[Stoves] Simple Modifications to Traditional Wood Cookstoves -Rocks and Clay Grates

[Kirk H.]

All,

Concerning whether this stove is in parallel or series, I see both.  Some of the fire, in the back, goes directly to the second pot, that is parallel.  Some of the flame from the front hits the first pot and then passes on to the second, that is series.  

The use of grooves instead of a pot stand would decrease the open area, and so increase the flow resistance at the second pot.  This may be to direct some heat to the front pot and keep all of the heat from going directly to the small chimney which has the most draft.

Thank you all for this great discussion and information.

Kirk H.

Sent from Mail for Windows 10

From: Crispin Pemberton-Pigott
Sent: Thursday, April 25, 2019 1:27 PM
To: Ronal Larson; Discussion of biomass cooking stoves
Subject: Re: [Stoves] Simple Modifications to Traditional Wood Cookstoves -Rocks and Clay Grates

Dear Ron

Small comments:

>[RWL1:   This Sri Lankan thrown clay 2-pot stove is interesting - and I think I have seen similar elsewhere.

It is well known. 

>The difference is that example is quite different from Kevin’s.  The two Sri Lankan cook-pots are in parallel.  

They are in series. The second pot is essentially sitting on the top of a short chimney.

>…The succeeding pots are utilizing flame energy that was missed at the first (or first and second) cook-pots.  

That is how the Anagi works.  The Jolento Stove in Indonesia is a three pot large device with the three in series. It is a chimney stove.


These fired clay parts are mounted in clay as a single structure.  There is a “choke” below each pot pushing the gases up against the bottom of each in turn. Some models are very large for institutional cooking and small industry (especially boiling chips in oil).

The “sate” cooking stove which accommodates one pot looks like this:


Note that there is no “pot rest” in the conventional sense. The hot gases escape the fire through the 4 slots. This makes for an efficient cooker. This unit is quite heavy. Note several carefully shaped features inside and out. The platform at the front is not horizontal, it slopes down to the right. The sate sticks (with small bits of meat) are placed across the two short walls and the burning charcoal pulled back. At that time the sticks would be removed.

It is called a Tihengo Stove, from Gorontalo Province in Northern Sulawesi. There is no shortage of wood almost everywhere in Indonesia. If people want charcoal they can just take wood and make some. Many foods are roasted so I don’t see people bringing extra wood, making extra char and saving it. The common cooking woods like left-overs from feeding penned goats makes a pretty awful charcoal anyway.  It was a surprise to me and Cecil that goats are always penned and food brought to them in the form of branches.  They eat the bark off and the remaining wood is used for cooking. That is quite common.

Regards
Crispin

PS Thanks to Prianti Utami for the photos

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