The fire can be ignited with inserting the briquette from the side and throwing some briquette scraps from the top in the combustion chamber. The fire starts from the top and proceeds through the hole of the briquette towards the outer surface in the briquette feed.
We can additionally regulate the flame output with a gate. Another feature that affects the burning is the length of the briquette. Shorter briquettes will burn faster and more aggressive because of the space between the briquettes stacked in the briquette feed. Shorter briquettes will enable a stable power output and briquette material savings since we will use only as many briquettes as needed. This will also limit the amount of toxic CO emissions of which highest levels are observed when the cooking is finished and the briquettes are smoldering/causing a long lasting smoke. With shorter briquettes this is instantly avoided.
Due to an efficient gap and wide stove – top rim we can observe an evenly baked pancake. If the gap is bigger the heat gets lost in the outer environment so more fuel is needed to cook the same amount of food.
Also here we can add a briquette drying/preheating element – short metal bars welded on sides of the stove where briquettes are hung during cooking.