>>1021256>ventilated That being the key word, yes. I normally pile in shredded up stuff to start the fire so there's a good bit of initial white smoke as things catch fire and the chimney comes up to temperature. The column of white smoke will light on fire when this happens and can be 4-5 high above the stove top, if there's no wind to disperse it. That may be a problem inside a shelter. Thus, you'd need to use a different method to start the initial fire, which isn't difficult to do.
After the fire is lit, only the air flow into the stove is a problem. If you shove too many sticks in or the coals build up too fast, the air flow on the bottom can be restricted. This causes black smoke to start. If you have a handle on air flow then there won't be any smoke at all. I have a couple idea as to how to prevent this from occurring via the design. First is to raise the inlet hole so there's some space between the bottom of the burn chamber and the air inlet. Second is to add a short section of metal pipe to let in more air or be capped off as needed.
I would never use this or any fuel-fired stove at all in an enclosed space without ventilation. Even with my gas stoves and wood stoves at home I make sure there's fresh air coming in from somewhere.
I'm still testing this out and learning more and more about it. It'll be a year old at the end of next week.
>>1021280>not having a whole spatchcock chicken instead.I use this thing for BBQ, grilling, and such on my back porch all the time.
