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<div class="moz-cite-prefix">Crispin,<br>
<br>
More info on Peter Coughlin's device. Photos, links, etc.
please. 2 minute ignition time for Peter's amount of charcoal is
impressive, but needs to be seen and replicated. Seems a bit big,
but it is essentially a chimney placed onto an amount (how much)
of charcoal and how much tinder. Probably not directly applicable
to "Very small stoves" subject, but it might be scaleable down in
size?<br>
<br>
Just a note for comparison. A common charcoal lighter for
American style charcoal grills is a simple cylinder half that
height and about 150 mm straight walls, but it has charcoal placed
inside (quite different).<br>
<br>
Paul<br>
<pre class="moz-signature" cols="72">Paul S. Anderson, PhD aka "Dr TLUD"
Email: <a class="moz-txt-link-abbreviated" href="mailto:psanders@ilstu.edu">psanders@ilstu.edu</a> Skype: paultlud Phone: +1-309-452-7072
Website: <a class="moz-txt-link-abbreviated" href="http://www.drtlud.com">www.drtlud.com</a></pre>
On 10/22/2012 8:49 AM, Crispin Pemberton-Pigott wrote:<br>
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cite="mid:568778779-1350913777-cardhu_decombobulator_blackberry.rim.net-1887778611-@b13.c10.bise6.blackberry"
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Dear Paul<br>
<br>
Good point. Charcoal has a bad name re the lighting speed because
most people do not know how to light it quickly. In the case of a
Sarai it is ignited with a piece of paper and burns well in a tiny
chimney. <br>
<br>
With a 'toy Jiko' like the Senegal tea stove it is pretty slow but
that is the point. It heats one cup of water and keeps it hot. <br>
<br>
It would be nice if Peter Coughlin commented on this. He reads the
list. He has been promoting a conical accelerator over a standard
load in the POCA. It reduces ignition time from 20 minutes to 2
and saves a bit of fuel to boot. <br>
<br>
The cone dimensions are relevant to the diameter of he fuel pile.
The one Peter makes is 500mm high, 125mm diameter at the bottom
and 75 at the top. <br>
<br>
Light the tinder and place the cone on. It is less than a minute
to get flames out the top after 2 minutes is I'd properly lit. <br>
<br>
In Zambia people use a tube not a cone which is much less
effective. Maybe 50 dia. <br>
<br>
The cone saves enough to pay for itself. <br>
<br>
There is a general rule about high carbon fuels which is that they
need draft to get going as the Hydrogen found in biomass is not
available (easy, high heat). <br>
<br>
Regards<br>
Crispin
<hr>
<div><b>From: </b> Paul Anderson <a class="moz-txt-link-rfc2396E" href="mailto:psanders@ilstu.edu"><psanders@ilstu.edu></a>
</div>
<div><b>Date: </b>Mon, 22 Oct 2012 08:19:29 -0500</div>
<div><b>To: </b>Discussion of biomass cooking
stoves<a class="moz-txt-link-rfc2396E" href="mailto:stoves@lists.bioenergylists.org"><stoves@lists.bioenergylists.org></a></div>
<div><b>Cc: </b>Crispin
Pemberton-Pigott<a class="moz-txt-link-rfc2396E" href="mailto:crispinpigott@gmail.com"><crispinpigott@gmail.com></a></div>
<div><b>Subject: </b>Re: [Stoves] Very small stoves and reheating
food</div>
<div><br>
</div>
<div class="moz-cite-prefix">Crispin and all,<br>
<br>
Please correct or confirm my impressions that charcoal would not
be very good for a short 5 to 10 minute heating job. Charcoal
is relatively slow to start. (But it could be fine for food
warming or tea during a night-guard's many hours in the
cool/cold of the night).<br>
<br>
And the Sarai cooker uses little fuel but is for cooking
multiple foods in vertical containers and is not associated with
short-term cooking.<br>
<br>
If you have experience, please comment about charcoal and
short-term fire needs. <br>
<br>
Paul<br>
<pre class="moz-signature" cols="72">Paul S. Anderson, PhD aka "Dr TLUD"
Email: <a moz-do-not-send="true" class="moz-txt-link-abbreviated" href="mailto:psanders@ilstu.edu">psanders@ilstu.edu</a> Skype: paultlud Phone: +1-309-452-7072
Website: <a moz-do-not-send="true" class="moz-txt-link-abbreviated" href="http://www.drtlud.com">www.drtlud.com</a></pre>
On 10/22/2012 1:24 AM, Crispin Pemberton-Pigott wrote:<br>
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<p class="MsoNormal"><span style="color:#1F497D">Dear Friends<o:p></o:p></span></p>
<p class="MsoNormal"><span style="color:#1F497D"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="color:#1F497D">Very small
fires for warming food (in developing countries) are often
made using charcoal. A Senegalese night guard’s tea making
stove is a good example. Food warming can be done using
waste charcoal. A samovar uses charcoal because it is
indoors. The Sarai stove uses about 100 g of processed
charcoal dust. There seems to be consumer and market
agreement that this works.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="color:#1F497D"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="color:#1F497D">Regards<o:p></o:p></span></p>
<p class="MsoNormal"><span style="color:#1F497D">Crispin<o:p></o:p></span></p>
<p class="MsoNormal"><span style="color:#1F497D"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="color:#1F497D"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="color:#1F497D">[Joyce]</span><span
style="font-size:10.0pt;font-family:"Tahoma","sans-serif""
lang="EN-US"><o:p></o:p></span></p>
<p class="MsoPlainText"><span lang="EN-US">I lived in a
tropical country and had an employer-provided fridge and
freezer but no electricity for about six months. (I did
store food supplies in both, as they kept insects out of
the cornflakes etc.) Since I was working as well as my
husband, I got into the <o:p></o:p></span></p>
<p class="MsoPlainText"><span lang="EN-US"><o:p> </o:p></span></p>
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