[Stoves] Fwd: 2nd firing of the homestead Rocket Kiln

[Dean Still]

Hi All,

I prefer using a "white oven" where the hot gases do not enter the interior
of the oven and the soot, etc. goes up the chimney.

Best,

Dean

On Thu, Dec 11, 2014 at 4:09 AM, Marquitusus <marquitusus at hotmail.com>
wrote:

>  Yes, this is also the method for traditional ovens here also, except
> they are made of stones, not bricks.
>
> About the health effects of soot when ingested, I only found this article:
> http://www.livestrong.com/article/369185-what-are-the-dangers-of-eating-smoked-meat/
>
> All the other scientific papers found only take into consideration the
> respiratory way of exposure. Soot (as found in occupational exposure of
> chimney sweeps) has been clasified into  "Group 1 Carcinogenic to
> humans"(Font:
> http://monographs.iarc.fr/ENG/Classification/ClassificationsAlphaOrder.pdf)
> and also its components: black carbon, PAH,...
>
> Also the well known fact that eating burned food is not a good idea can be
> taken into consideration.
>
> So really I think we cannot be satisfied with our ovens until we find a
> really soot-free method of heating them.
> Radiant heat from hot walls is the traditional answer, and also the
> barrel-oven one, in which the hot gases doesn't contact with the food.
>
> About the possibility of hot gases in direct contact with the food, I
> think the tier 4 TLUD can be the answer, and maybe also new improvements of
> the rocket stove if they can achieve really clean combustion.
>
> Marc
>
>
> > From: ajheggie at gmail.com
> > To: stoves at lists.bioenergylists.org
> > Date: Thu, 11 Dec 2014 07:14:56 +0000
> > Subject: Re: [Stoves] Fwd: 2nd firing of the homestead Rocket Kiln
> >
> > [Default] On Tue, 9 Dec 2014 14:56:01 +0100,Marquitusus
> > <marquitusus at hotmail.com> wrote:
> >
> > >Regarding the good results of these rocket kilns and comparing to the
> rocket ovens, it seems to me that maybe rocket stoves are better option for
> high temperature kilns, and worse for baking ovens. I say this after taking
> a look at the darkening of the breads in the Stove Camp 2014 (
> https://picasaweb.google.com/Jonnygms/BrickOvenStoveCamp2014)
> > >The darkening of the bread due to incomplete combustion is a problem in
> all rocket ovens, except the barrel oven, in which the bread isn't in
> direct contact with the combustion gases.
> > >I keep making bread in my oven, which was initially a Rocket-Oven and
> now is a TLUD-oven, as I have not been able to obtain a darkened-free bread
> with rocket technology, and have been to do it with tlud one. In this
> sense, the rocket technology may be excellent for kilns, as for 500ºC and
> above, the black carbon particles inside the oven burn away.
> > >What I am trying is to do is create a real alternative for the high
> mass traditional baking ovens, which consume a lot of wood. And if we must
> take it seriously, for me is not acceptable for a bread to have a darkened
> surface, specially for health consecuences of eating a bread like this
> everyday.
> >
> >
> > Marc
> >
> > Traditionally in UK bread was baked by indirect heat, typically in
> > bread ovens which were first fired with bundles of twigs and then once
> > the brickwork was hot enough the ashes were raked out and the loaves
> > sealed into the hot oven until cooked by the residual heat. I take it
> > this is the same as your "high mass stove" method? Latterly the oven
> > became a metal box around which the flue gases flowed and nowadays
> > steam is used. So I'm not surprised there is some particulate
> > contamination when fired directly in the flue gases, though it is
> > gratifying to note that this is not such a problem with TLUD which has
> > lower particulates.
> >
> > Having had both sooty and charred sour dough when cooked boy scout
> > style by wrapping the dough helically along a stick and rotating it in
> > the flame I too didn't like the result. I do wonder if soot ingested
> > is as bad as soot inhaled?
> >
> > AJH
> >
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