[Stoves] upside down bathtub drain effect

[Jock Gill]

Richard,

At my age, I would be very lucky indeed to have such nice looking legs ;-)  I probably have 40 plus more years of wear and tear on my legs.  And they show it.

I agree 100% about the TASTE of food cooked over real wood gas.  Fantastic.  Slow cooking at 300 degrees improves most everything too.

As for deflectors, I like a  KISS KISS approach [Keep it simple, stupid]. I do not attempt to get the famous blue flames that look like natural gas.

I use three off the shelf washers, sized to fit the can in use,  as per the the photo:



The two cans making the unit in the photo are 3 lb coffee cans.  The feedstock is a jumble of extruded grass tablets.  The primary air is assisted by a variable speed fan.  The secondary air is via a gap between the TLUD [bottom can] and the draft can on top. I no longer use holes for secondary air.  As Hugh McLaughlin says, holes have too many edges.

The three deflectors appear to increase residence time and turbulence in the combustion zone for a clean burning air/fuel mix.

The simplicity of this approach makes it useful for a wide range of feedstocks.  It just works.  Not fussy at all.

For more detail, pls. see: http://www.greaterdemocracy.org/archives/1622

Cheers,

Jock

Jock Gill
P.O. Box 3
Peacham,  VT 05862

Cell: (617) 449-8111

google.com/+JockGill

:> Extract CO2 from the atmosphere! <:

Via iPad

> On Mar 7, 2014, at 11:44 AM, Richard Stanley <rstanley at legacyfound.org> wrote:
> 
> Is those are your legs ; I have to ask what the water is hitting below…
> 
> On the diffuser, 
> Kobus Venter, John Davies and I also tried to diffuse the gassified flame on Kobus' then emerging gassier stove, (~2004/5), by replicating a normal LP gas burner top. We simply cut off end of a tin can (sides were about 1" high--enough to just fit into the stove top) . We added a series of ⅛" dia  holes not on the top but on all round the  side wall  tin can.   
> 
> The flame jets actually  turned white -blue not unlike a regular gas stove but that took some fudzing to get fuel air balance right : The steaks tasted of the wood and charcoal that the briquettes were made of; incredible! The only problem was that to achieve this was tricky and unstable. Very fussy issues, such as to fuel load rate, air flow, bed thickness and all the other things you all of the gassification fraternity get into. I hang on the sidelines waiting for the perfect solution, perhaps for Godot. 
> 
> Richard/ Nicaragua  
> Pietermaritsburg and Paulshoft South africa ~2005
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