No Power Cookers- Instructions and Directions 2011
Stove-in-a-Can; Icebox Cooker; Wonderbox; Solar Funnel Cooker; Applebox; Dutch Oven; Rocket Stove
Debbie Kent peaceofpreparedness.com
Stove-in-a-Can
ONLY FOR OUTDOOR USE
Supplies:
1 new quart size Paint Can with lid
1 roll Toilet Paper (cheap kind)
1 ½ bottles 70 % rubbing alcohol (Isopropyl not ethyl)
OR 1 qt. Denatured Alcohol
12oz Can (chunk chicken type) w/ holes drilled in and
vents cut around bottom or #10 can w/vents
1. Remove
cardboard
roll from
inside toilet
paper and
discard roll.
2. Fold TP to
fit inside can.
Fold TP to fit inside can.
3. SLOWLY
pour rubbing
alcohol over TP
until covered.
Cover tightly
with lid.
4. To extinguish,
cover w/ lid.
Stores @ 5 yrs
Burns @ 2 hours
before refueling.
LABEL FOR:
STOVE-IN-A-CAN
Emergency Outside Cooking
Place can heat resistant surface before lighting…bottom will get very hot.
Pry lid off and light with match….
Use can with holes, set on top, to provide air to fuel.
Add denatured/rubbing alcohol when TP starts turning brown. (Douse flame to add)
To extinguish, cover with lid.
HINT: Food will boil with denatured alcohol and warm with 70% rubbing alcohol.
IMPORTANT: Keep lid on as tight to prevent evaporation.
Fireless Cooking
(also: Icebox Cooker / Haybox / Wonder Box/ Victory Oven)
There are many different ways you can make a Fireless Cooker I have included instructions on how
to make an Icebox Cooker and a Miracle box. These are used in cooking soups, rice, stew, beans,
and even bread! Uses 70% less fuel than conventional cooking. Also great for picnics, etc.
Caution: Food must remain above 140º. Test cooker before using. To Test: Bring a pot of
water, ½-2/3 full, to boil with lid on for 3 minutes. Put in cooker. After 6 hours check temperature
of water (w/thermometer) (our water boils at 206º F in AV). If water is below 140º add more
insulation. Test again, until it stays over 140° for 6 hours.
If box is very cold, bring to room temperature before using. Cover cooker with heavy blanket.
Icebox Cooker
Ice Chest (1-2” bigger than pot)
A pot w/ tight fitting lid
Directions for Assembly:
Insulation (wool blanket, towels, paper shreds, sawdust)
Flat Cushion or pillow
2. Fold blanket in
half; center; push
into bottom of
chest; bunch at
bottom and bring
up sides.
1. If using really
deep chest put
2nd pillow in
bottom.
3. Put pot in and tightly
stuff blanket down all
around upper lip of pot.
4. Put pillow on
top. Close lid to
store or cook.
To Cook
1) Assemble food in pot. Food should fill pot ½ - 3/4 full. Cover and bring to a rolling boil; simmer
on medium-high heat for 3 minutes.
2) Place piping hot, covered pot into insulated nest and top with a cushion or pillow. Then close lid.
3) Food will take 4 times as long to cook. Needs to be finished in 4-6 hours. If food needs to cook
longer, remove from box, reheat, and replace (example: if usually cooks in 15 min.-takes 1 hour)
4) After cooking remove pot. Leave lid off so moisture evaporates before storing.
The Wonder Box Cooker
For more info: www.ecowonderoven.com
Recipes and instructions originated from a booklet published by Compassion of South Africa in
1978,1979 and 1980. Compassion registered name Wonder Box and the logo of the kneeling figure.
This information may be freely quoted, acknowledgments being made to Compassion
Wonder Boxes work like vacuum flasks. In these days when we are being warned of worldwide
shortages of food and fuel, this wonder box and it's simplicity is designed to keep food at the
temperature needed for cooking. Using very little fuel you only use about 15 minutes of energy to
bring the food to the required temperature and then put it into the Wonder box. It makes it as though
it were a thermos. On the flip side it will also keep ice-cream cold for about 4 hours.
Brief Instructions:
Boil your food on the stove for 10 - 15 minutes until the food is heated right through. (In practice
this is too long.)
Use any cooking pot, provided it does not have a long handle, but do not use a large pot for a small
amount of food. The W'box does not work well if there is a large air space. Remember that the more
food or liquid that you have in the pot, the longer and better it will cook.
