Donut-shaped stove which burns with a short blue strong flame. Boils 1 litre of water from 23C in 12 minutes. 54 minutes burn on one can of wood. DANGER WARNING: This stove may leak a large amount of carbon monoxide into the room. Always use under a fume hood which exhausts air outside the house or use it outdoors. (I didn’t measure the CO level. If someone knows if this is true or not, please tell me.) Experimental version: – Steel can with no top or bottom. Cover bottom with aluminum foil. – Weight 64g, height 120mm, diameter 98mm. (Fruit can) – 20 primary air intake holes on aluminum foil, 4mm diameter. – Secondary air intake (donut hole): diameter 40mm, height 90mm. IMPORTANT: Top of donut hole must be at least 10mm below top of the stove to provide space for secondary air to flow outwards.. – Fuel: 290g hard wood pellets. (put in 20g of charred pellets before adding fuel pellets to protect the aluminum foil from heat and reduce smoke at flame out. ) IMPORTANT: leave 10mm of space above the top of the fuel so that the smoke can flow towards the hole. – Fire starter: 5g shaved candle wax and 20 charred pellets soaked with 1ml alcohol – Burn time: 54 minutes – Pot stand: provides a 10mm gap between the stove and the pot. IMPORTANT : This stove design needs to sit on a grate to allow primary and secondary air to flow in from below. Otherwise fire will likely go out and the stove will generate thick and heavy smoke into the room. Details and observations: – Easy to light …
Working from the stove back: At the start of the video is the stove with the 2 line (air and oil) coming through the needle valves and into the mixing chamber. Mixing chamber (oil and air) is fed to the .050 pressure washer nozzle inside the stove. Shooting from the front wall towards rear wall. Hidden is the in line oil hydraulic filter. Large tank is the screened oil. Small tank has funnel with courser screen on top. Second screen/water trap is on the wall between the two tanks. Oil is poured into the rh tank, valve is closed at base of the funnel and tank is pressurized to 40 psi with shop air to push the oil through the finer screen into the larger tank, then through the filter into the stove. Oil can be added to the RH tank while the stove runs on the LH tank. Both tanks hold 90 gals, which has been lasting much longer then I thought, as 2 to 3 hour of operation will bring the 40 by 60 by 18 high shop up to 70 degrees when its -25 out
I took my previous design of the All In One Penny Stove and added a “Crumb Catcher” which was bought at Lowe’s. I also used a thumb screw to secure the Crumb Catcher to the top of the penny stove after the fuel was put in. The video is a bit dark, but I added pictures so you could see what it looks like before and after assembly. This has turned out to be one of my favorite stoves. I like that the flame stays near the bottom of the keg pot and does not travel too far up the sides. This keeps the pot from getting charred. In the video I used 3/4 ounce of Heet in the stove and 2 small squirts of Heet in the pre heater. I think it really only needs 1 small squirt of Heet because the preheat time is approximately 25 seconds. I also used 1 and a half cups of water in the Keg Pot. The stove definately supports the weight and does not tip over. The only downfall to this stove so far is that it is almost as tall as a full soda can, but I am working on a shorter design. Hopefully this will make it easier to store. Music Used In The Video Is: Better Leave That Stuff Alone by Will Shade Note: If you don’t know what a Crumb Catcher is, it’s a small stainless steel basket that you place in your sink drain and it catches crumbs that would otherwise fall down the drain. Stay tuned for Outtakes coming soon.
Preparing breakfast while camping with my Super Cat alcohol stove. Credit goes to Jim Wood for the original design. jwbasecamp.com I’m using a stainless steel pot, a Super Cat alcohol stove with denatured alcohol, and an aluminum flashing windscreen. The breakfast is Kashi GoLean whole grain cereal, which says needs to boil, but sealing it in the freezer bag does the trick. Check out www.freezerbagcooking.com for more info on freezer bag cooking. This video was shot at the top of a waterfall at the Fifth Water Hot Springs near Spanish Fork, Utah (hence the background noise). I purposely tried to be minimalist in my editing and instructions to give you a feeling for the experience. For more information, Google is your friend.