I am very new to this and I am glad to be here.
What I am looking for is information on rocket stoves.
I would like to know if there are optimum dimensions and ratios in building a rocket stove?
I am looking for two things here, the best and most complete burn of my fuel (wood) and the best use of the heat energy for cooking.
I have seen many youtube videos that show short rocket stoves and it seems most, if not all commercially made stoves are short.
What I have noticed though is that there quite often is a lot of flame escaping from the top of the stove and licking around the pot, pan or pale.
It seems to me that there is a loss of efficiency and heat when this happens. I would think that making a longer (taller) chimmeny would put the
cooking surface closer to the tip of the flame where the highest heat of the flame is located. Am I correct in this assumption? Then if I wanted a
lower heat for slower cooking Couldn't I just regulate my airflow?