Put the lid on the pot before you remove the pot from the stove so the lid can also get hot. Make
sure the nest in the bottom cushion is ready to take the pot and that it is nearby so you do not lose
heat carrying the pot around. Place pot into the nest of the Wonderbox, making sure that the sides
are snug against the pot, so there are no air pockets. Quickly cover the pot with the top cushion,
making sure there are no gaps or air pockets. Make sure that no one peeks inside. If this happens,
heat will escape, and the food will not cook properly.
Do not leave the Wonderbox on a metal surface while it is being used. Metal is a good conductor of
heat and may draw off some heat through the bottom.
When cooking anything like a roast or a whole chicken, the liquid around it can boil before the meat
has reached the same temperature. Make sure the liquid covers the meat and it has come to a boil.
Meat must be covered with liquid! The cooking time seems to be 3-4 hours, or all day. It is sure to
never burn.
Note: We had a chicken that was put in at 9:30 in the morning before church. This single dad
prepared the chicken by placing it into an oven-cooking bag. He added spices to the chicken closed
the bag completely (no added moisture was added to the bag) then brought the pot of water with the
chicken in, to a boil and put it all in to the Wonderbox. We ate with him at 4:00pm and as he tried to
carve the chicken that was well cooked; the steam was „rolling‟ off the chicken. It was still so hot he
worked with forks to carve it. Nb: the opening to the bag was left protruding from under the lid.
The Wonderbox was designed for cooking meals, but it can also be used for keeping food hot, cold
or frozen for 3-6 hours depending on what it is For example, frozen meat will stay frozen longer
than a tub of ice cream.
The cushions filled with polystyrene can be washed with hot water and soap and hung on the line to
dry.
WONDER BOX Sewing Instructions
Material: 3 Meters (yards are 3" shorter than a meter) soft cotton or broadcloth so it will conform to
the shape of the pot.
(½ can be coordinated �. two colors)
19 scantly filled 1-gallon ice cream pails of Polystyrene beads (it is an insulation that looks like the
tiny separate Styrofoam bits that make up the protective packing in electronics, etc.)
"Polystyrene is about the best insulating material and it is also easily washed. If you are only able
to get the solid pieces which are used for packing radios etc., you can break it up by grating it."
the booklet also says "make cushions out of large plastic bags, mutton cloth or other washable
material and fill loosely with any of the following: Polystyrene, Dried corn husks, Woolen
materials, Feathers, Waste nylon materials, Flakes of newspaper, sawdust and wood shavings, Hay
or other dry grasses.
Sewing instructions: When you sew the wonder box together you sew 2 of the 4 pieces together
along the longest sides. You open each of the pairs now and place them right sides together and sew
those 2 together all the way around the outside, making an awkward shaped cushion affair. Don't
forget the opening to fill through. You then repeat with the 4 bottom pieces. One pair together, sew
along the longest side, then the other pair. Open them up and place them right sides together,
remembering to leave openings to fill through. I am adding a loop at this point to hang this by when
not in use, or dry after washing.
The narrow part of the bottom pattern is the piece you will tuck into the bigger part of the bottom to
make the pouch/nest for the pot to sit into.
Hoping not to confuse the issue. If you start where the bottom pattern says 90 (degrees for the
angle) and sew down the right side of the pattern and stop just after the second 11 ½ " mark, before
the pattern starts back up. That will be one of the two pairs. Do the same with the other two, put
right sides together again and sew it all the way around the outside edge now, into the box or ball
shape. The same goes for the top cushion, start at the 100, sew down the right and stop just after the
11" mark. The rights sides together and sew again making the shape of the top cushion.
It will not lie flat. It will take the shape of a square cushion when it is filled with the polystyrene
beads, and the bottom cushion has a cavity like a nest or pouch.
Top: Fill a little less than ½ full while the bag is hanging. Approximately 7 scantly filled 1-gallon
ice cream pails.
A paper funnel works best, as the beads are very static prone. You may want to use an ice cream
pail to pour from. Work with two people to fill-one to hold the funnel in and the other to pour.
Spread a sheet on floor to catch beads.
Bottom: Cut 4 Fill approximately ½ full with polystyrene beads. Approximately 12 scantly filled 1gallon ice cream pails
Once this bag is filled, tuck the small end into the center to form the pouch/nest for the pot. Find a
good pot that works well in this pouch. No long handles please.
