[Stoves] Making Biochar in CharCones at Shelburne Farms

[Jock Gill]

Making biochar in CharCones at Shelburne Farms Harvest Festival.  Hans Peter Schmidt reports that the CharCone is similar to the Garden Kon-Tiki that is selling well in Germany.  The  price in Germany, however, is nearly twice what Bruce is charging FOB his dock. I am also told that there are now similar devices, Kon Tikis, in 60 countries.


Bruce Frankel cooking over hot charcoal. Most of the charcoal was left when cooking was over. Carbon negative grilling.  The charcoal tends to want to self extinguish as oxygen can only come in from the top.  There is no primary air from the bottom.   The hardware was designed by Bruce.
Bruce was Boston Magazine’s Chef of the Year in 1982.


Bruce tending to a recently lit CharCone. We made about 80 pounds of biochar in about 5 hours.
A typical single CharCone runs lasts about 2 hours and yields around 10 gallons of biochar.



The two CharCone area at the Shelburne Farms 2016 Harvest Festival.  The location was in a corner of the Farm Barn courtyard.

See: www.charcone.com <http://www.charcone.com/> for much more.

The CharCone proves you can disrupt the past all the while eating delicious bar-b-q, growing a better garden, and sequestering carbon. Not to mention that they make fascinating fire pits, if you make your charcoal at night.  A Regenerative future can be better than the past.

Regards,

Jock

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

+1 (802) 503-1258

Disrupt the past for a Regenerative Future

Instagram: jockgill



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