[Stoves] RE Surface / volume measurement

[Crispin Pemberton-Pigott]

Dear Frank

I don't like the other methods you describe as much as the dunking for 
volume and surface area.

The dunk can be as short as it takes for the bubbles to get to the top.  It 
should be brief.

The 'drain' can be with abundant shaking to get the free water off the 
surface.

It would be interesting to do this with wood which have a known surface 
area - that shouldn't be difficult.

Next, we should look at how to choose a wood area-volume (A/V) ratio for the 
stove type.

As has been pointed out on this list many times, but most eloquently 
recently by Paul v.d. Sluis when he described the fuel sizes he has on hand 
to produce the heat required to cook at home.

I have observed exactly the same things he described cooking with a Vesto 
though there was no need to point it out.  The area of the fuel relative to 
its volume is a very important determinant of heat production rate and burn 
time.

Regards
Crispin