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

It's a good system for occasional use, Kevin, but I think it would be too expensive for a liveaboard or even someone who enjoys cooking at anchor.  Here in NZ, these containers are difficult to recycle - I suspect you have better facilities in Europe.

Hi Mark,

I just realized that there is already an existing thread with relation to the rocket stove concept. I'm going to post it there.

Cheers,

Paul

It is only loosely related to this thread, but some years ago I built a rocket stove oven for my former Scarlett. The top plate of this wood stove got 250 - 300 °C hot, depending on the wood used, and we used it oftenly to boil water, cook noodles, etc...

I wrote this article on my blog, have a look:

https://fiery-sails.de/scarletts-reise/boat-rocket-stove-raketenofen-fur-scarlett/

(you can switch to english in the lower left corner)

If I remember correctly, that stove transports the fuel to the burner via a wick.

That would be quite interesting, indeed, Toni! It would explain a bit, why slightly pressurising the tank didn't show a significant effect. However, it would not explain that when the valve is opened in cold state to fill the preheating dish, there is some fluid flowing out rather fast. Too fast for a wick, I would guess. Did you open it up once?

No, I haven't taken one apart, but the stove manual says;

'Nach dem Füllen 2-3 Minuten warten, damit sich der im Vergaserrohr befindliche Docht mit Spiritus vollsaugen kann.'

Which translates as 'Wait 2-3 minutes after filling so the wick in the fuel transportation tube can become saturated'