Chris Kott wrote:I think it important to mention context.
In the context of a food item, I would agree you don't want to pyrolise bread before you eat it.
But one doesn't eat refractory insulation, does one?
I would be very comfortable using perfectly pyrolised bread as refractory insulation in an RMH, as I am not intending to eat the refractory insulation, nor am I intending to take large hauls off of the chimney.
Finally, a use for wonderbread!
-CK
I think the post I was responding to was about about carcinogenic compounds that would be in the smoke released during the pyrolizing of the bread... which I think is a non hazard if one avoids breathing the smoke produced during the process.
I wasn’t suggesting eating it was a good idea, but was responding to the other poster that I didn’t think the production process would be hazardous if conducted safely outdoors, and was saying the compounds are not particularly hazardous at low concentrations.
And then I was pointing out that the pyrolyzed bread would not have these compounds but would be pretty much pure carbon.
Don’t disagree at all that it’s an interesting high heat insulation, but in further playing with it, I found that what I was producing would burn like charcoal if exposed to oxygen. So either my process did not get it hot enough, or this insulation would have to be protected from airflow entirely.
It is possible I didn’t get my samples “carbonized enough though. I would like to try using them as a grog/filler in a cast refractory mix