People may not have a good grasp of the difference between three times the air intake speed and six times the air intake speed.
In other words, assuming the furnace is burning alone without a siphon stove, due to the size ratio of the air outlet, a three-fold increase in wind speed can reach approximately level five under internal negative pressure.
After adding an external siphon stove, its speed will increase sixfold, and the theoretical wind speed under negative pressure inside should be able to reach at least level 10 wind speed.
It would be virtually impossible to create a Force 10 wind without modern electronic equipment.
However, there is one exception, which is also the only level 10 wind that can be generated by human effort.
That would trigger a forest fire. The intense heat of the fire would create a powerful negative pressure, and the wind speed at that time could potentially exceed level 10.
Just imagine this terrifying air intake speed! Those wilderness bloggers who are still cranking hand-held blowers probably couldn't achieve even half the effect, even if they broke their hands.
All I need to do is feed these two behemoths their fuel, keep an eye on them, and maybe crack some nuts.
As for tasks like iron smelting, I estimate that there's no need to go through the trouble of first producing charcoal; firewood can be used directly to smelt it.
With such a powerful, ultra-high temperature kiln, it is estimated that as long as there is suitable, high-quality charcoal, even tungsten metal can be refined to that level.
The finishing touches on the stove here are almost done, and the base shaft being fired next to it has been firing for nearly two hours.
I took a closer look, and the rotating shaft inside had turned bright red, so it looked like it was finished.
I completely sealed the fuel inlet and the top with soil to allow the temperature to drop slowly and ensure the integrity of the shaft inside.
Then I lit a fire in the kiln as well, because the newly built kiln needed to be dried by fire before it could be used.
Because they are connected, all that is needed is to light the fire in the kiln. The heat will naturally circulate throughout the furnace before being exhausted through the chimney, which is the exhaust vent.
Just then, Top ran over carrying a grouse, one of the two I had shot dead with a blowgun that morning.
Top had already plucked all the grouse's feathers. He handed the grouse to me and then pointed to my stomach.
I hadn't felt hungry before because I was so engrossed in my work, but Top's reminder made me feel a bit hungry.
I measured the sun on the horizon with my finger.
I realized then that I had already missed lunchtime, and the sun was probably already around three or four in the afternoon.
Damn! It's this late, no wonder I feel hungry.
I muttered a curse to myself, took the grouse from Top, and headed to the stream to gut it. After that, I went back to my lodging to get some salt and spices.
These spices are some plants like perilla and rosemary that Top and I collected in the rainforest before.
Perilla is fine for fish, but for grouse, I feel rosemary might be a better choice.
When they returned to the kiln with these items, the temporary kiln used to fire the rotating shaft seemed to have cooled down considerably; presumably, the temperature inside had dropped after the fire went out.
I used a knife to break open the sealing clay on the top of the kiln. The heat coming out was no longer so scorching, since the kiln was very small and the heat dissipated quickly.
The hinge inside has now turned a warm white, no longer the scarlet red. However, even so, the hinge inside still cannot be handled by hand.
The items that were just turned on in the stove looked like they had already cooled down, but the surface temperature was still over two or three hundred degrees Celsius. If you touched them directly, you would be burned.
I used two wooden sticks to pry out the inner shaft and felt it through the air with my hand; it was indeed still hot.
However, perhaps because the furnace is small and heats up quickly, the temperature of the rotating shaft is probably not as high as I thought, currently only around 80 to 100 degrees Celsius.
This temperature is fine; it just needs to cool down slowly. Now I need to requisition this kiln to cook.
Before cooking, you need to modify the internal structure a little. The method is very simple: just use two sticks to smash out the cone-shaped hole inside and take out the crumbs.
The prepared grouse had been massaged inside and out with wine before being rubbed with fine salt and marinated. Rosemary and a few skinned taro roots, which Top loves, were placed inside the grouse.
The chicken's belly is reattached with tiger quills, then a wooden stick is pierced through the grouse's body, and a small wooden stick is tied to secure the two wings before it can be inserted into the ground in the mud pit.
Reseal the top with mud and dry grass, borrow a fire from the kiln, and continue burning it with firewood piled up outside the mud pile.
I sat by the two fires and slowly added firewood. After about fifteen minutes, I moved all the burning firewood from the mud pile into the kiln.
Grouse meat is quite tender, so 15 minutes of braising or roasting is about right.
I carefully pried open the top layer of dried clay with a knife, and the moment the clay seal was broken, the unique fragrance that had been sealed inside rushed out.
The aroma of the grouse, enhanced by the wine, takes on a richer fruity flavor. Combined with the subtle fragrance of rosemary and the taro, this is definitely top-tier outdoor beggar's chicken.
Top's fingers twitched, and smelling the tempting aroma, it quickly stretched out a monkey paw, begging for some. Top must have been very hungry, otherwise it wouldn't have asked me to cook for it.
I removed the tiger thorns and opened up the belly to reveal the taro inside.
Just now, I could only smell the aroma of taro through the chicken's belly. Now that I've opened it, I've discovered that the taro has absorbed the chicken's broth and become translucent, just like soft and glutinous rice cakes.
With the addition of some rosemary, the taro now looked almost as good as the grouse.
"Top, would you like to eat taro first?" I tried asking.
Top was already impatient and kept nodding at me, even reaching out his hands to take it.
This guy even forgot to bring his bowl today; he must be really hungry.
I shook my head with a helpless smile, blew on the chicken's belly to cool it down, and took out two soft, sweet taro pieces to hand to Top.
Top was probably really hungry; he couldn't wait to stuff the taro into his mouth as soon as he received it. As a result, he burned his tongue from the scalding hot taro and shook his head repeatedly.
Watching this scene, I felt both amused and annoyed. It's just the two of us here, no one's going to take it from you, why are you eating so fast?
Top learned his lesson and quickly blew on the taro to cool it down before taking another big bite.
The taro tasted exactly to Top's liking, and he happily jumped around on it like a child.
I took one out and had a bite. I found that it tasted really good. The soft and glutinous texture, combined with the delicious broth from the grouse, made it taste just as good as eating meat.
I wondered what grouse would taste like, so I broke off a leg and put it in my mouth.
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