[Stoves] Cooking Vats Verses the Cajun Rocket Pot

[Lanny Henson]

A cooking vat is like a trough with a rounded bottom and flat ends. 

The vat that I am using is much more efficient than any other cooking vessel that I am using.

Mt 35 gallon vat cooker cooks 18.6 grams of rice with only one grams of wood (186 LB cooked weigh, 50 lb dry with 10 LB. of wood, giving credit for the left over char) and my ¼ thick aluminum pot only gets about 10 to 12 grams of rice or 10 grams of pinto beans.

A vat is so efficient because it is virtually all bottom. 

I believe the heat flows across the rounded bottom of a vat and spreads out better than it does when it dead heads into the flat bottom of a pot. I could be wrong about this last statement.

My 35 gallon vat cooker 

http://www.youtube.com/watch?v=ntaqwZtq30g 

I am not using my stud welder, so if anyone can prove to me that their stove project is worthy and has the likelihood of success, I may be willing to donate it.

Lanny

  ----- Original Message ----- 
  From: Paul Olivier 
  To: Discussion of biomass cooking stoves 
  Sent: Sunday, July 28, 2013 6:15 AM
  Subject: Re: [Stoves] Cajun Rocket Pot


  See comment below.




  On Sun, Jul 28, 2013 at 4:23 PM, <ajheggie at gmail.com> wrote:

    [Default] On Sat, 27 Jul 2013 20:48:02 -0400,"Lanny Henson"

    <lannych at bellsouth.net> wrote:

    >I like creative people and take no pleasure criticizing their work but it is going to be too expensive and difficult to make with all the pegs.


    Lanny have you seen capacitive discharge stud welding? This would
    allow welding of dissimilar metals to the pot in any pattern. I have
    no idea of costs.

    Have you done heat transfer tests with your 4mm aluminium pot compared
    with the thinner stainless one? Stainless is a notoriously poor
    conductor of heat and theoretically would need to be just under a
    tenth of the thickness of aluminium for the same conductivity, but I
    do use stainless pots at home.

    Finally can you explain the difference between a vat and a pot?

    Paul I do consider this to be important because biomass stoves have an
    inherent problem with heat transfer compared with natural gas or LPG
    so improvements in heat exchange will have high benefits.



  With my little gasifier, I always try to keep flames well underneath the pot. But if really high heat is needed, and if the pot is a bit small, flames will come up the sides of the pot. I imagine that the pegs of the Cajun Rocket Pot will transfer more heat to the pot, and they will slow down the flow of hot gases. In Louisiana such big pots are quite common for boiling seafood, especially crayfish, and for making gumbo. Big pots are also needed in Vietnam where it is quite common to boil bones for many hours to make a stock for noodle soup. If the Cajun Rocket Pot achieves a 50% increase in the transfer of heat (as claimed in the video), this would be hugely significant, especially in a commercial setting where noodle shops can consume a bottle of gas in three days.


  Thanks.

  Paul Olivier



    AJH


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  -- 
  Paul A. Olivier PhD
  26/5 Phu Dong Thien Vuong
  Dalat
  Vietnam

  Louisiana telephone: 1-337-447-4124 (rings Vietnam)
  Mobile: 090-694-1573 (in Vietnam)
  Skype address: Xpolivier
  http://www.esrla.com/ 


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