When I hear talk of isolation, it sounds like we should pretend we aren’t even here, which makes sense. But just how far should we go to act as if nobody is home? Not going outside makes sense. Should we black out our windows? And what about chimney smoke. That alone is a prime giveaway for a filled home. Considering that the flu should hit this summer (in the US, as far as I have heard), we should still be isolated at least until it’s cold enough to seriously consider using the fireplace. Should that be avoided? What are some other alternatives for heat that require no electricity or smoke?
kerosene heater is an option
no one knows if it happens this summer.. it may happen to morrow, or in 3 years.. no one knows..
A house with black plastic in the window may atract some people you dont want to have as visitors as well.. If it is in the urban areas, your house will be just one amoung others,, blend in is my advice…. And sheck out all the earlier treads on safty issues..
It’s been years since I had a fireplace. I always heard that the dryer the wood the less smoke created by it. I have also heard that hardwood makes less smoke than softwood. So it would seem to make sense to lay in a good supply of hardwood early so it will be plenty dry before you need to use it. Also don’t make a huge fire. Keep it small and well banked so that you will get the most heat possible from your fire. A well made small fire can be very effective at heating a room. Our last fireplace had a heatalator (sp?) system built into it. Fans drew air through pipes in back of the fireplace and out a vent at the top. We could actually get the room too hot with just a small fire by using this system. I think they are still made but need to be built into the fireplace as it is being built.
I know some people are saying those stoves and fireplaces made to burn the wood pellets are very nice but I know nothing about them.
Here it is Heatilator: A heat-circulating fireplace. It’s an actual company. Link provided below.
Everyone here has a fireplace, and we are surrounded by seasoned wood still standing. That is why we have high fire danger. That aside, we can burn fires all but 1 1/2 months of the year. The rest of the time, I plan on using a hole in the ground with charcoal or our grill.
There are corn stoves too..But I think you are worrying a it too much.
I’m confused. Why does it make sense to have your home appear empty? Would it not be more offputting to intruders if the place appears to be occupied, especially if there’s a risk that someone in the house may be sick? Or are you afraid someone may knock your door and ask for food or help?
there is some concern (depends on where people live) if you look too well-off, the armed but unprepared will raid you
Don’t forget; whatever way you’re trying to heat or cook; safety rules for whatever you’re using, (and don’t be ‘under the influence’ when using them) and battery-operated smoke and carbon monoxide detectors, and fire extinguishers.
Seems like every year some families die because of fumes from their emergency heat or some accidental fire.
Particularly for apartment dwellers in densely built up areas, the danger-equivalent of smoke is the smell of savoury food cooking! And not just porkchops!
It might be wise to cook in the middle of the night, and to just cook low-odour things like rice and pasta. I hate the thought of eating beef stew cold out of the can, but living where I do, perhaps better I eat it cold than that my starving neighbours eat it instead of me!
What do other central city residents think?
The smell of woodsmoke can travel quite a distance. Its kind of like cigarette smoke smell in that someone not used to it can smell it no matter how slight.
Just warming a can of something would not make cooking odors, I don’t think. Actually cooking something, like sauteing onions, or BBQing, will definitely let the world know you are eating.
Sometimes cold from the can is not that bad, I’ve had to do it when on shift and no time to stop for a meal break. Beanie-weenies from the can, on the run. Not a gourmet experience, but canned items are already cooked, and if one has no choice it is better than going hungry.
Nikolai---Sydney – at 10:34
We live in a condo in downtown minneapolis, and I too worry about the cooking smell. As far as I know, none of our neighbors have even considered prepping for anything, and I’m sure that we’ll be pestered when TSHTF.
Better they get prepping now; any place at the condo buildings to post flyers with the Flu Wiki and gov websites to tear off and take home or to the library? Or have the management do a mailing?
Coffee and Pandemic Planning block party? ;-)
The original poster should keep in mind that while the bird flu is expected to arrive in the U.S. this year via migratory birds, it does not follow that pandemic flu among humans will immediately commence. If and when H2H starts, it may well be an entirely separate event from bird flu arriving here in birds.
That having been said, I think a house appearing empty is more likely to be looted, except perhaps one that appears unusually well-supplied: generator running, a BBQ in the yard, etc. If one really wanted to keep the cooking smells down AND have hot food, well, bring a pot of water to a boil and submerge your canned food in it for a while. (Not so long they burst.) Presto, hot food with no cooking odors.
For less-smoke cooking, look for a woodstove with a catalytic converter. It burns up the suspended particles in smoke making it very clean, more like steam. Some of the beautiful soapstone woodstoves come like that, though I’ve seen them on cast-iron stoves as well. This solves the winter-heating problem at the same shot, provided you have a source of wood fuel available.
Northstar, I recommend puncturing a hole in the can and putting it in a pan of of hot water up to but not over the top. This way there is little danger of a can exploding, or worse, shooting out hot contents when opened.
Poppy – at 22:31
stoves and fireplaces made to burn the wood pellets & stoves and fireplaces made to burn the wood pellets
They are nice but have drawbacks, they work with an electic auger feeding the corn or pellets into the combustion chamber - no electricity no workie. The pellets must be kept completly dry so sotrage can be an issue. Plus that is all they will burn so unless you lay in a huge amount of pellets, which will both cost alot and take up alot of space, you may end up with no heat anyways.
Northstar and Rock:
Hey! Great on heating canned meals! Since I live alone and am not a cook, this is really important to me. Thanks!
Good luck, all.
One of my cooking backups is an empty 3 lb. coffee can, holes drilled in the bottom and sides. Put the can on a safe surface with enough room for air to get in the bottom holes - for outside cooking a couple of crumbled up pieces of newspaper, tree branches with a half dozen or so charcoal briquettes (lighter fluid if you have it) - start the fire from the bottom and you’ll have an efficient means of cooking and heating water. Just add charcoal as need. When initially opening the can with an opener I left about 2″ un-cut so that the lid can be used as a handle and also to close the can when done. I’ve used this method before and believe me it works extremely well.
Old thread - Closed to increase Forum speed.