[Stoves] improving charcoal stoves

[Dean Still]

Dear Lanny and the List,

We are trying to improve charcoal stoves but are not having much success.

Here's what I think about charcoal but I'm sure that others will enlighten
me a lot more since I'm just starting to play with it.

1.) Charcoal does not burn very hot. A thermometer an inch above the burning
charcoal only reads 600C or so. Wood fires are a lot hotter more like 900C?

2.) Charcoal emits a lot of CO but not much PM. The CO escapes because there
are few flames to burn it up. Flame makes PM so maybe for the same reason
there's low PM?

3.) The pot needs to be almost touching the charcoal because radiation is
dependent on distance. A steak at one inch burns but at 4 inches cooks
really slowly not because the radiation sees a smaller target but that
radiation diminishes with distance?

4.) Making flame above the charcoal should help cut CO but would increase
PM?

5.) Increasing air flow doesn't clean up emissions only increases firepower?

Does anyone know how to use least amount of charcoal to make most amounts of
food/least emissions?

HELP! I'M STUCK...

Best,

Dean