Simple, Sustainable, Eco-'Branch' Charcoal Solutions

 On June 9th, The Woodlands 2000 Trust and Cookswell Jikos held a day long demonstration course in sustainable charcoal making for the Carnivore Restaurant. This method uses the Kinyanjui Barrel Kiln to carbonize small branches and twigs rotationally pruned from trees that coppice well.  

The two kilns (each at 24,000ksh) and a pile of the feedstock; tree branches.

The best Kenyan 'nyama choma' is always cooked on charcoal, just ask the Carnivore!

Topping up the kiln and controlling the air flow with the air intakes.

Mr. Lanius, from the Wildlife Works REDD program participating in some hands on charcoal making training.

Sealing down the kiln prior to the 7hr cooling phase.

Excellent lumpwood charcoal made with very little fuss and effort. No axe's, chainsaws, earth kilns, briquetting machines and drying racks.....just a 400ksh machete and a Kinyanjui Barrel Kiln.

Cooking while driving - Cookswell Jiko Sales and Mobile Demonstrations!

making sure its safe 

showing samples and giving directions to the new shop

After demonstrations its time to light the jiko. And we only used about 2 handfuls of charcoal!

cook the things that take the longest first and the shortest last and close all the doors to prevent hot ash escaping.

having forgotten the cutting board, a tree seedling box is used to carve up lunch, add tomatoes stuffed with coriander and avocados and onions as a tasty side.

Mmmmm......an excellent hot lunch on the road!