[Stoves] Short Documentary on TLUD and Biochar in Bangladesh (in Bangla)

[Crispin Pemberton-Pigott]

Dear Julien

In Cambodia everyone, literally, has a char quenching pot. The moderation of cooking power of charcoal stoves is managed by adding or removing fuel using simple tongs (folded metal strip). The removed char and all final char is quenched by popping it into a clay pot with a flattish lid. It is not air tight or particularly 'gas tight' it is just a pot with a lid that fits well.

The recovered char is used in a subsequent fire. In the case where the goal is to quench the char it can be done with such a vessel, if it makes sense.

If water is easily available and a clay pot is not, then it is a better solution. Perhaps both are useful.

Regards
Crispin


Hi Neil;

They usually conserve the ash when they quench with water.  I don't know if everyone quenches with water, but they could put the char in a clay pot with a very tight lid.  Quenching with water is the safest, and easiest thing to do in their case.

Biscuit tins, or metal tins of any kind are not so common in rural Bangladesh.  Things in tins are usually imported, and relatively speaking (adjusting for purchasing power parity, and exchange rates), imported goods are around three times more expensive than their local equivalent (were available).  In addition, cash incomes are lower in the countryside than the city, and the barter economy is more important in the countryside.

If you owned a decent biscuit tin, it would be too useful for other purposes to dump hot char into.

The cost of importing into communities with low international purchasing power is one of the reasons why it is important to design stoves with as many components made locally as possible.

Cheers,
Julien



--
Julien Winter
Cobourg, ON, CANADA
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