tony uljee

i used the Matt Walker Stoves plans of the continental type stove to build mine , , with a slight variation ,and  the back brick section that rises up above the stoves top level ---are not part of the stove ---thats just a brick wall heat shield---spaced 40 mm away from the stove main body and spaced away by 50mm from the corrugated sheeting ---another heat shielding---behind it. The Firespeaking stove incorporates a chambered backwall of sorts onto the main stove body --- that houses the oven ---and provides mass as well ---2 different styles and layouts of  a wood burning stove build. I fabricated my own metal components ---as i too could not afford the bespoke cast iron  ones---let alone the import costs ----the products used by firespeak are made in poland for them ,i believe , which although closer and not having any extra import tax imposed on it ----as all usa goods imported into the eu now have---would still be out of my reach .

hell no , its just building your own stove has the side effect of turning you into a self taught expert of sorts, it can be an addictive subject to read up on and the vast amount of information ,advise just on this site alone can take up weeks of reading. But even if you don t go that far into it,all you need is a willing attitude to give it a go and if plans are followed you get the working result

the plans would be a must buy, trying to build from just pics and hoping it will preform are very slim, the hardware can be homemade or done by local metal fabrication shops---as the sizes would be given or become obvious once built---or as others on the forum have done is to repurpose the cast iron bits  from old ranges and stoves---most of the better quality new cast iron items are made in poland ---if thats closer or easier for you

the pic you are showing is of a  ---Firespeaking --design and there are full plans available to buy from his site , the hardware for them are stocked by him as well

the azolla has a cyanobacteria host in its leaf , this photosynthesizes the nitrogen out from the air for the plant--its an advantage over duckweed so it can grow in stagnant depleted waters---not sure about how much heavy metals  would be taken in---some studies must have be done.

heres two that where repurposed into a comp-air tank----he was rebuilding a boat --wanted to replace the on board unit that had rusted out---his method failed ---the weld joint ---to many pinholes ----leakage----and it was also suggested by some that the stresses of repeating compressing cycles on the s/steel would lead to failure----but his background re search on the strength of these was interesting---he connected one up to a heavy duty compressor ---placed it in a field ---stood well back ---and pumped till it burst-----seems they are safety rated to 750 psi---if my recall is correct.----so home brew beer which you could then barrel carbonate is well within that limit ---just another use for someone----or champagne ---root beer---cider-----i could go on ---someone please stop me.

well given the size width of that trail and the fairly rugged terrain ,the grand backdrop of  hills and the good cover of nice size trees all over ,the understory of  planted out food crop----you are creating a habit trail ----for a bigfoot---right past that big rock ---im just saying ---not implying -----heres my daily walked on path towards the polytunnel---thats a size 9 flip flop---my wellies are leaking so under going some glue repairs ----my apples and quinces from seed are nearly tree sizes but no blooms yet---great to read that it can be done and get nice eating/taste results.

when we bought our cottage i inherited a dozen old kegs --found in the sheds ---most  had been damaged ---kept the best two for my beer making, best thing ever for this ---i had 5 very large glass vessels before ----only one left and its out of service now---kegs are easy to handle and clean ---i use wet builders sand and swirl around to scour out the sludge and crud ---if it is really stuck to the inside ---i use the dairy line and bulk tank cleaning acids---this really cleans and passivates the surface of the keg----large corks and airlock bubblers ---and its brew time. Cut a few up --removed the bottoms of them ---to make large pot/tubs for herb growing ----keeps my mint varieties from spreading out to wild ---the large hole makes good drainage with a few bits of broken plates and mugs---to stop all soil washing out ----the bottom makes a  nice wok or roti/tava pan on the open fire if you weld/bolt a handles on ---Some i cut the top off with a  4 1/2  small angle grinder used the bespoke stainless steel cutting discs ---skinny ones ---only ones up to the job---made up a bolt on jig to attach/fit into the fill spout and hold the grinder ---cut a neat circle off the top ---to take an old pot lid---store my layers pellets , dog cubes, and some seaweed/chicken dropping pellets--plant food ---no more rats eating holes in bags

grew them in 4 large tubs in my tunnel --they did very well and multiplied from a 6 corms in each tub-- quickly filled each tub---they need the  warmth ---tried them outside --i am west coast ireland---but they grew slow and died off eventually----but ----big problem for me ---rats ---love them and dug up and ate every single one over a night or two ---i didnt cop on as the tops were still green for awhile..  ---so next attempt is mesh cage over the tubs

Thomas ---perhaps that most of us seemingly bypassed/ignored the satire in the posting ---and have instead responded with various methodologies on how we start up stoves---- be  the satirical response to your satire----or am i just over satirerising this and trying to cover up for my having missed the satire in the first instance