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Post by marc on Sept 12, 2014 15:39:56 GMT -7
I still maintain that in a suburban setting it's tough to cook food undetected. Slow moving heavy moisture in the air like fog/mist/high humidity actually helps transmit smells to a person or animal. Sure, in a perfect scenario - climb to a high ridge with a stiff wind and cook with a low smoke, high temperature fire.
Again, IMHO - in a suburban environment it's best to not to produce a lot of smoke, with or without food smells interlaced. Whether it's winter or summer, generating enough smoke to hide food smells in a suburban environment will immediately make you "non grey." People WILL wonder what you have..........it's human nature - they aren't used to smoke.
In a rural setting - it's exactly the opposite. There will be lots of smoke from people heating water for bathing, keeping warm, burning waste, etc. The important thing is that they are used to smelling it in a rural setting.
JMHO, which I never claim to be the right answer for others!
Marc
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Post by Cwi555 on Sept 12, 2014 15:47:29 GMT -7
For what it's worth, a smokey fire down wind of the still was sop for my grandfather. I've been on both sides of it. Couldn't smell anything from upwind on the other side. Your mileage may vary.
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Post by marc on Sept 12, 2014 15:59:22 GMT -7
Oh you bet - that always works without a doubt!
My point was that for the typical closer spacing of homes in a "suburban neighborhood", lots of smoke would be noticed, thereby reducing the grey factor.
In a more rural area, lots and lots of smoke from wet needles/leaves/bark won't be considered unusual while it DOES camouflage a whole lot of cooking.
I didn't mean to infer otherwise.
Marc
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Post by ccove on Sept 15, 2014 12:27:52 GMT -7
I have been using a wood burning gasifier and the smoke is minimal
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Post by ColcordMama on Sept 15, 2014 15:49:08 GMT -7
Cooking outdoors, like at a campsite, I think I'd go the foil-wrapped-buried-in-the-coals thing as much as possible.
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