soulbandaid

How thoroughly do you check the quality during the 'quality check' step on the pizza tracker?

Can you describe what goes into a quality check?

I've operated reburner stoves and the part they always leave out is this:

These stoves only reburn the smoke when they are hot and they only get hot by burning cold. You have to heat them up with wood and they smoke like crazy until they heat up.

No one wants a heater burning at 100% all the time so this heating up cycle needs to be repeated every time you let the stove cool.

There's also a thing about chemistry and conservation of matter. Specifically how much more carbon is in the wood molecules than natural gas because they're longer chains of carbon, the C:H ratio of wood is fundamentaly worse than natural gas with respect to how much CO2 is going to be produced by the combustion reaction.

For both those reasons a natural gas heater is more efficient. And not to mention convenient. Sure the natural gas's carbon came from underground but the problem isn't where the carbon came from it's where it's going.

Do you have recommendations for specific foods that promote the 'good guys'

Your post suggests that processed foods might contribute to the 'bad guys'

I see a lot made about the 'microbiome' but what should my takeaway be as someone who eats food and wants to choose healthier options?

If the stove makes "the same amount of smoke as a candle" why do the stoves exhaust outside through a pipe?

Shouldn't you be able to burn them indoors without worrying about getting the exhaust outdoors if it's the same as a candle?

I'd like to see this as a western showdown that starts with the infamous mushroom green pepper order bring placed when the store is staffed by only rookies only to have a legendary pizza maker who was fabeled to have hung up his crusts to show up and meet the challengen only to walk away into the sunset the monument the pizza is boxed.

I have been smoking a lot today