Oven for charring wood, continuous

Natural charcoal is valued for its wonderful aroma. A true lover of barbecue cook barbecue charcoal special kinds of wood. Barbecue, poultry and game is best suited wood from fruit trees, lamb and pork - cherry, birch or lime wood, veal - the wood of birch, linden and fruit trees, from by-products - fruit and lime; of hunting trophies - wood of any tree species listed above.
The criteria are - must burn coal nearly smokeless, give a lot of heat and not be resinous.
Coal should not be perekalennym. When all the volatile coal perekalke, giving a shish kebab smell burned.
Experienced shashychnik immediately distinguish quality coal suitable for prigotoveniya barbecue, from charcoal perekalennogo.
Special secrets of cooking with coal drevesnoo kalyanschikov. They prefer charcoal tablets with a lemon scent.
In furnaces that are intended for charring wood in large quantities is almost impossible to get adequate quality charcoal. Most often it turns out perekalennym.
The quality of the production of charcoal for the barbecue is best for small control uglevyzhigatelnyh furnaces. Moreover, the process of charring the wood should be near the barbecue, you should look at shashlychnika. Ie every barbecue is better to have a small wood stove for charring
Described below charring wood stove for ever better suited for this purpose. The process of charring the wood it is continuous. It can perform small size is environmentally friendly because thermal energy released during combustion of pyrolysis gases.
Maybe co-author of the investor or full ownership of the patent for the design of an application for an invention under the PCT