When the pan sits inside the pouch/nest of the bottom, the pan is surrounded on all sides except the
top. So, that is where the top/lid comes in. It is very important to keep all of the heat inside this
wonder box cooker. One of the pages and the recipes explain that the lid/top of the wonder box
must go on immediately with no places for the heat to escape or it will all be for nothing.
Solar Funnel Cooker
Dr. Steven E. Jones at http://www.solarcooking.org/plans/funnel/htm
Materials
Car windshield reflector
Joining material: metal brad or Velcro
Jar (painted with ultra flat black paint) or thin black pot with tight fitting lid
Wire mesh cage, cooling rack for platform
Plastic Cooking bag (oven proof like for turkeys)
Bucket or box (weighted with rocks, brick etc.)
Assembling the Funnel Cooker
(1)
(2)
(3)
(4)
Bend reflector into a funnel shape. Overlap about 1 ½ inches (1)
Join the 2 sides together using fasteners or Velcro every 6 inches (2)
Press down firmly to secure (3)
Place funnel in bucket or box to stabilize. Cover hole in bottom w/ piece of foil, shiny side up.
Place cookie rack in funnel to hold cooking vessel and allow sun on all sides. (4)
For greater stability in winds, dig a hole and place funnel cooker inside
Alternatives
Use 2‟ x 4‟ piece of cardboard with foil glued to it instead of car reflector
Dig a hole, line it with aluminum foil and place the pot and bag in the center
For a more permanent cooker, line hole with cement and paint with reflective paint
Remember to make the opening 400 square inches or 23 inch diameter.
Cooking
*Fill cooking vessel with food
*Place the jar/pot into bag, secure with tie or twist
and fold underneath.
*Place the bag and contents inside the funnel cooker
Point funnel towards sun. Cook 1 - 4 hours
HINT: When it is near zero outside put the pan inside a turkey bag, because the oven gets to 300°
or so, food gets hot, and steams up the clear door, and temp. drops to 150° fast. But if you put the
pan in the turkey bag or have a good, tight lid, that doesn't happen, and the food cooks.
Solar Cooking website: http://www.solarcooker-at-cantinawest.com/
Everything Under the Sun: peaceofpreparedness.com (resource library, emergency cookers)
Applebox Oven
This is an inexpensive way to bake in an emergency. It uses about half the charcoal that a Dutch
oven uses and gives the same results as baking in at regular oven. It bakes bread (up to three loaves
at a time), rolls, muffins, casseroles, cookies and cakes, anything you would bake in an oven.
Baking once a day for 1 hour, at 350º, will use 17 charcoals per day. Kingsford brand best=17 per
pound
One year= 22 (16-pound bags) Keep dry. Don’t forget to store newspaper and matches.
Supplies:
Sturdy Applebox (@ 20”x13”x12 ½”) top & bottom
2-50” length wide heavy duty foil
2-43” length wide heavy duty foil
Loctite High Performance Spray adhesive
Shurtape DC181 High Heat Foil Tape
1- plastic oven bag, cut into 10x5”piece
1-candy thermometer
box cutter
*Foil tape may be substituted in sticking the foil to the box. It must always be hidden inside the foil
to keep it from melting by making tape curls. Over time, the tape will need to be replaced.
Pre-Preparation
(1)
(2)
(3)
1) Fill any holes, including handle holes, in your boxes, by tracing outlines on extra cardboard, then
cutting out and snuggly filling holes (2) and cover patch with foil tape on both sides. 3) Tape inside
seams and corners of boxes.
(4)
(5)
(6)
(7)
(4) In top box; cut a horizontal oven window (9”x4”) in one of the long sides, centered and 2 ½
inches from the closed bottom of the box using a box cutter. (5) Put bottom box inside top box,
(bottoms together) and trace outside box window through inside window hole. (6) Separate boxes,
cut out window in top box. (7) Tape corners of windows on both boxes with foil tape.
Covering the Outside of the Box Top Part 1:
(8)
(9)
(10)
(11)
(8) Fold, 1-50” piece of foil in half and lightly crease, then lay down on a flat surface shiny side
down and place the middle of the box bottom centered on the middle of the foil, longways. (9)Lift
one side of foil up and over end, crease, repeat on other side. (10)Carefully, unfold foil; on one side;
tip box up on end and spray bottom and side with glue, and lay box bottom then side down over
glue. (11)Smooth foil against; then repeat with other end.
(12)
(13)
(14)
(15)
(12)On outside corners, spray side flaps with glue, then smooth against box (13) Fold foil at bottom
corners into right angles; (14)Spray with glue then smooth against box. (15) Spray remaining flaps
and fold them into the box and smooth.
