I take an old idea that has a serious drawback, and put a new twist on it so that the drawback is gone.
The old idea is to deprive the fire from the oxygen it needs and
chilling the fire below the temperature it needs to ignite at the
same time using dry ice (frozen CO2). The drawback is that the
wind would carry the CO2 away. That's why until now this idea was
not adopted by firefighters in open areas like in wildfires.
My original "twist", is to not just freeze the CO2 but also foam
it with liquid soap while it's chilled to its freezing point, and
so we will have tight solid blocks of self releasing (when it goes
through sublimation in the heat of the fire it was catapulted
into) CO2 bubbles, that will rise from the heat and stick to trees
using the wind, in exactly the same direction that the fire is
going the strongest. The cure will follow the disease
Unlike firefighters that spray foam or water from a hose in the
outside of the fire, here with the dry ice blocks we can operate
from the inside of the fire and fight it from within. I think the
best solution would be to catapult the blocks, but we can also
drop them from a plane or hellicopter, and even leave them on the
trail where the fire is approaching which is cheapest.
The blocks are not manufactured on the spot, they are made in
advance in a factory and can be driven with a truck that has a
freezer. Sort of like an ice cream truck but that can maintain a
temperature below CO2 sublimation which is MINUS 78.5 CELSIUS (and
of course a safety margin). Also coming to the site will be trucks
that carry catapults, like in the middle ages when they made a
siege on a fortified castle and flung big rocks.
Here is a nice video of how frozen CO2 (if the wind doesn't disperse it) can choke and cool fire and by this extinguish a fire by Nick Uhas:
Here are two videos showing a small model of what we need (a
"frozen yogurt blender") works. note: I don't mean "clear" frozen
yogurt with the toppings above! I mean a machine that dices and
mixes frozen fruits into the yogurt like " colloidal suspension ".
Even if the mechanism of the machine is hidden you can tell the
difference easily because the real machines that I'm talking about
have a really big handle on the side like the lever of a press,
and a normal ice cream machine doesn't have that handle.
The first video (which I think is nicer) and it's by "Bio-Gourt
International Inc. Multi-Mix" and it's titled "Frozen Yogurt
Blender/ NEW BM-1000 !!! - Multi-function (4-1)/ Ice cream
The second video is by "Trendyblends Ice Cream" and it's titled
"Trendyblends Real Fruit Ice Cream Machine".