Questions about how to proceed regarding using co2 in a bathroom.

[Runninginpaz]

I am planning ctb this week or the next, so I'am preparing myself and now I have some questions.
I have full acess to charcoal, how much should I use, I plan to use a portable burning device to burn the charcoal in a pot, how much time does it take to fill the room and should I burn to white first or burn it all in the bathroom?
I plan to set up everything and sleep in the room, in how much time I will probably die?. Also does the gas posses great risks to the people who find me?

 

[Deutsch]

https://8ch.net/suicide/res/36746.html#36746
that answers all your questions i think,, and yes, it can kill people that may find you, so i would suggest doing it in a car, so that when people open the door, it will dissipate, also it is co not co2. goodluck

 

[Deutsch]

also not to steal op's thread but i have question on this too, do u need a grill for it, i don't understand why you can't just leave the charcoals in the chimney start er

 

[PatKat]

Resource link - https://sanctioned-suicide.net/threads/list-of-resources.3/

 

[bbq1]

also not to steal op's thread but i have question on this too, do u need a grill for it, i don't understand why you can't just leave the charcoals in the chimney start er

The starter, by it's action of sucking cold air in from the bottom then rushing it through the charcoal and blowiing hot air out the top creates incredible heat, like a furnace. I've sat and watched mine burn and seen that wobbly heat haze effect 4ft above the chimney.
No, you must tip it out when it's ready and the top coals are grey. The charcoal will burn to dust if left in there too long, also it risks setting fire to anything 4ft above it's blast and very little CO is being produced at that point as it's burning so efficiently and hot.
Once the briquettes are tipped out into a tray or bucket type bbq they calm down and go from red hot to grey ash coloured.
No more air is rushing through. Then after another 45 mins of sitting in the tray or whatever, they've cooled down a lot and are safe to take inside. No more flame, glowing, smoke, nothing. They look deadish and calm. But put your hand over the top you'll feel heat still. Once inside a small area with no continuous fresh air supply they switch from mainly co2 prduction to mainly co and the cooler they get the more it swings to co.
No, you only need a grill to cook on. Anything like a steel turkey roasting tray, metal bucket or similar is all you need to tip them out the chimney into.

 

[Clover]

I'd be putting a warning note on the door

 

[Deutsch]

The starter, by it's action of sucking cold air in from the bottom then rushing it through the charcoal and blowiing hot air out the top creates incredible heat, like a furnace. I've sat and watched mine burn and seen that wobbly heat haze effect 4ft above the chimney.
No, you must tip it out when it's ready and the top coals are grey. The charcoal will burn to dust if left in there too long, also it risks setting fire to anything 4ft above it's blast and very little CO is being produced at that point as it's burning so efficiently and hot.
Once the briquettes are tipped out into a tray or bucket type bbq they calm down and go from red hot to grey ash coloured.
No more air is rushing through. Then after another 45 mins of sitting in the tray or whatever, they've cooled down a lot and are safe to take inside. No more flame, glowing, smoke, nothing. They look deadish and calm. But put your hand over the top you'll feel heat still. Once inside a small area with no continuous fresh air supply they switch from mainly co2 prduction to mainly co and the cooler they get the more it swings to co.
No, you only need a grill to cook on. Anything like a steel turkey roasting tray, metal bucket or similar is all you need to tip them out the chimney into.

awesome thanks so much,,, it all makes sense now. 1 more question, do u think 25 minutes in the chimney starter is a good time to wait? after that I'll put them in metal bucket, wait 45 min, then go inside, is it right? tysm!!

 

[Deutsch]

awesome thanks so much,,, it all makes sense now. 1 more question, do u think 25 minutes in the chimney starter is a good time to wait? after that I'll put them in metal bucket, wait 45 min, then go inside, is it right? tysm!!

oh and i have royal oak briquete if that matters,

 

[bbq1]

Royal oak = good
Kingsford = good
Big k = good

25 minutes? Could be, I don't know. You'll have to test a couple of times to see and you may aswell throw a steak on once your sure their ready, shame to pour water on and waste em :-)

In USA, Canada it's probably hard to find crap charcoal as anyone that produced it wouldn't last long in such a competative market.
See t roy cooks he's got some good vids

 

[RoloTomasi]

Royal oak = good
Kingsford = good
Big k = good

25 minutes? Could be, I don't know. You'll have to test a couple of times to see and you may aswell throw a steak on once your sure their ready, shame to pour water on and waste em :-)

In USA, Canada it's probably hard to find crap charcoal as anyone that produced it wouldn't last long in such a competative market.
See t roy cooks he's got some good vids

thanks for all the info on this method, bbq1