Covering the Top Box Part 2
(16)
(17)
(18)
(20)
(16) Fold smaller piece of foil in half and crease slightly, lay down on table, shiny-side down.
Position the box with the bottom down, sideways, centered on foil. (17)Lift one length of the foil up
and over the edge of box and fold down to crease. Then repeat with the other side. (18)Tip box on
side, carefully unfold, one side at a time, spray with glue and carefully smooth foil against box, fold
top of foil into box, smooth. (19) Repeat, unfold, spray, refold, smooth with other side (20) Tape
inside edges of foil with foil tape.
(18b)
(19)
Making the Outside Window
(21)
(22)
(23)
(24 )
(21) Lay box down with window on top side. Using your finger, gently press down around the
outside of the window opening to make a crease where the edges are. (22) Using the template as a
guide, use your finger nail to draw cutting lines (23) Use a utility knife, cut the center of foil, then
starting at corner, cut diagonally to meet center line, repeat on each corner. (24) Spray inside of foil
in window, fold foil tabs inside box, smooth. Tape if needed. Set top box aside.
Hint: Do NOT put a window covering over this opening.
Covering the Inside of the Box Bottom Part 1
The inside of the bottom box will be covered with foil. This is the hardest part. Be VERY careful so
you don‟t tear foil; only use fists or knuckles to push foil into edges and corners. For tears see #32.
(25)
(27)
(26)
(28)
(25) Put foil tape over each outside corner. (26) Fold, 1-50” piece of foil in half to mark middle; and
lightly crease. To make mold: Lay foil over top of box, shiny side down. Fold sides down, (27) then
flip box over. (28) Make right angles at corners and tape in place. Gently lift the box out the molded
foil and flip box over.
(29)
(30)
(29) Carefully lower the foil “mold” into the bottom box, using your knuckles to push the mold into
the corners and line up the creases along the edges, smoothing as you go, being careful not to tear
the foil. When done it will look like this. (30)Tip box up on end, gently, unfold foil, one side at a
time, spray with glue, refold and smooth. Repeat with other side.
(31)
(32)
(31) Slit foil at corner from top until just before it meets the box. Spray with glue, fold down and
smooth. Repeat for all corners. (32) For tears or holes. Spray small piece of foil on dull side with
glue and gently smooth over tear or hole.
Covering the Box Bottom Part 2
(33)
(34)
(35)
(33)Fold smaller piece of foil in half and crease slightly, place middle into bottom of box, shiny side
up and center foil. (34) Gently smooth into edges and corners. Lift one length of the foil up and over
the edge of box and fold down. Then repeat with the other side. (35) Carefully unfold, one side at a
time, spray with glue and carefully smooth foil down.
Making the Inside Window and Finishing
(36)
(37)
(38)
(36)Feel carefully for the window location inside the box. Press with fingers along edges to show
window. Using finger tip, trace cutting lines into foil using the template as a guide. (37) Using a
utility knife, cut a line down center of foil, 2” from edge, then starting at corner, cut diagonally
toward center, repeat on each corner. (38)From outside box; spray window foil with glue, fold foil
tabs back outside box and tape into place.
(39)
(40)
(41)
(42)
(39) Using a plastic oven roasting bag, cut a double layer rectangle 10”x5” (1” larger than window).
(40) Secure oven bag window in place on outside of box bottom, with foil tape, stretching tightly as
you go. (41) Tape down outside edges and any corners with cardboard showing w/foil tape.
(42) Put boxes together. Stick baking thermometer through both boxes in upper right hand corner.
Ta da! You are now the proud owner of an Applebox Oven. Now go forth and bake.
Baking with an Applebox Oven
Supplies needed:
4 empty soda pop cans, ½ filled w/rocks
Chimney charcoal starter*
Charcoal briquettes
Newspaper
1” high rock or piece of charcoal
(1,2)
(3)
10 x 16 “cookie cooling rack
Heavy duty foil – 36” (ground cover)
long-handled tongs
matches
Candy Thermometer (up to 400°)
Baking Steps
(4)
(5)
1) Place a piece of foil, shiny side up, on level ground or cement (Hint: not on anything flammable).
2) Place cans so that the corners of the rack rest on them.
3) Be sure the Applebox oven fits easily over cans and rack without knocking them over.
4) You control the temperature of the oven by the number of coals you use in it. Each coal @35° F.
