[Stoves] Reply to Tom Miles

Otto Formo formo-o at online.no
Sat Apr 9 04:24:14 CDT 2011


Dear stovers,
Paal has smoked his fish, using the PekoPe for decades, able him to use the type of fuel giving the perfect taste and texture, avoiding toxic emissions and soot.
There are no "limits" for a clean burning energy unit, like the PekoPe..............
Have a nice weekend.
Otto 

> From: Nat of WorldStove [nataniele at aim.com]
> Sent: 2011-04-08 23:09:07 MEST
> To: stoves at lists.bioenergylists.org
> Subject: [Stoves] Reply to Tom Miles
> 
> 
> 
> Great idea
> Tom, 
> 
> 
> 
> The same
> approach could be used for smoking food to preserve it. Now we just need to
> think about the light and heat needs and I know people who are working on both
> 
> 
> 
>  
> 
> 
> 
> Nat of WorldStove
> 
> 
> 
> ------------------------------------------------------
> 
> Message: 1
> Date: Fri, 8 Apr 2011 09:53:24 -0700
> From: "Tom Miles" <tmiles at trmiles.com>
> To: "'Discussion of biomass cooking stoves'"
>     <stoves at lists.bioenergylists.org>
> Subject: Re: [Stoves] indoor and Smoky stoves have other    important
>     advantages.
> Message-ID: <000d01cbf60d$7a086790$6e1936b0$@com>
> Content-Type: text/plain;   charset="us-ascii"
> 
> Frank,
> 
> A fumigation schedule of a few times a week would probably substantially
> reduce the health hazard and accomplish the need for insect control. 
> 
> Tom
> 
> 
> 
>  


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