<html><head></head><body style="word-wrap: break-word; -webkit-nbsp-mode: space; -webkit-line-break: after-white-space; ">Jock, <div>Excellent work: I really think you are onto something in focussing on the taste of food cooked over a wood gassifier/ wood gas.</div><div> I fondly recall that steak grilled over Kobus Venter's early gassifier stove. Linking it to a weber grille too these are things the public can relate to Overseas the same idea applies; Focus on the quality of the food and the fact that the pots don't get as sooty (if at all).</div><div>We get so enamored with numbers and nitty gritty of design technicalities, that we do not see what really sells the ideas…</div><div>Along that line, I think the buying public will not generally understand what you are talking about when you mention things like pyrolosis and CO . I think a simple side cutaway section showing where the fire is how the gas is mixed with the deflector, the secondary air coming in and where combustion actually takes place- might be very helpful. </div><div>Of course this applies more to the general public and less to the more focused technical audience, such as those constituting list serve</div><div>Thanks,</div><div><br></div><div>Richard Stanley</div><div><br></div><div> </div><div><div><div>On Oct 5, 2013, at 11:11 AM, Jock Gill wrote:</div><br class="Apple-interchange-newline"><div dir="auto"><div style="-webkit-text-size-adjust: auto;"><span></span></div><div style="-webkit-text-size-adjust: auto;"><span>Friends,</span><br><span></span><br><span>I look froward to your comments and suggestions. This is a catalyst, not a full fledged treatise.</span><br><span></span><br><span></span>Erin very kindly posted my too large PDF here:</div><div style="-webkit-text-size-adjust: auto;"><br></div><div><font color="#000000" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="http://biochar.bioenergylists.org/pyro-grill" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">http://biochar.bioenergylists.org/pyro-grill</a></font></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;">I will be demoing this at NESFI on October 17.</span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;">Regards,</span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;">Jock<br></span><br><span style="-webkit-text-size-adjust: auto;">Jock Gill</span><br><span style="-webkit-text-size-adjust: auto;">P.O. Box 3</span><br><span style="-webkit-text-size-adjust: auto;">Peacham, VT 05862</span><br><span style="-webkit-text-size-adjust: auto;"></span><br><span style="-webkit-text-size-adjust: auto;">Cell: (617) 449-8111</span><br><span style="-webkit-text-size-adjust: auto;"></span><br><span style="-webkit-text-size-adjust: auto;">:> Extract CO2 from the atmosphere! <:</span><br><span style="-webkit-text-size-adjust: auto;"></span><br><span style="-webkit-text-size-adjust: auto;">Sent from my iPad</span></div></div>_______________________________________________<br>Stoves mailing list<br><br>to Send a Message to the list, use the email address<br><a href="mailto:stoves@lists.bioenergylists.org">stoves@lists.bioenergylists.org</a><br><br>to UNSUBSCRIBE or Change your List Settings use the web page<br>http://lists.bioenergylists.org/mailman/listinfo/stoves_lists.bioenergylists.org<br><br>for more Biomass Cooking Stoves, News and Information see our web site:<br>http://stoves.bioenergylists.org/<br><br></div><br></div></body></html>