[Stoves] Rocket Fish Smoker

[Paul S. Anderson]

Andrew,

I have not grasped the size that you are wanting in the fish smoker.  And that
relates to the size (amount) of the heat.  Can you clarify more for us, 
please.
And it there will be several sizes, please describe.  Issues such as length of
time of heat production is also important.

Although ultimately related in a complete fish smoker device, you have 2 major
components:  one is the heat making (creation of heat/smoke), and the other is
the heat using (application of heat/smoke).  Especially because you want this
to be portable (or transportable) (??weekly, monthly, seasonally,
bi-annually??), having "components" might be useful for solving the overall
project objectives.

I have not had time to study the aspects of the "application of heat" for fish
drying.  But for creation of the heat, there are several options of gasifiers
depending on the amount of heat and the duration of the heating.

Paul

-- 
Paul S. Anderson, Ph.D., Geography professor - Emeritus
Telephone:  USA-309-452-7072 (residence and office)
Internet site:  www.ilstu.edu/~psanders
For my gasifier stoves info, go to:
http://bioenergylists.org/contributors#Paul_Anderson


Quoting acparker at xmission.com:

> Now that some of you have had an opportunity to review the existing
> technology I will restate my original request.
>
> I am Project Facilitator for an artisanal fisheries project for the
> community of Efut Inwang, Nigeria (now Cameroon).  We decided on
> introducing the Chorkor fish smoker as a means to immediately
> improve their situation by decreasing spoilage of landed fish.  While
> building our demonstration smoker, we have learned that the Chorkor,
> while an excellent and proven design, is not appropriate where clay is
> not readily available.
>
> My approach is two-fold.  First, I propose to adapt Dr. Winiarski's
> wood-fired food dehydrator for preserving fish, or, adapt existing
> improved smokers, such as the GRATIS and the NIOMR smokers for use with
> a Rocket or a TLUD heat source. I hope to come up with something that is
> very efficient and easily transportable.
>
> Second, modify the Chorkor with a Rocket combustion chamber, rather than
> the enclosed fire pit.  I had considered using Crispin's Lion stove or
> something like the vertical feed Rocket used in Peter Scott's tobacco
> dryers in Malawi.  I think that one of the important things will be
> coming up with a cheap and effective way of diffusing the flue gasses
> before they pass through the trays.
>
> In speaking with Dr. Winiarski, he emphasized the importance of moving
> air through the product in order to remove the moisture and recommended
> some type of secondary air feed passing through a heat exchanger.  In
> both the wood-fired food dehydrator and the Malawi tobacco dryer, the
> heated secondary air is the only air that touches the product.
>
> As the fish smoker does not need to keep the flue gasses separate from
> the secondary air, I suggested something like the top-hat thrust
> augmentor used in some pulse jet designs.
> (<http://www.pulse-jets.com/valveless/24.gif>)(I was surprised to learn
> that Dr. Winiarski is also a pulse combustion enthusiast and had
> performed the Reynst jam jar experiment)
>
> Well then, any suggestions?
>
>
> Thanks,
>
> Andrew Parker
>
>
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