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Irori. An irori (囲炉裏, 居炉裏) is a traditional Japanese sunken hearth fired with charcoal. Used for heating the home and for cooking food, it is essentially a square, stone-lined pit in the floor, equipped with an adjustable pothook – called a jizaikagi (自在鉤) and generally consisting of an iron rod within a bamboo tube – used for raising or lowering a suspended pot or kettle ...
Making Jiko charcoal stoves in Mombasa The Kenya Ceramic Jiko is a portable, charcoal-burning stove used for cooking, found primarily in urban homes in Kenya . It was developed through the collaboration of both local and international groups, to reduce fuel consumption.
Bukharis consist of a wide cylindrical fire-chamber at the base in which wood, charcoal or other fuel is burned and a narrower cylinder on the top that helps in heating the room and acts as a chimney. The base of an Indian bukhari is wider than that of most western wood-burning stoves.
The brazier could sit in the open in a large room; often it was incorporated into furniture. Many cultures developed their own variants of a low table, with a heat source underneath and blankets to capture the warmth: the kotatsu in Japan, the korsi in Iran, the sandali in Afghanistan, [ 5 ] and the foot stove in northern Europe.
Charcoal: The more traditional type is a table placed over a recessed floor, hori-gotatsu (掘り炬燵). The pit is cut into the floor and is about 40 centimeters deep. A charcoal heater is placed somewhere in the pit's floor, walls, or, as in the modern-style kotatsu, attached to the table-frame.
In contrast to heaters, such as fireplaces or charcoal-based heaters that leave ash in the room, an ondol does not cause pollution in the room leaving it clean and warm. [9] [10] The ondol has some disadvantages. Mud and stones are the main materials that make up the ondol. Such materials take quite a long time to heat up, therefore the room ...
It is a brazier which is a round, cylindrical, or box-shaped, open-topped container, made from or lined with a heatproof material and designed to hold burning charcoal. It is believed hibachi date back to the Heian period (794 to 1185). [1] It is filled with incombustible ash, and charcoal sits in the center of the ash. [2]
In the tea room, the kama is either heated over a portable brazier (風炉 furo) or in a sunken hearth (ro) built into the floor of the tea room, depending on the season. [1] [2] Kama are often round or cylindrical, and have a lug on each side, for inserting metal handles called kan. These are used to carry the kama and/or hang it over the ro.