Pyromid®
System is Patented
patented
| benefits | comparisons
| universal fuel | for
preparedness | world solution | market
Cooking with the Pyromid®
stove:
Pyromid® Outdoor
Cooking Systems have been extensively tested in the Redmond, Oregon
plant. These tests were performed indoors under controlled conditions,
using fresh charcoal briquettes. Tests vary according to altitude,
ambient temperature, humidity of the charcoal briquettes, type of
briquettes, and many other factors. These charts are meant to give
an indication of the temperature that can be expected over time from
the three sizes of Pyromid® stoves under test conditions, with
the hood in place.
The following
chart shows the results of tests performed under the same conditions
as the previous chart, but with the hood removed from the stove. It
is apparent from these tests that the hood contributes greatly to
the length of cooking time available when using the Pyromid® stove.
Comparison
with kettle style barbecues:
The Pyromid® stove
has been tested extensively alongside traditional kettle style barbecues.
The tests have demonstrated a more efficient use of charcoal briquettes
by the Pyromid® stoves. This is shown in the chart below. This
chart illustrates the temperature over time of the Pyromid® stove
in two sizes, compared to the Weber Kettle, of the same relative sizes,
with the hoods off of both. The number of briquettes used in the Pyromid®
stoves in these tests were 9 briquettes for the 12" stove, 25
briquettes for the 18" stove.
Use of
charcoal briquettes by Pyromid® stoves, barbecues, and barbecues
with the Pyromid® insert:
8"
Pyromid® stove: 4 briquettes
12"
Pyromid® stove: 9 briquettes
15"
Pyromid® stove: 16 briquettes
18"
Pyromid® stove: 25 briquettes
14"
Smoky Joe kettle barbecue: 30-40 briquettes, with Pyromid® insert,
9 briquettes
18"
Weber barbecue: 50-60 briquettes, with Pyromid® insert, 16 briquettes
22"
Weber barbecue: 70-80 briquettes, with Pyromid® insert, 25 briquettes
