Silverfire Survivor Stove

[@jamescarter3883]

Great Vid Sir! Thank you for sharing. The comments below also are were well worth reviewing, for those interested. You are quite a teacher, as well as Todd, I have fabricated many projects from steel, Aluminum, plastic, etc..and have been studying rocket stove designs for about a year now,( I like what you said about "it's cool!") I guess there is a little PYRO in all of us, when it comes to a device that is well done, and can potentially be a real blessing in life as well as in an emergency. I pulled the trigger on this device, after much study and I think I will stick to fab-ing up some accessories. Thanks Again and Warm Regards. Jimbo C.

[@scruff_uk]

Superb video amigo. Really appreciated you sharing your thoughts and the 'real time' cook up. Thanks for taking the time....and I hope the clan enjoyed it? Stay warm and well out there. Thom

[@ronpreece3429]

A 3/8” cast iron trivet makes a great diffuser to moderate heat levels. Woks work great on this stove. I love it, had one with its Dragon pot (get the pot) for 3 years.

[@ronpreece3429]

I use a 3/8” round cast iron plate with pan or pot on top. A carbon steel Wok works fantastic by itself because of the high heat. The Silverfire Dragon Pot (double walled pot) gives me 2 gal. rolling boil water in 20 minutes, and is a must have !

[@MrWmburr7]

You're a teacher, right? You have such an easy manner in front of the camera and you're extremely knowledgeable about your subject. That being said . . . I'M HUNGRY NOW! Thanks a lot. :-)

[@ronpreece3429]

Try the dutch oven placed on a cast iron pan or 3/8” cast solid trivet to diffuse the heat.

[@SilverFireStoves]

Good overall review. Your secondary gasification question is easily answered with no equipment. Inspection of the rear chimney area, at the top firebox will reveal 10 secondary gasification ports circling chimney. Those ports are connected to the sealed ductwork behind firebox rear and side walls, where preheated air (from primary combustion initial sticks burning at base of firebox grate) is rising and mixing with primary hot flu gases below. Dual burn is taking place at top of firbox. Simply lower camera and film back of combustion chamber at an elevated angle and your able to see this second level of combustion curling into chimney, while primary combustion is taking place at firebox grate level below and mixing with secondary gases above. 2 distinct levels of combustion flame can be noted with naked eye. The Survivor combustion outcome is finer ash than with a less efficient design than StoveTec / Ecozoom (both SSM stove products), or other primary only combustion rocket stove designs. Stoves without doors are additionally allowing more cold air to enter combustion chamber, creating larger char and embers that are impacting ventilation and heat transfer to pot. This is why our grandmother’s cooked on their wood stoves with doors closed! It resulted in a hotter fire, with more efficient combustion and less mess for granny too clean too! Regarding the Dakota trench stove comment, it is not actually an efficient design compared to a low mass stove design. Soil is a high mass energy thief, lowering heat transfer. A low mass stove is at a cleaner burn, uses less fuel and lower emissions much faster than a high mass stove designs. Same is true for a DIY high mass cinder block rocket stove or uninsulated stove design, that mass is robbing energy that could be more efficiently be transferred into cooking vessel. Regards and good cooking! SilverFire

[@averageiowaguy]

Thanks for the edification. I will watch for the secondary burn the next time I fire it up. What do you make of the question about using clay brick vs insulation? My thought would be that clay brick would add thermal mass to the setup like brick does to a village oven. The heat from the fire that would normally go up the chimney is "stored" like a battery stores electricity and then radiated back over time. I'm not sure I'm thinking of that right. I do note that within a few minutes of firing the stove up, the outside of the stove is hot enough that I don't want to leave my finger on it. What is happening in the insulation at that point? I'm flattered you watched my video.

[@averageiowaguy]

Wow!! I cant't wait to see that! I have made a lot of effort getting good at making things like bread and pizza. If I could do that in a biomass oven it would be a lot of fun and make for some very cool videos. Pardon the pun but you've definitely given me a lot of food for thought with regards to cooking times and how various cultures adapted their cuisines accordingly. It takes just a few minutes to make most stir fry dishes. Likewise with a lot of the other noodle dishes from places like Thailand and curries almost anywhere. Then there are the foods of people in rainforest and desert climates. I'm note sure how familiar you are with the tagine (cooking vessel) but the design is absolutely brilliant for the natural environments where they are used (low fuel, scarce water). Thanks again for watching and commenting. I think I might do a series of videos on quick cooked foods for the Silverfire, focusing on some dishes from cultures that cook that way.

[@ml.2770]

Without some pretty amazing scientific instrumentation and high powered alien tech packs it can't be proven.

[@ManLand]

This gadget would have been perfect in our last meet-up at the Voo 2...why? because the entire time we were there they had a fire ban ongoing and that sucked so bad...but grills and contained fires were allowed. I used several propane bottles and the like to get thru. And this thing you are showing would have been very acceptable...we were cooking all the time while we were there...lol. Brilliant piece of kit Brother!

[@guns4funcajanajustin]

Nice looking stove! Yum

[@koolaidnd]

Very cool. Looks like a great option for emergency use during storms.

[@averageiowaguy]

I've never actually used it that way, but people have. It is very handy, but remember you cooking style will have to change in order to cook on one of these. I touched on this a bit in the video but I didn't go super into depth.

[@WhitCoburn]

Good video. Do you still like this stove? Do you still use it? Thanks for sharing!

[@jamestom2510]

Great video and very informative, I’ll look around for those stoves down under, but there’s not much in the way of that stuff here,

[@gzo313]

Enjoying the posts, any new EDC pieces to share?

[@rocker88]

How has the stove held up over the past year?

[@ChrisLoew]

Nice stove info! Any updates to the pizza diy series?

[@averageiowaguy]

I pretty much have been doing things the same way. The system works. :)

[@n9oqu]

if you wait until the stove gassifies to mount the pan/skillet you will get less soot to clean up.

[@ChrisLoew]

I was eating dinner (microwaved) watching this lol, did enjoy the info!

[@Mario-z3p]

Nice cooking. I looked yummie👨🏻‍🍳

[@averageiowaguy]

It was. We have leftovers tonight!

[@conniewaite1996]

Diameter of the top?

[@countryboycharlie9793]

Great video,best video on this product. I have order me one I wish I’d order a bag to store it in 👍🙏❤️

[@conniewaite1996]

Weight of the stove?

[@nodave77]

I think about 12lbs, very nice equipment - www.silverfire.us/

[@gonerydin4225]

Intersting video fellow Iowegian.

[@thePowerPlant]

EXCELLENT!!! Dig these long form videos. Thank you!

[@averageiowaguy]

Thanks for watching and commenting. Not every topic deserves a long video. Some don't even need narration. There was some stuff to talk about here. :)

[@curteininger311]

7

[@ChrisLoew]

I was eating dinner (microwaved) watching this lol, did enjoy the info!