Hannover wrote: Either way you cut it the cremation rates, times, and alleged amount of fuel used (3.5 kg of coke) were/are technically impossible.
About the coke consumption during the cremation process:
Holocaust defenders may overlook the fact that the temperature in coke-fired ovens during a cremation process cannot easily be regulated, as compared to gas, oil or electrically heated cremation ovens.
The method of indirect cremation is closely tied to a very narrow temperature band, below the minimum level the bones will not cremate but will be charred, above the maximum level the bones and proteins will bond with the “Schamotte” (fire resistant cladding) of the oven, causing a big mess and damages and everything has to be replaced. To keep the temperature within these limits is easy with a gas-fired oven. Just open/close the gas valve. But difficult to do with coke.
When the fat of the body during the cremation starts burning the temperature inside the muffle will certainly go up. In case of a coke fired oven all the cremation assistant can do now is to throttle the air intake to the coke-gas generator and bypass part of the hot coke gases into the chimney. As soon as the fat is burnt off the coke gas temperature has to be up again in order to continue with the cremation.
Or with other words: The fat of the body does not save that much coke during the process.
It is also important to know that the coke requirements for the cremation as listed by Mattogno are theoretical values. There are oven efficiencies involved, and these are quite low for coke-fired ovens. probably around 50%.
This of course could be completely different in the case of incineration, which can be done at a much higher temperature and may not require temperature control.