The patent more properly describes cooking or roasting wood, not torrefaction which is heating wood in the absence of oxygen. The method described in the patent doesn't call for a reduced- or no-oxygen atmosphere which certainly makes it a simpler process to do. It's not exactly a "how to" since it gives ranges of temperature and cooking times ('between 2 and 96 hours" for example), not specific numbers.
The question is, would this approach produce wood with the same properties as torrefied wood? Maybe it would be close enough for guitar building purposes.
I didn't see any mention of a meat thermometer in the patent, btw.
