Mike, thanks for that advice about using petrol. I will try it and se what happens. In the case of a blackened pan absorbing more heat than a clean one, I've no doubt this is true, but the inside of a Kelly is a tarry deposit,much thicker than a fire blackened pot. I've had the same in a chimney, using a wood burner, needing drastic cleaning operations to shift it.
Righto Chaps, Now that I have borrowed the camera again, I can show you some pictures of my Thermette. I have tried to show you the delicate beauty of my antiquated Ol' Beastie, so you can see how I care for it. I was hoping to take some pictures of it fired up, but 'tis a-rainin' fit to please Noah, and I hate getting wet. I'll get some when I can. This is not a commercially manufactured Thermette, but was most likely made in the Palmerston North Railways Workshops in the late 1940's or early 1950's My Thermette hold 2.5 litres (3.5Imperial Pints, 4.2 US Pints.) It will boil in an average of 5 minutes, with a well-laid fire inside. On a stove, it will boil in about 12 minutes. When using a stove, a choke must be employed to retain the heat from the flame. Without a choke, all the heat escapes up the chimney. Hope the pics work..... Standing Proud. The Water-jacket Cone. A Well Scrubbed Cone. A Well Polished Exterior. The Top End. The Home-made Choke. I hope you like it. Best regards, Mike.
Hi Mike Very nice. I like the handle which keeps your hand out of the way of the flue gases. Regards Bryan
Hello Bryan, I'm pleased you like it, it has seen a lot of use over the years. The handle is good, but not perfect, one must wear a glove when picking up this hot Thermette, or one fries one's knuckles!!! Also, it is rather heavy for such a small handle, but I have become used to it. The best thing is that the handle folds flat for travel. I usually stuff the cone with newspaper, so that I have sufficient to start the fire. Lastly, I must offer my belated apologies for hijacking your thread, but it is always fun to share the knowledge. Best regards, Mike. PS: You may find these links interesting. http://www.trademe.co.nz/Sports/Camping-outdoors/Cooking-food/Other/auction-339952792.htm http://www.trademe.co.nz/Sports/Cam...d/Single-burner-cookers/auction-340490008.htm http://www.trademe.co.nz/Sports/Cam...d/Single-burner-cookers/auction-340944851.htm http://www.trademe.co.nz/Sports/Cam...d/Single-burner-cookers/auction-340325151.htm http://www.trademe.co.nz/Sports/Camping-outdoors/Cooking-food/Thermoses/auction-341391151.htm http://www.trademe.co.nz/Building-renovation/Heating-cooling/Heating-systems/auction-341294222.htm
Hi Mike You did not hijack my thread. You used it as it should be used by adding your information. It is about the only way that knowledge can be increased. Thanks Those links were interesting as I had no idea that there were so many variations on the same idea Regards Bryan
Choke? Wonder if a different technique would work better. The modern storage type water heaters use a helical metal baffle that runs the length of the heat exchanger. This forces the exhaust to spiral its way out slowing the gasses and aiding efficiency. Bet you could make one from some scrap metal. Love the vintage copper! AR
Hello AR, You're correct, it would work better. As you say, the spiral would increase the amount of time for heat transfer, and would also increase the surface area. A very interesting idea, sort of like the heat exchanger on a Jetboil Cup? The down-side would be the difficulty of the construction. Construction of a helical baffle, and the soldering necessary (in a very confined space, I might add,) would make for a lengthy refit. Factor in the liklihood that it would be a permanent affair, and the capabilities of an otherwise simple device are severely diminished. The home-made doo-dad that I use, was made in seconds, was free, and is removable. If I lose it, I just rob another jam jar of its lid. If I'm using on a stove, I cap it. If I'm lighting it up, I leave it off. Simplicity is bliss, as they say. Many thanks for the suggestion though, had I the skill to do so, I might follow it up, but I'm a natural bungler, so it won't happen here. Best regards, Mike.
