Crispin and all,
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).
And the Sarai cooker uses little fuel but is for cooking multiple foods
in vertical containers and is not associated with short-term cooking.
If you have experience, please comment about charcoal and short-term
fire needs.
Paul
Paul S. Anderson, PhD aka "Dr TLUD"
Email: [email protected] Skype: paultlud Phone: +1-309-452-7072
Website: www.drtlud.com
On 10/22/2012 1:24 AM, Crispin Pemberton-Pigott wrote:
Dear Friends
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.
Regards
Crispin
[Joyce]
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
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