Hi Annie I would have thought a good sheet metal worker would be able to repair something like that. But not having seen it and not having yet used the Origo I purchased near new a couple of years ago, I guess that is easy to say.

As we both know, Origos are as scarce as hen’s teeth in NZ and you rarely see them for sale.

However, you may be in luck.

Just by chance (I have been keeping a watch for the last 18 months) one of these was advertised on Trademe just this afternoon. It is in Tauranga, and I am currently not too far away from there at this moment. It was opening bids at $80 with a “buy now” of $150. If bidding starts, the buy now no longer applies, and I would expect bidding to reach more than $150 so, to cut a long story short: I saw it just minutes after reading your post, and decided on impulse to secure it immediately, by way of the $150 “buy now”.

The “fuel tanks” look OK in the photo.

If you think that will solve your problem, I can pass it on to you when I get back to Auckland. I am not sure whether or not it is a genuine Origo, but it may well be and if so, probably a bargain. No obligation, I am sure I can easily find someone else who would want it – you can have a look and have first option if you like.

(It's here if you want to have a closer look. I wouldn't mind keeping the gimbal arrangements and the pot-holder, which mine doesn't have, if you don't mind. They look to be home-made and added on, anyway.)

A while ago, I tried my hardest to create a home-workshop version of the Maxie alcohol burner, which was similar in operation to the Salsa/Mamba type, but more powerful, though not particularly long-lasting - and failed. I never liked the Origo burner, but remain convinced that alcohol is the most suitable fuel for cooking aboard. I liked the Trangia type for ultralight backpacking, but couldn't see how to make it suitable for long term use aboard. 

Now, with Annie's problem in mind, I looked at the current market situation. As usual one has to go to China for innovation and entrepreneurship. I found this, which might just point to a way forward: a lightly pressurised alcohol tank supplying a vaporising burner.

Not too expensive, and seems to come in versions that might be re-engineered to fit into a fiddle-railed/gimballed kind of scenario. I think I'll order one, and see how well it works. Not for my own use, as I'm now ashore for good, but just to keep me amused and occupied.

Hi Annie,

sorry to see your Origo in such a desastrous shape!

As you mentioned the Salsa/Mamba: We have been using our Salsa now daily for over 3 months, cooking every day - definitely not only warming up instant noodles. As you mentioned, it has only 1 kW. It really is not that much, we are often looking forward to cook decently when back on land - which is a pitty! As I wrote earlier, the first 10 minutes are about fine, they give enough power. Afterwards, you are training your patience while cooking - not to speak about roasting! As far as I understand from your vegetarian sailing food blog (which both of us enjoy a lot!), this burner would probably not be sufficient for your needs...

Cheers,

Paul

I'm appalled to see those origo burners corroding like that. I'd have a look at Trangia camping cook sets. I've no idea of the burner power of those, except to say they are slow to boil water, compared with paraffin burners.

I keep seeing Primus stoves being sold for fair prices on ebay. If you can make do without adjustable, self pricking burners, that may be an answer. Nick Skeates gave up on those ages ago and "Wylo" carries a pair of Primuses on a swinging rack.You need a good supply of prickers and burner power may be reduced by de-pressurising the fuel tank. Spare burners seem to be readily available at a reasonable price and the only other spares you'll need are leather cup washers for the pumps, which cost next to nothing.

The only other solution I can think of is the one adopted by Bill King in "Galway Blazer". He never cooked anything and like the horses of that name, seemed to thrive on a diet consisting largely of oats and water, eaten cold.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Not wishing to hijack this thread, but as it's about stoves and cookers, I wonder ifanyone could suggest a readily available material to use in a trangia to soak up thealcohol, in a similar manner to the Origo does.

Maybe it wouldn't work in the Trangia, but it would help prevent spills if it did.

I would imagine ceramic fibre would be better and I will test this, I have ceramic fibreand some trangia burners. I reckon it won't work though as the Trangia keeps burninguntil the last drop of ethanol, by which stage the flame would be below the top of thefibre which would then blacken and clog up. The Origo uses ceramic fibre, the Compassversion uses cheaper rock wool with a thin layer of ceramic fibre on top. I can post asample of ceramic fibre to you David D if it looks useful. I think a wider, larger volume,Trangia type burner would be great, can anyone here weld one up from Stainless Steel orbrazed brass?

I've find this video about modifying a Trangia burner.

The video focus about efficiency but any boiling test has been done.

Despite that, the modification presented could be a good idea for soaking up alcohol andavoid spilling....

https://www.youtube.com/watch?v=580cPNYvlks 

Hi all!

After a week of cooking with our modified Trangia I can say that the modification fulfills our purpose and the alcohol does not overflow even if the burner is filled for 3/4 and the boat rolls a bit. We were able to cook even at anchor. We’ve find also a 2,7 l pressure cooker on Amazon  that fits the Trangia basement almost perfectly. We were able to cook daily (mainly  vegetables and noodles) for four…the noodles became creamy and taste great :)

A summer receipt for four: pasta al pomodoro fresco 

Ingredients: 300g rigatoni (penne are also good)

                    3 ripe tomatoes (we love ox hearth tomatoes)

                    Two cloves of garlic

                    Extra virgin olive oil 

Cook the rigatoni in the pressure cooker for 5 minutes

While this, cut the tomatoes into small cubes and chop the garlic 

Mix tomatoes and garlic into a large bowl and add noodles and olive oil…

Buon appetito! 

Mauro