[Stoves] Very small stoves and reheating food

[Paul Anderson]

Crispin and all,

Please correct or confirm my impressions that charcoal would not be very 
good for a short 5 to 10 minute heating job.  Charcoal is relatively 
slow to start.     (But it could be fine for food warming or tea during 
a night-guard's many hours in the cool/cold of the night).

And the Sarai cooker uses little fuel but is for cooking multiple foods 
in vertical containers and is not associated with short-term cooking.

If you have experience, please comment about charcoal and short-term 
fire needs.

Paul

Paul S. Anderson, PhD  aka "Dr TLUD"
Email:  psanders at ilstu.edu   Skype: paultlud  Phone: +1-309-452-7072
Website:  www.drtlud.com

On 10/22/2012 1:24 AM, Crispin Pemberton-Pigott wrote:
>
> Dear Friends
>
> Very small fires for warming food (in developing countries) are often 
> made using charcoal. A Senegalese night guard's tea making stove is a 
> good example. Food warming can be done using waste charcoal. A samovar 
> uses charcoal because it is indoors. The Sarai stove uses about 100 g 
> of processed charcoal dust. There seems to be consumer and market 
> agreement that this works.
>
> Regards
>
> Crispin
>
> [Joyce]
>
> I lived in a tropical country and had an employer-provided fridge and 
> freezer but no electricity for about six months. (I did store food 
> supplies in both, as they kept insects out of the cornflakes etc.)  
> Since I was working as well as my husband, I got into the
>
>
>
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