Discussion in 'Stove Paraffinalia' started by presscall, Apr 23, 2011.
this is "class of art" - easy to forgot or missing
(Short Gaphical Message ?)
Most interesting, indeed.
before tape .
how about putting some thread or thin string down through the opening .
using a needle attatch them to the wick and use them to help pull the wicks up and through .
Could have @kerry460. Depends how securely the needle would hold in the weave of the wick without fraying it I suppose.
I just came across it on the internet recently and thought it was cool, and was one of the only depictions I had come across of a stove like this in use. I just pulled mine out and got to work on it. The wicks are SUPER long but now moving freely. I haven't lit it up yet. Do you recommend kerosene? I also need to trim the wicks a bit. Did you use scissors or is there a better tool? I also just ordered a neat enamelware kettle to keep on top of it. I hope to have it up and running before long. I'd also like to test out a stovetop oven on it to see what kind of temperatures I can reach.
Here is mine waiting to be filled and lit.
Kerosene, yes. It's the only suitable and safe fuel for the design.
Trimming the wick? To cut a wick to length scissors would be fine. I use metalworking shears because I have them and the leverage is better on the thick-ish fabric, that's all. Trimming a wick in 'wick speak' is something different however. When the stove has been in use for a good while a black carbon crust forms on the lit edge that ultimately inhibits and disrupts even burning. Trimming off that crust is more a light scraping action with a blade, avoiding cutting back to the fabric.
While on the subject, the correct way to prepare a wick is to install it in the burner and before it's been wetted with the fuel and with 1/8 inch or so exposed run a flame along it to scorch the fresh edge then snuff it out before it smoulders down to the bulk of the wick. The procedure aids subsequent flame propagation. Once wet with fuel that intial scorching won't be possible, but it's a marginal loss if not done admittedly.
Your stove's a beauty and that kettle's a fine choice to accompany it. I expect that with a Coleman oven you'd be limited to the cooler end of the heat range, but worth a try. Something like an Omnia ('doughnut' shaped stove top oven) would probably give better results.