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Dear Neil</div>
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You have highlighted th the main two attributes: high burn rate due to a high surface to volume area, and a weak structure. </div>
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To make a useful fuel outside the (literally) immediate place isn't production it has to be densified unless there is a use for powdered char. The reason I mentioned the new Ugandan charcoal standard is because it has a requirement for the production of fines
when bag is dropped. Charred cobs will never pass such a test. </div>
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The reason they have the requirement is that the fines do not burn well. At all. So selling a bag of charcoal briquettes is going to be cheating the customer if it is 10% fines. </div>
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Regards </div>
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Crispin </div>
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<div id="x_from"><b>From:</b> neiltm@uwclub.net</div>
<div id="x_sent"><b>Sent:</b> January 21, 2020 5:04 PM</div>
<div id="x_to"><b>To:</b> stoves@lists.bioenergylists.org</div>
<div id="x_reply_to"><b>Reply to:</b> stoves@lists.bioenergylists.org</div>
<div id="x_subject"><b>Subject:</b> Re: [Stoves] Char from Corn cobs ??</div>
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<div class="PlainText">On 21 Jan 2020 at 8:25, Cookswell Jikos wrote:<br>
<br>
> Corn cob charcoal itself is pretty awesome - it burns super fast and<br>
> hot which makes it good for blending with regular charcoal or quick<br>
> cooking of things like tea or rice. <br>
<br>
I have burned a few and then burned the char, not exclusively but mixed <br>
in with other 'fines' and generally friable char saved from TLUD and <br>
rocket stoves mostly, and I can identify with the above statement when <br>
comparing my home made char with more substantial commercial 'lumpwood' <br>
charcoal.<br>
I also find that wood that has half rotted, but when dry makes a very <br>
friable char, much as the corn cobs do, and does indeed burn super fast <br>
and hot, lighting exteremely quickly, which is also true of the wood <br>
itself in the TLUD.<br>
<br>
With my small cast iron pot bellied BBQ with the addition of my computer <br>
fan 'turbo', I can have a fire to cook on in about a minute from lighting <br>
with a couple of sheets of newspaper under the grate, and with enough <br>
fuel in a single charge, a fire that lasts long enough to cook chicken <br>
pieces - about 40 mins.<br>
<br>
I introduced the fan when I experienced inadequate draft because of the <br>
density of the layer of fine char impeding air flow, but apart from <br>
starting the fire, mostly it is not necessary once going, although <br>
sometimes useful in short bursts as another way to vary the heat, and if <br>
I reload during a long cook.<br>
<br>
I can appreciate though that this type of char might be difficult to <br>
transport and sell without degredation and would presumably need the sort <br>
of charcoal stove that can burn pellet char which I imagine is more <br>
structurally robust but have no experience of. But used at source I find <br>
it excellent and easy, and makes for a very controllable heat. <br>
<br>
Neil Taylor in England<br>
<br>
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