(350°=10 coals). (In very cold, wet or cold windy weather an additional charcoal or two may be
needed.) Put desired number of coals into the charcoal chimney. Place chimney on a piece of foil on
ground.
5) Place a wadded up piece of newspaper in the base of chimney and light.
(6)
(7)
(8)
(9)
6) Concerned that the coals are lit? Hold your hand over and feel for heat. If none, re-light.
7) Allow to stand 5-10 minutes until all coals have white spots at least the size of a dime.
8) Using tongs, place hot briquettes on foil, spreading them out evenly between the cans and across
the middle. Place cooling rack on top of the cans.
9) To pre-heat oven, place the applebox over coals and rack, resting one corner on a charcoal 1”
rock. (this allows enough air in the box for the charcoal to stay lit). Let stand for 5 min.
Carefully lift Applebox up above rack, taking care not to tilt and place beside the ground
foil. This holds trapped heat in the box.
Quickly place tray of food to bake on rack and replace box over coals, resting one corner on
the rock for air.
Charcoal will burn for 35-40 minutes. When longer cooking times are required, additional
hot charcoals can be added by slightly lifting the box and slipping them in with long tongs.
When adding additional coals, only add ½ the original number. A little additional cooking
time may be necessary to compensate for the heat loss when adding new charcoal.
Safely dispose of charcoal. Foil can be reused.
Note: Use light colored cooking/baking pans so that baked foods do not get too dark on the bottom.
Hint: When setting up oven, face the window toward the sun. This allows you to check the foods
visually to see if they are done.
Hint: When baking in freezing temperatures, place a doubled piece of wool blanket or other
material that insulated on top of the box to retain the inside heat.
*A charcoal chimney starter allows you to ignite charcoal without
charcoal starter fluid, using only newspaper. Charcoal rests on a shelf
with holes in it a third of the way up which gives space for wadded up
newspaper underneath. The newspaper is then lit to ignite the charcoal.
Always place the starter on a piece of heavy duty foil to prevent
concrete. They can be found at stores in the barbecue area
Dutch Oven Cooking
(Experts advise using Kingsford Briquettes only)
Ovens should have a tight fitting lid with a lip around the top to contain coals.
It should have legs to make stacking available without cutting of the air supply.
It should have a ring in the middle of the lid to be able to use a hook, tongs or
pliers to remove the lid.
When using more than one: DO stack them several ovens high to conserve coals.
Seasoning:
Method 1 (Method 1 will smoke up house; turn on fans, open windows)
Before using the first time you will need to season your oven. There are two
reasons for this: to prevent rust; and create a natural, permanent non stick
cooking surface.
New Dutch ovens come with a special coating to protect it from rust (often wax
or oil). This coating must be washed off by using warm water, soap, and some
kind of scrubber. Be sure to scrub the lid, too.
Completely dry your Dutch oven with paper towels. Make sure the oven is totally
dry so that all moisture is gone. You can place the Dutch oven inside a 200 degree
oven with the door open for 15 minutes. This will get rid of all moisture.
Carefully remove the Dutch oven since it will be hot. Set your kitchen oven to
350 degrees and close the door.
Using paper towels or a cotton rag, coat the Dutch oven (inside and out and
including the lid) with quite a bit of vegetable oil or shortening. Rub it in really
good, and then wipe off any extra oil or shortening with a paper towel.
Place an oven liner or aluminum foil in the bottom of your pre-heated oven.
This will catch any run-off or drippings. Place the lid with the handle pointed
up on the rack. Put the Dutch oven upside-down (so the drippings won't pool
up inside the Dutch oven) next to the lid. Close the oven door and set the timer
for 1 hour.
Apply another layer of oil or shortening with a paper towel or cotton rag to the
Dutch oven and the lid, inside and out. Put both the lid and the Dutch oven back
into the 350 degree oven the same way as in step Set the timer for another 45
minutes to 1 hour.
When the timer goes off, turn the oven off. Then let the Dutch oven cool
inside the oven until it is cool enough to pick up with your bare hands.
Wipe off any extra oil or shortening again, and apply another very light
coat of oil. Rub the oil in, and wipe off any extra oil. Your seasoned Dutch
oven should be slightly shiny, and it is now ready to go. When storing,
leave folded paper towel hanging out to allow air circulation and prevent
condensation and rusting.
Also: You tube video: “How to season and protect your cast iron skillet
Method 2
-Lightly grease inside and out. Suggested oils are vegetable, solid Crisco, bacon grease, or lard
because they offer a low burning point. You do not want the oil to pool anywhere while you are
seasoning your oven, so be sure to turn bottom side up.
