Jay Angler wrote:They quite maddingly, did not give information on "why," although my Dinosaur Memory thinks that the word Botulism was implied, and it can be hard to detect until you're sick.
Jay Angler wrote:For Lauren's specific issue, I would have thought you could cook a large batch and refrigerate for 5-7 days if you bottled it hot in daily serving sizes?
Jay Angler wrote:Alternatively, could you get an electric slow-cooker and cook it outside? Or a camp stove/rocket stove and cook it outside?
Judith Browning wrote:but I know folks who cook and can at the same time dry beans...I never have....wheat might be similar to do? Or it might be one big kitchen mess to remember
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Judith Browning wrote:Lauren, what do you do in the end with your cooked wheat?
Glenn Herbert wrote:Thin metal bell walls there would not store a noticeable amount of heat if insulated outside so would not be counted.
thomas rubino wrote:
Well, let's see. To start an 8" batch box is way more than you need, an extended length 6" would do fine.
Have you considered building an 8" J tube rocket rather than a batch box?
They require feeding every 45 minutes or so but are very simple to build.
Batch boxes are also simple to build. They do require some metal parts, but perhaps your husband can build them.
thomas rubino wrote:
I suspect a bell system would only work if you first exit your metal box with a vertical pipe and then pass horizontally thru the wall.
After you get outside, you can try different ideas for leaving it flat or adding another vertical.
thomas rubino wrote:
The first thing I want to talk about is your comment about venting thru the wall.
I hope you plan to go thru the wall horizontally and then put vertical sections on.
If you are hoping to stay horizontal, you will most likely have draft and wind issues.