I think this is the most pragmatical way of doing Biochar, or turning season "wast" materials in something very valuable on a farm, small poluttion, easy to understand. Other methods are better or more adaptable to reuse the heat, and off course more sustainable for the industry. This is a no Brainer, perfect to every village. Congrats on the project!
When the narrator says "it feels a little soapy", he's talking about an elevated pH. Could be 11 or 12. I usually add a good pour of vinegar to the quench water and let it soak for a while. If you are using it in soil, I would suggest mixing compost into the char and letting it adsorb into the char before applying it to soils.
Wood chips can be problematic because of compaction. I'd build a support structure with other brush and add chips slowly so they are able to be properly pyrolyzed. Whatever you put in should be as dry as possible.
@@Folke46 I wonder how much per cubic meter? I mean even in an archeological sense with terra preta. Also, is there an ideal target for a percentage, like in France there's 4 per 1000, etc. considering the climate remedy. It can seem confusing when talking about how to measure the amount which might be ideal and effective for agriculture. Do you agree? Wondering where research is leading us about proportion and productivity. Is there a good link for summary and useful abstract?
The ancient pre-Columbian Olmac, Inca, & Aztec civilizations were a stone age society. No metal. They were advanced in mathematics and engineering. They were outstanding masters of agriculture. Terra Preta (biochar, no oxygen) was produced in the Amazonian rainforest with wood, weeds, clay, mud mounds. If there was a death they were placed in the fire mound as well in burial jars. The charcoal, pottery chards, were then used for gardening, waste management, water treatment & cattle & chicken management. Pre-Columbian Indians harmonized with nature. Abundance vs Greed based paradigm.
I think the cone shape kiln is great, but what does not come across is that on the bottom of it supposed to be biomass (not wood), and on top is the fire. What you do is producing charcoal.
tested this method many times. you could argue that a closed kiln provides you available utilization of the heat and perhaps provides more cracking and porosity? The kontiki kiln provides more mass of biochar though.
Learn what biochar is... without inoculation all you have is sterile charcoal at best... otherwise ash. Oops... the details are in the chemistry... prove me wrong... ask a qualified lab technician to perform chemical analysis... good luck!
Sure. However this is an important ingredient in the creation of regenerative soil. Can be used for other uses too. I was looking for the best way to create biochar (for use in terra preta) and grateful for this video. ❤
I think this is the most pragmatical way of doing Biochar, or turning season "wast" materials in something very valuable on a farm, small poluttion, easy to understand. Other methods are better or more adaptable to reuse the heat, and off course more sustainable for the industry. This is a no Brainer, perfect to every village. Congrats on the project!
Very interesting, what is the thickness of the cone's walls
What does the grate do?
I love it but I had a question about the water, wouldn't it be high in Lye, given that the water soaked in ash?
When the narrator says "it feels a little soapy", he's talking about an elevated pH. Could be 11 or 12. I usually add a good pour of vinegar to the quench water and let it soak for a while. If you are using it in soil, I would suggest mixing compost into the char and letting it adsorb into the char before applying it to soils.
does biochar not need to undergo pyrolysis where it is heated in the absence of oxygen?
It IS being heated in the absence of oxygen underneath the top layer. There is some loss to ash/full combustion.
I didnt realise that the water will come out clean. What happens to the ash?
Can ricehulls be charred in this cone kiln without smoke as in carbonizers?
Does anyone sell this kiln or is it something that has to be built?
BadAssFarmer I can make this kiln as per your requirement. Please let me know
@@linsonantony4335 Do you still make this kind of kiln? I am in Arkansas.
How much of this stuff you use per cubit foot of soil?
how small can wood be. wood chips. brush and how dry
Wood chips can be problematic because of compaction. I'd build a support structure with other brush and add chips slowly so they are able to be properly pyrolyzed. Whatever you put in should be as dry as possible.
how about optimal angle ?
Good resource, I'll add it to my playlist
The richest Terra preta soils contain about 90 kg/m2, but the amount depends actually of how much you can make
@@Folke46 I wonder how much per cubic meter? I mean even in an archeological sense with terra preta. Also, is there an ideal target for a percentage, like in France there's 4 per 1000, etc. considering the climate remedy. It can seem confusing when talking about how to measure the amount which might be ideal and effective for agriculture. Do you agree? Wondering where research is leading us about proportion and productivity. Is there a good link for summary and useful abstract?
Where can I buy one?
I doubt about the sustainble aspect of this method as heat and snoke is been generated in the process
What about forest fires?
Congratulations!!! You made a giant Webber BBQ grill... Next time throw a grate on it and cook something... Sheesh!
The ancient pre-Columbian Olmac, Inca, & Aztec civilizations were a stone age society. No metal. They were advanced in mathematics and engineering. They were outstanding masters of agriculture. Terra Preta (biochar, no oxygen) was produced in the Amazonian rainforest with wood, weeds, clay, mud mounds. If there was a death they were placed in the fire mound as well in burial jars. The charcoal, pottery chards, were then used for gardening, waste management, water treatment & cattle & chicken management. Pre-Columbian Indians harmonized with nature. Abundance vs Greed based paradigm.
Note 1.15 min : The cone 63.5 degree side.
❤
Is it good quality too for making bbq charcoal?
I think the cone shape kiln is great, but what does not come across is that on the bottom of it supposed to be biomass (not wood), and on top is the fire. What you do is producing charcoal.
Too many issues with this method. Open kiln of any type just won't allow control. Seems like tlud closed systems would be far better.
Research done with this kiln says it makes very good biochar. https ://www .ncbi.nlm.nih.gov/pubmed/27191397
Control of what?
tested this method many times. you could argue that a closed kiln provides you available utilization of the heat and perhaps provides more cracking and porosity? The kontiki kiln provides more mass of biochar though.
could you barbecue a buffalo or goat next time
I think this is inefficient_as it produce more_ash
Цікаво і корисно. Good
Learn what biochar is... without inoculation all you have is sterile charcoal at best... otherwise ash. Oops... the details are in the chemistry... prove me wrong... ask a qualified lab technician to perform chemical analysis... good luck!
Sure. However this is an important ingredient in the creation of regenerative soil. Can be used for other uses too. I was looking for the best way to create biochar (for use in terra preta) and grateful for this video.
❤