Volcano kettles (also known as Kelly kettles) should in my view be covered in soot and the residues of decades'-old lunchtimes on storm-swept islands. Yet as David Knowles pointed out, if you allow soot and tar to build up on the inside of the kettle then this significantly slows down the brewing process, and therefore you have a case for serious decoking. I was most reluctant to decoke the kettle, but it has received treatment from the wire brush since this photograph was taken (September 2011, and a tributary of the Feale). I thoroughly enjoyed taking the volcano with me on this trip. Very often, volcano-stops are among the best parts of the angling day.