next morning. You can see the cart in the background |
Speaking of whew, the aroma was fairly acrid.
I muscled the barrel onto a cart and wheeled it to the compost heap. Biochar needs to be seasoned for a couple months to absorb moisture and get intimate with its underground surroundings.
I really should have crunched up the charcoal while it was in the barrel (the finer the powder, the better, I'm told, and the hard interior of the barrel would have helped the crunching.) but I wanted to see how the sticks in the bottom had fared. In the top I could see a fair amount of still brown material—I think I hadn't cooked it long enough. the unpyrolyzed material will decompose and contribute to the compost, so it's not a big deal. Just the same, next time only dry stuff goes in.
So here's what the sticks and paper looked like. I took the hose to it and eliminated whatever was still smouldering.
I mashed everything up as best I could, added some manure-laced straw from the chicken coop and mixed it together. This spring we'll put it on the gardens.
I want to try another batch. The actual pile of charcoal I ended up with wasn't very large. I have several feed sacks full of nice dry sawdust, and a friend with Peace Corps experience making charcoal who might have some advice for me. I'll let you know how I do next time. Speaking of next time, I invite your comments and suggestions.
5 comments:
We have no idea how good life in the 21st century is until we try to live like 19th century peasants.
My suggestion is to make up a big bowl of pasta carbonara while you do this. The ingredients came from the supplies the charcoal makers (carbonari- carbone= coal)took into the woods with them while they tended their charcoal fires for weeks at a time ( and their wives were stuck at home doing real cooking). Peas, bacon and cream.
Add a nice glass of plonk and given enough time your charcoal will look impressive.It looks surprisingly real already.
The blessings of the 21st century are illustrated by how much work it takes to live like a 19th century peasant.
To make charcoal (carbone in Italian) you need pasta peas bacon and eggs the ingredients chrcoal makers took with them to the woods where they tended their fires for weeks at a time while their wives were home doing the real cooking. I have no doubt the carbonari (charcoal makers) would be as impressed by your production as I am, but it will always look better after a plate of the pasta washed down with some plonk.I think you have left out some vital ingredients.
You posted twice, the subtle differences allow me to keep both. Now to figure out what plonk is...
nice work, best way to learn is to try. And indeed that looks like char.
If you have interest in a comparison material you can get 5 gallon buckets for $15 plus shipping, 24x16x16 inch box for $25 plus shipping (3 times more volume than the bucket) and a 1 cubic yard bag for $200 plus shipping.
Jonah@biocharengineering.com
www.biocharengineering.com
Thanks for the offer, but I'll keep trying my own. Partly because I have materials, but no money! I'll leave your ad up, though, in case anybody else is interested.
Post a Comment