[Sca-cooks] Greek terracotta foufou stove

[Saint Phlip]

On Tue, Mar 3, 2009 at 12:26 PM, Mercy Neumark <mneumark at hotmail.com> wrote:
>
> I've seen other types of pots in period and from what I can tell (my head hurts, so excuse me if I mis-inturpreted it) it sounds like a chaffing dish to me.  I have some pictures someplace of them (unfortunately not scanned but I MIGHT be able to do that in a few days).  The examples I have are English, around 13-14th or so century.  Sort of  Y shaped.  Fuel efficient... eh, I guess as fuel efficient as cooking anything.  Think of it as a fondue pot of the period really.  And smoke would be coming out like crazy, depending on what you would use.  So, it's not a comfortable way of cooking by any stretch of the imagination.

What makes you think smoke would be coming out like crazy? Hardwood
charcoal is a relatively smokeless fuel. Most of the smoke comes from
the various volatiles that are already burned off in the charcoaling
process. Modern charcoal briquets are something else entirely- and
even they don't give off a lot of smoke, once the fire's properly
started.


-- 
Saint Phlip

Heat it up
Hit it hard
Repent as necessary.

Priorities:

It's the smith who makes the tools, not the tools which make the smith.

.I never wanted to see anybody die, but there are a few obituary
notices I have read with pleasure. -Clarence Darrow