Lifeboater
Active Member
Yes I know it's an old thread, but harking on about safety, don't forget that most bad accidents with alcohol stoves result from some captain/owner not briefing the crew/passengers on the fact that the flame can be almost invisible just before it runs out of fuel. That has resulted in folks that don't read the instruction about how to fill it up trying to top up the stove without removing the element, only to find it is still burning. The only case I know of was a drunken sailor who was new to the boat involved, and it resulted in very expensive burns to himself and some minor damage to the cabin sole. I always use a special alloy bottle to hold the top up fuel which has a fairly small screw in top to avoid using a small 10 litre plastic jerry can. I then remove the burner element and let it cool until I can place my hand over it to guarantee it is not still burning. Then find a real good secure stable place to do the actual top up, normally in the cockpit in good weather. Then READ THE INSTRUCTIONS, fill up a bit, tip to 90 degrees if it's to be used in bad conditions, so it's useful to have a funnel to allow the excess to be drained back into the fill bottle.
Not sure if the German company that are now making the old Origo 1500 and 3000 say in the instructions, as 60 degrees would be OK for normal sailing. DO NOT BUY OLD BURNER ELEMENTS, as many of the well travelled ones have been using Meths, (DO NOT USE METHS UNLESS IT FOR AN OPEN BOAT), or using South American car fuel, (98% industrial/sugar cane alcohol), as I did for nearly a year. Alas a few years of that fuel contaminates the element to the extent it will need replacing. IT ALSO PRODUCES TOXIC FUMES AT A LOW LEVEL, so is only really safe with good ventilation.
Always keep the base of the pan/pot clean, as a dirty black one can result in CO fumes. Pan clamps and gimbals are essential and expensive extras. The base area around the stove must be fire proof. FINALLY NEVER USE NORMAL PANS OR POTS, as one day the wake from a passing boat or a freak wave will teach you a lesson you wont forget. I always use a small stainless steel pressure cooker, BUT THROW OUT THE PRESSURE WEIGHT, don't leave it in the draw for some chump to use. That way if the worst happens and you exceed the gimbals limits, the worst that will happen is a fairly minor burn. If you have to cook for more than 2 people, BUY 2 SMALL PRESSURE COOKERS, as that is a lot safer if you get surprised by mother nature or some passing bow wave expert. That can easily happen at anchor or on a mooring. I was first office of one big Oyster when a new professional cook did hear me warn her to use the pressure cooker, which she did, BUT, alas I forgot to warn her that I meant WITH THE LID ON. She thought I meant use it because it had higher sides than the other pans. Net result was a real nice Chilli Con Carne for 4 crew all over the galley area. I did not select the pressure cooker, and after a follow on discussion with the captain, he agreed to buy 2 smaller pressure cookers, as the one on the boat was too high in comparison with the pan clamps on the gas cooker. (Remote electric gas valve, auto shut off gas detection system with an additional alarm detector as a backup.
Off topic a bit, but who is selling the cheaper Spirit Cooker 1500 in the UK ???
Not sure if the German company that are now making the old Origo 1500 and 3000 say in the instructions, as 60 degrees would be OK for normal sailing. DO NOT BUY OLD BURNER ELEMENTS, as many of the well travelled ones have been using Meths, (DO NOT USE METHS UNLESS IT FOR AN OPEN BOAT), or using South American car fuel, (98% industrial/sugar cane alcohol), as I did for nearly a year. Alas a few years of that fuel contaminates the element to the extent it will need replacing. IT ALSO PRODUCES TOXIC FUMES AT A LOW LEVEL, so is only really safe with good ventilation.
Always keep the base of the pan/pot clean, as a dirty black one can result in CO fumes. Pan clamps and gimbals are essential and expensive extras. The base area around the stove must be fire proof. FINALLY NEVER USE NORMAL PANS OR POTS, as one day the wake from a passing boat or a freak wave will teach you a lesson you wont forget. I always use a small stainless steel pressure cooker, BUT THROW OUT THE PRESSURE WEIGHT, don't leave it in the draw for some chump to use. That way if the worst happens and you exceed the gimbals limits, the worst that will happen is a fairly minor burn. If you have to cook for more than 2 people, BUY 2 SMALL PRESSURE COOKERS, as that is a lot safer if you get surprised by mother nature or some passing bow wave expert. That can easily happen at anchor or on a mooring. I was first office of one big Oyster when a new professional cook did hear me warn her to use the pressure cooker, which she did, BUT, alas I forgot to warn her that I meant WITH THE LID ON. She thought I meant use it because it had higher sides than the other pans. Net result was a real nice Chilli Con Carne for 4 crew all over the galley area. I did not select the pressure cooker, and after a follow on discussion with the captain, he agreed to buy 2 smaller pressure cookers, as the one on the boat was too high in comparison with the pan clamps on the gas cooker. (Remote electric gas valve, auto shut off gas detection system with an additional alarm detector as a backup.
Off topic a bit, but who is selling the cheaper Spirit Cooker 1500 in the UK ???
