Charcoal braziers, anafre vs majmar

[yakima]

Courtesy of acorgihouse, I learned about a little charcoal stove, an anafre. (See seasoning clay bean pot thread). I bought one at a local Mexican market, $28. Then I read about a majmar, which is described as a charcoal brazier. I am fooling around with a clay coyote tagine. Cant get over 175 degrees on the anafre. Want to be able to simmer.

Anyone with experience with these devices? It appears that the majmar must generate more heat than the anafre.

[yakima]

So, I apparently stumbled on something for which we, collectively, have little experience. After 6 dry runs, I can get water to simmer in the tagine atop my anafre, Needed more airflow, both bottom and top. A piece of grill grate, cut to fit, on the bottom. Flat side up, existing holes drilled out to 5/8 inch. A little wire grate, like a cooling rack, on the top to let air out around the tagine base, which closely fits the diameter of the anafre. This device has a burn chamber on the bottom, and a dished top, with 5 holes from below. 3/4 of a chimney of briquettes, in both bottom and top chambers, works. KBB is better than B&B, since they are smaller, can get more in. Can simmer in about 25 minutes, starting with outside ambient temp water, about 70 degrees. Has simmered 2 hours, without more fuel.

A fun novelty. Very portable, maybe 4 lbs. Prolly won't use it much, other methods are faster. Am doing this on a metal table on deck, device in an oil drain pan.

Given the chaos in the world and in individual lives, fooling with this is therapeutic.

[58limited]

Sounds like an interesting experiment. Pictures?

[yakima]

Yeah, I got pictures, but that takes more work. forthcoming.

[STEbbq]

https://pitmaster.amazingribs.com/forum/main/623513-posting-pictures