[Stoves] Very small stoves and reheating food

[Paul Anderson]

Crispin,

More info on Peter Coughlin's device.  Photos, links, etc. please.   2 
minute ignition time for Peter's amount of charcoal is impressive, but 
needs to be seen and replicated.  Seems a bit big, but it is essentially 
a chimney placed onto an amount (how much) of charcoal and how much 
tinder.  Probably not directly applicable to "Very small stoves" 
subject, but it might be scaleable down in size?

Just a note for comparison.   A common charcoal lighter for American 
style charcoal grills is a simple cylinder half that height and about 
150 mm straight walls, but it has charcoal placed inside (quite different).

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 8:49 AM, Crispin Pemberton-Pigott wrote:
> Dear Paul
>
> Good point. Charcoal has a bad name re the lighting speed because most 
> people do not know how to light it quickly. In the case of a Sarai it 
> is ignited with a piece of paper and burns well in a tiny chimney.
>
> With a 'toy Jiko' like the Senegal tea stove it is pretty slow but 
> that is the point. It heats one cup of water and keeps it hot.
>
> It would be nice if Peter Coughlin commented on this. He reads the 
> list. He has been promoting a conical accelerator over a standard load 
> in the POCA. It reduces ignition time from 20 minutes to 2 and saves a 
> bit of fuel to boot.
>
> The cone dimensions are relevant to the diameter of he fuel pile. The 
> one Peter makes is 500mm high, 125mm diameter at the bottom and 75 at 
> the top.
>
> Light the tinder and place the cone on. It is less than a minute to 
> get flames out the top after 2 minutes is I'd properly lit.
>
> In Zambia people use a tube not a cone which is much less effective. 
> Maybe 50 dia.
>
> The cone saves enough to pay for itself.
>
> There is a general rule about high carbon fuels which is that they 
> need draft to get going as the Hydrogen found in biomass is not 
> available (easy, high heat).
>
> Regards
> Crispin
> ------------------------------------------------------------------------
> *From: * Paul Anderson <psanders at ilstu.edu>
> *Date: *Mon, 22 Oct 2012 08:19:29 -0500
> *To: *Discussion of biomass cooking 
> stoves<stoves at lists.bioenergylists.org>
> *Cc: *Crispin Pemberton-Pigott<crispinpigott at gmail.com>
> *Subject: *Re: [Stoves] Very small stoves and reheating food
>
> 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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>
>
>
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