[Stoves] Reply to Tom Miles

[ajheggie at gmail.com]

On Saturday 09 April 2011 10:24:14 you wrote:
> 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


I'm not sure what smoking does to preserve food, it doesn't dry 
completely. 

What components of the smoke do the job? I imagine it's simply the 
pyrolysis offgas and the smouldering combustion just drives these off to 
do the job. If so then there is no reason why the material to be smoked 
could not hang above the tlud in a chamber prior to the secondary 
combustion. It would need to be in a small ante chamber to keep the 
temperature down.

Slightly tongue in cheek but as to fumigating a house occasionally: that's 
easy, just blow the flame of the tlud out and vacate the premises. Mind 
this would fill the house with CO as well as other fuel gases, though I 
doubt they would reach flammable proportions.