-Put your Dutch Oven upside down. Put the lid on the top of the legs. Place Dutch Oven in gas BBQ
on high heat until it turns black and burns the oil into the Dutch oven. Remember, you want the heat
around 500º to burn the oil in. You will notice that sometime during this process smoke will come
out of the BBQ for about 20 minutes or so. This is normal. Remember, you are burning oil into the
pan and creating the nice black look that you want. After one hour, just turn off your BBQ and let
the Dutch Oven cool by itself.
HINT: Remember, you want your Dutch Ovens black not brown.....brown means that you need to
season at a higher heat.
Dutch Oven Cooking
The first few times of cooking in DO cook greasy foods. (Avoid watery or tomato based foods)
After the coals have white spots on them spread out on lid and or group underneath oven. The trick
to using your DO is the get the heat just right for the job you want to do. You regulate the heat by
adding coals or taking some away. A general rule is you use: Diameter of lid +0 coals on top,
Diameter – 2 coals on bottom. (example: 12” Dutch oven = 10-12 coals on top / 8-10 on bottom).
But this depends on what you are cooking. The tendency usually is to get the oven too hot,
especially on the bottom. Remember, most cooking in a Dutch oven is from heat gained from the
coals on the lid. You can look ever so often to check on the progress, just remember you will lose
precious heat every time you take off the lid.
Hint: To check temperature of charcoal after it is lit use the following guidelines:
Hold hand a few inches above the coals.
Hold 4-5 seconds: 300º Hold 3-4 seconds: 350º Less than 3 seconds: 400º+
Cleaning
After cooking, scrape, wipe out and wash with water
but NO soap.
(If you use soap or scrape too hard you will need to reseason).
Re-oil and wipe up extra before storing.
(No need to re-bake unless re-seasoning)
Storing
Store in a dry, warm place with the lid ajar for air to circulate.
Good idea to put piece of wadded-up newspaper in absorb any moisture.
Rocket Stove
For video of step-by-step directions or to purchase : rocketstoves.org
Also: you tube: “How to Build a Rocket Stove Part 1” and Part 2”
5- gallon tin can
4”Black Stovepipe (1‟ long-one edge crimped)
4” 90º Elbow
Good, sharp Tin Snips
Leather Gloves
Pencil
Knife-serrated
Chisel
Empty, clean, can(fruit/chili/etc)
Hammer
File
Ashes (sand/dirt/for insulation, NON-flammable)
Use elbow, non-crimped end as a template to and draw a circle, centered, 1” from bottom edge of
can. Use hammer/chisel to start hole on edge. Wearing gloves, use tin snips to cut out hole, staying
on inside of line. File cuts so there is no sharp edges.
Measure 4” from crimped end of pipe make mark all around. Use tin snips to cut. File edge.
Measure 5” from uncut end of pipe, make mark all around. Use tin snips to cut. File edge.
Fit 4” piece into cut hole in can, crimped end inside can, trim/file if necessary to fit, should extend
about 1 ½” outside of can.
Use 5”piece as template for hole in lid. Use hammer/chisel to start hole. Cut w/tin snips. File
Fit 5” pipe piece onto elbow tightly. Attach elbow to bottom piece of pipe, tightly.
Cut edges off of lid so it will fit into can.
Fill can with ashes or vermiculite, until filled within 1” of top of 5” stovepipe. (acts as insulator)
Slip lid over 5” stovepipe and push down onto ashes,
Cut of top/bottom of can, Cut open along side, flatten. Mark 4” from center of bottom.
Mark 2 lines up from marks, stopping 1” from top. Cut along these lines. (looks like shirt)
Insert into cut area into 4”pipe, level w/bottom. This is fuel shelf: paper below, sticks above.
To Use Rocket Stove
(for outdoor use only – it will blacken pans)
Crumple up 1 pieces of paper, push to
back of bottom shelf with hand or stick.
(1)
Slide 4-5 sticks onto top of fuel shelf,
push to back.
(2)
Light paper with match, wait a minute. If
really smoky, blow some air into fuel
shelf until flame burns bright out of top.
(3)
Put grate or cookie rack on top of can,
to set pot on.
(4)
Wait a few minutes until flame goes
down. Put pot on top.
(5)
For hotter stove add more sticks for
cooler add less, just push sticks in as
needed
You can use anything that burns;
charcoal, sticks, small pieces of wood.
(6)