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</o:shapelayout></xml><![endif]--></head><body lang=EN-CA link=blue vlink=purple><div class=WordSection1><p class=MsoNormal style='margin:0mm;margin-bottom:.0001pt'>Dear Friends<o:p></o:p></p><p class=MsoNormal style='margin:0mm;margin-bottom:.0001pt'><o:p> </o:p></p><p class=MsoNormal style='margin:0mm;margin-bottom:.0001pt'>Cecil in Banjul has reported (and I hope has pictures) of a sawdust stove that uses a novel method of keeping the flame running throughout the burn. Sawdust stoves, like some gasifiers, are notorious for making a lot of smoke if anything goes wrong.<o:p></o:p></p><p class=MsoNormal style='margin:0mm;margin-bottom:.0001pt'><o:p> </o:p></p><p class=MsoNormal style='margin:0mm;margin-bottom:.0001pt'>The cylindrical stove is a 22 cm diameter can with a height of about 25 cm. There is a side hole that is made by cutting a D-shaped flap. The curved cut is started about 4 cm from the bottom, curves down and then up again to make an opening about 8 or 10 cm wide and 4 cm from the bottom. This allows access to the central hole which is produced by an inverted Coke bottle.<o:p></o:p></p><p class=MsoNormal style='margin:0mm;margin-bottom:.0001pt'><o:p> </o:p></p><p class=MsoNormal style='margin:0mm;margin-bottom:.0001pt'>After pounding in the sawdust, the opening provided by the side hole is scooped out using a small stick until the central vertical hole is reached. The sawdust is lit a the bottom using (in this case) a piece of Styrofoam. Small sticks are kept burning in the side hole throughout the cooking period. This is the unusual part.<o:p></o:p></p><p class=MsoNormal style='margin:0mm;margin-bottom:.0001pt'><o:p> </o:p></p><p class=MsoNormal style='margin:0mm;margin-bottom:.0001pt'>This very small side-fed fire continuously provides a flame to ignite the smoke that evolves from the sawdust.<span style='font-size:8.0pt;font-family:"Garamond","serif";color:black;mso-fareast-language:EN-CA'><o:p></o:p></span></p><p class=MsoNormal style='margin:0mm;margin-bottom:.0001pt'><o:p> </o:p></p><p class=MsoNormal style='margin:0mm;margin-bottom:.0001pt'>Later on they put in one larger stick, late in the burn if they want to push the power up.<o:p></o:p></p><p class=MsoNormal style='margin:0mm;margin-bottom:.0001pt'><o:p> </o:p></p><p class=MsoNormal style='margin:0mm;margin-bottom:.0001pt'>A full charge will burn for about several hours if allowed to smoulder. A typical cooking session is about 2 hours. They use huge aluminum pots. It boiled about 8 litres of tea in 30 minutes later on in the burn.<o:p></o:p></p><p class=MsoNormal style='margin:0mm;margin-bottom:.0001pt'><o:p> </o:p></p><p class=MsoNormal style='margin:0mm;margin-bottom:.0001pt'>The use of the small sticks as flame providers ensures there is very little smoke at all during the burn. Quite amazing, apparently.<o:p></o:p></p><p class=MsoNormal style='margin:0mm;margin-bottom:.0001pt'><o:p> </o:p></p><p class=MsoNormal style='margin:0mm;margin-bottom:.0001pt'>I will send pictures once they arrive.<o:p></o:p></p><p class=MsoNormal style='margin:0mm;margin-bottom:.0001pt'><o:p> </o:p></p><p class=MsoNormal style='margin:0mm;margin-bottom:.0001pt'>He also reports that there is not a single pot in the Gambia that has no lid on it, and people look at you as if you are daft to ask whether or not they use. Good for them. We <i>are</i> daft to ask such a question.<o:p></o:p></p><p class=MsoNormal style='margin:0mm;margin-bottom:.0001pt'><o:p> </o:p></p><p class=MsoNormal style='margin:0mm;margin-bottom:.0001pt'>Regards<o:p></o:p></p><p class=MsoNormal style='margin:0mm;margin-bottom:.0001pt'>Crispin<o:p></o:p></p><p class=MsoNormal style='margin:0mm;margin-bottom:.0001pt'><o:p> </o:p></p></div></body></html>