. Depending on the placement of each piece in the kiln, subtle temperature and atmospheric differences and ‘flashing’ change how the glazes mature as well as giving the clay-body unique color and sheen variations. The surprise of comparing what goes into the kilns and what comes out of them makes the event feel like a bountiful Birthday or Christmas celebration!
Ground hog salt kiln
waiting to be loaded
Arthur loading the salt kiln
Pots stacked in the wood kiln ready to be fired
View into the firebox of the wood kiln
Neil Celani stoking the salt kiln
Fired ware waiting to be unloaded from the wood kiln