Thursday, 19 May 2011

Charcoal for Beginners, Apricots for Experts

Never a dull moment here on the farm, and when visitor Zimbo Rick (await your nickname all who enter here!!) offered to make us a charcoal kiln, we did not know how successful it would be.

The partly tamped wood releases its producer gas (the white smoke). Air traffic had to be diverted for three hours, man do these babies smoke!

As the smoke turns blue, we tamp all the air ducts and put rocks and soil on the lid, and wait twelve hours or so until it is 100% cool

Et voila, charcoal... our half an oil drum of wood yielded three full carrier bags of charcoal

Not just for BBQs, you can cook anything on it!

Using the rocket stove for another of Ricks impressive squid stews

Rocket stove at night, Stuart's delight

Given the amount of wood cooking systems, thought it was better to install five fire extinguisher points!!

Owl given a rare second off from playing with apricots to barmaid

One drawback with apricots is they tend to ripen all at the same time then have a very short shelf life

Dehydrating apricots for winter. They will freeze well for stewing and crumbles as well

NB Please note pictures of the opening party are on a previous blog, please click on the first entry for May in the right hand column

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