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<DIV><FONT size=2 face=Tahoma>I have made a tlud gasifier stove based on P
Aandersons instructions as found in his publication.I find that i can bring
4litres of water to the boil in a kettle placed on a tripod without a skirt in
15 minutes.The problem is that for the next nearly 35 minutes I should be able
to reduce the rate of gasification/temperature as for the type of food
traditionaly cooked(maize poridge and stews) the food shoul simmer and not kept
at the boil. Can any body make a sugestion please.</FONT></DIV>
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<DIV><FONT size=2 face=Tahoma>Selmar</FONT></DIV></BODY></HTML>