Originally Posted by goose3
Terry, what were the hints the Stovetec guy gave you?
How much soot did you end up with on the canner? I was surprised how little smoke that stove produced.
I find your reasoning for doing this interesting--one of the earliest things I did when I started prepping about 3-4 years ago was buy a King Kooker propane burner so I could do the same thing you are--and for the same reasons. I had a lot of meat stored in my freezer--what if power went out for an extended period?
So I figured the answer was pressure canning it.
I have the All American 921 so it wouldn't probably work well with the StoveTec. But now you have me thinking of a backup. I have bricks put away to make a rocket stove, not sure how well that would work with the larger 921.
Anyway, thank you for the info.
The soot wasn't as bad as I thought it would be, but definitely had some cleaning to do. I'm posting Stovetec's email here, but wish I had known his tips for cleaning soot prior to doing my experiment. I also have the All American 921 and yes, I think it would be too heavy for this small of a rocket stove. And yes, my main concern is a long term SHTF situation where perhaps we won't have electricity. First thing we would do is build a smoke house, but in the meantime, I would have my canners going to preserve the meat in the freezer. We have a 120 gallon propane tank to my kitchen stove, but if that ever ran how and there was no propane available, I think this is when canning on something like the rocket stove would be so important. Here is Stovetec guy's email tips after he watched my video:
1. Add more small tinder lighting your stove, you did not have adequate tinder to ignite your stove efficiently. It is easier to light the stove with an adequate amount of match sized twigs for tinder.
2. Keep your fuels sticks 1/4" - 1/2" diameter x 10" -12" long always close (1/8" apart) and 1 to 1 & 1/2" off back wall of combustion chamber.
3. Both doors are fully open until you have reached boiling temperature using the pot skirt and the lid of your All American cooker on.
4. At a boil 20 -22 minutes or sooner, shut the top door and keep the bottom door cracked open about a 1/16th on an inch. The bottom door fully shut is used to kill the embers. Your fire kept going only because you had the top door open, however the ventilation was being provided inadequately through the top door. It is an inefficient method of controlling the air flow. Fine tuned air control is reached by learning to coordinate the bottom door air flow to regulate the embers above with the top door shut. After you have a nice bed of embers above, shut it completely and learn to regulate the temperature with the bottom door only.
5. Spray the aluminum pot exterior with Krud Kutter (found at all hardware stores) and wiping soot off with paper towel before washing, this will make cleaning the soot off much easier.