Firewood Kitchens It's Not Just a Blast From the Past
Categories: Homes / Dwellings, Homesteading, Inspiration, On The Farm
Making an enclave for firewood in your kitchen can be an adorable and homey touch! Plus you wont have to leave the house in the cold for more wood-- and get to enjoy the smell inside your home all winter long.
Enjoy these kitchen pictures while learning about firewood in the kitchen... if you wish to learn more there is a link at the bottom of the page.
Firewood has been used as a fuel since the beginning of mankind. It is renewable and relatively easy to produce, transport and store.
The burning of wood is a sequence of steps:
- Moisture is evaporated
- Wood decomposes into combustible wood-gas and char
- Char is converted into ash
The main influencing agent for “a)” and “b)” is heat, whereas “c)” is regulated by the supply of oxygen. Find here more information and illustrating figures on pages 8-11 in the "Manual on Micro-gasification".
Firewood can be used for cooking even in the absence of a “stove”. Even today, campfires are a popular leisure activity in developed countries.
However, they are not favoured for daily cooking. Some disadvantages of the open fire are:
- Smoke (unburned fuel particles in the air):
The combustion in an open fire tends to be incomplete as oxygen might not reach where it is needed. Low temperatures also contribute to the emission of unburned particles.
- Slow pace of cooking:
The cooking pot does not sit in the hottest part of the flames; hence less heat is transferred to the pot than theoretically possible. Even if a lot of heat is generated, the heat is not directed to the cooking pot and heat is lost to the environment. This problem is accelerated if there are windy conditions as the flames are not shielded.
- Health risks:
As the flames are not directed or shielded, the cook can easily catch fire when approaching the cooking pot. Sparks pose an additional risk when approaching the fire. Burns are a common effect of open fires. The smoke might also cause eye infections.
- High fuel consumption:
The open fire consumes a lot of fuel as (a) not much heat is generated per unit of fuel, (b) only a small proportion of the heat is actually directed to the pot and (c) only a small fraction of the heat that is directed to the pot is actually transferred into the food.