that's lovely. i'll bet tea tastes even better from that beauty surely that's a waste of time and effort if the fuel is plentiful, free and renewable? unless you mean just to show that you can - if so, i look forward to the pics of yours
The baffle Wouldnt be that hard. Get a strip of metal the same width as the diameter of the chimney.If its tapered take this into account.Twist it up and wire in place at the top. It doesnt have to be in contact with the tank to work. I have a Lehal gas fridge that uses a spiral baffel of this design
Hello again, So, it's no longer raining, just a little blustery. I set up a rudimentary hearth in my back yard, and got these pictures. The wood used was from a scrap pallet, and was a piece of 1-inch pine, 4 x 8 inches, with one full sheet of newspaper to start it. The water was cold, from the tap. A frantic boil was achieved in just under 5 minutes from lighting. The wind played a huge part, blowing straight into the firebox. Hope you like them. Fire Laid And Ready. Thermette On Base, More Wood In Cone. Fire Lit. Burning Well. A Good Roaring Flame. Even In Gusty Conditions. Boiling!!! Boiling!!! Boiling!!! The Remains Of The Fire. As to the Helical Spiral thingummiwhooseygambit, I think I'll pass. My home-made choke gives me a 12 minute boil on my Primus 535, which is good enough when undertaking the leisurely passtime of car camping. Gives me enough hot water for the dishes, and a round of coffees, why re-invent a square wheel? Best regards, Mike.
A most fascinating device, and very interesting (if I'm reading things correctly) that it's so much faster with wood than when placed on a stove. HJ
I would expect it to as thermal conduction is not only at the base but in the middle. Now if they only make a complete set in stainless steel. I wonder how difficult would it be to clean the inside. As you know some tap water do have calcium that builds up on pots and pans. Ron
Hi HJ, thats good to know. However, they are mainly for boiling water for coffee, tea, hot chocolate and such, you can not cook it inside the kettle otherwise cleaning the stuck on food would be a problem or better yet your food will not come out Interesting to "play with" but not my cup of tea I suppose. The 123 still works much better for boiling AND cooking. Ron
Hello Gents, After reading the two previous posts, I feel compelled to reply. The Thermettes currently manufactured over here are sold with a collar that fits on top. It allows use of the exhaust heat and gases to cook. Whilst this makes for a slightly unwieldy set-up, it is quite capable of frying eggs, heating small pots etc. Anything that requires more than about 10 minutes would damage the inside of the Thermette, but believe me when I say that there is a great deal of heat available to cook on. Any comparison between a 123 and a Thermette is redundant: apples and oranges. They serve two different needs, and aim at different basic requirements. Thermettes were invented at a time and circumstance when a hot cuppa was a huge morale boost. Many were used in the Gallipoli Campaign, when troops were under fire, and unsure of their chances of survival. Cooking food was of secondary need, as it was supplied by a regimental kitchen, and distributed through the lines. ANZAC Troops have used these through both World Wars and beyond, and brought the idea home with them. Since then, many a Kiwi Motorcar has carried one in the boot, they have accompanied countless families on a Sunday Drive, and have been camping with us for generations. Mine has brewed tea and coffee for around 60 years, and has travelled our small, elegant land very extensively, mountain, plain and beach. My paternal Grandparents took one eveywhere, as the fuel could be gathered at the roadside(two large handfuls of twigs,) and a cuppa was to be had within 10 minutes of pulling in. They were very old fashioned and always broke long journeys with a tea break. Thermettes are iconic here, though modern conveniences are relegating them to museum pieces now. Just my take on it (a bit clumsy carrying it up the mountains, but do-able though.) Cheers, Mike.
I have two Kelly Kettles I bought from them last year and they heat water faster than anything I have ever used . Use them while camping for coffee, Tea, and Dehydrated food . Generally use small sticks and twigs for fuel but have used canned gel alcohol, and a Grover Rocket stove to heat the water . The gel fuel won't heat as hot as twigs . The Rocket Stove does pretty good if fire up well and all the accessories work on it too . I don't clean the chimney everytime but have found a product called Dawn Power Dissolver that's sold in several stores in the U.S. that cuts the tar and soot very well . Just spray let set a minute and hose off, that's it . Easy to do and cuts the odor when stored . I use mine when I cook with Dutch Ovens in my yard (live in the country) useing small dead limbs from my shade trees . Kick back in my chair and enjoy some of the best coffee or tea I've ever tasted . Think the really hot water makes them brew and taste better to an old retired guy . Don't see them where I live but everyone that has seen them is impressed, and you folks have known a better idea longer than me .
Interesting hearing you both talk about cooking on top of them. I've seen the attachments sold on the internet, but I have always heard that the attachments don't work very well. Sounds like your experiences are different than that. HJ
