Text 18112, 119 rader
Skriven 2011-11-21 20:59:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: SMOKE GENERATOR 11121
=============================
 -=> RUTH HANSCHKA wrote to DAVE DRUM <=-
 
 -> What you talking about, Willis? Computer fans might just be the answer.
 -> They are certainly stronger than an aquarium pump. Probably about as
 -> strong or stronger than the "dinky space heaters" you posit. Certainly
 -> should work if the output is ducted.
 
 RH> The CPU fans I've seen out of the case haven't been all that massive.
 RH> Some of those heater fans put out some serious air, although they're
 RH> not meant to run for long stretches.
 
 RH> It depends on how much air Dave needs to move.

 DD> The confuser fans move plenty of air for what he needs -- if they are
 DD> ducted -- AND they are meant to run 24/7 which is not really what Dave
 DD> needs ... so, five or six hours at a stretch should be a piece of cake.

 DD> A ducted fan is an arrangement whereby a fan, which is a type of
 DD> propeller, is mounted within a cylindrical shroud or duct. The duct
 DD> reduces losses in thrust from the tip vortices of the fan, and varying
 DD> the cross-section of the duct allows the designer to advantageously
 DD> affect the velocity and pressure of the airflow according to
 DD> Bernoulli's Principle. Ducted fan propulsion is used in aircraft,
 DD> airships, airboats, hovercraft and fan packs. If they can conceive of
 DD> stuff like the aerial motorcycle at http://tinyurl.com/FAN-IT-JANET
 DD> I'd bet Dave can use a ducted computer style fan to make smoke in his
 DD> home-brewed smoker rig.

 DD> Perhaps old Glen from down in the South 40, who is an actual engineer
 DD> can ring in on this topic, too. 

OK, (rising to the bait).  It all depends.... on the size of the holes
for air going into the combustion chamber, and the holes going out of
the smoker. If the ducts are large, say 5 cm (2") or larger diameter,
a simple, low pressure fan, such as a computer cooling fan would be
quite sufficient to provide enough air to keep the wood chips
smouldering. OTOH, if something the size of a garden hose is used
somewhere in the system, the restriction to airflow would be so great
that a multi-stage fan, as used in a vacuum cleaner - or an air
compressor - would be necessary.

I am not familiar with the details of DavSac's smoker, or the size of
its inlet and outlet openings, but I think that control of air flow
would be desirable to ensure that just enough air was supplied to keep
the wood smouldering without bursting into flame. Using an air
compressor with a storage tank and an adjustable pressure switch would
enable the air flow quantity to be adjusted, even with quite small
inlet and exhaust openings.  The main disadvantage of that would be
the frequent switching off and on of the compressor motor.

If a simple fan is used, with large ducts, it would be easy to partly
block off the inlet to, or outlet from the system.  That would have
the advantage of simplicity and quietness and low power consumption.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tea Smoked Duck
 Categories: Poultry, Asian, Appetizers
      Yield: 1 Servings
 
      1    Duck- young, 2.4kg
      1 ts Sugar- maltose
     60 g  Jasmine tea
    500 g  Cypress leaves
    300 g  Pine sawdust
     10 g  Sugar
           ; MARINADE
      1 ts Spice- black pepper
     25 g  Salt
     60 ml Wine- yellow rice wine
     20 ml Wine- sorgram grass wine
           ;moutai
      3 g  Spice- sichuan pepper
      2    Spring onion stalks
 
  "The tea-smoked duck creates a sense of adventure in eating. The
  mahogany-coloured duck, delicately scented with jasmine tea and
  fragrant wood clippings, could be served as a cold slice for an
  appetiser or hot after deep-frying. The utensils required are one
  large wok, a Chinese steamer [aluminium or stainless steel] and some
  tin foil. This method requires you to marinate the duck - blanch-air
  dry smoke-steam and then deep or pan fry."
  
  Wash the duck inside and outside, removing any leftover innards and
  dry the cavity. Marinate the duck with all the marinade ingredients,
  rubbing it outside and inside the cavity and leave it to infuse for
  six hours.
  
  Blanch the duck in hot water and hang to dry overnight or fan-dry for
  six hours.
  
  For smoking, use a large wok, one that would fit a Chinese steamer.
  Line the wok with a few layers of the tin foil. Add on top a mixture
  of sugar, pine sawdust and cypress leaves, then spread the jasmine
  tea leaves over the mixture, and heat over a flame.
  
  When it starts to smoke, put the duck into the steamer and place over
  the wok, cover with a lid and smoke for 30 to 40 minutes, turning
  every 15 minutes. The duck should be golden in colour. Then steam the
  duck in the Chinese steamer for 40 minutes. Brush with the maltose.
  
  Allow it to cool. Finally, remove the duck breast and pan-fry in oil
  with a few drops of sesame oil.
  
  CHOICE OF WINE: Pinot noir
  
  From: TASTING AUSTRALIA - ADELAIDE, OCTOBER 2001 / THE ADVERTISER By:
  CHEONG LIEW Typed by: KEVIN JCJD SYMONS From: Glen Jamieson Date:
  01-05-10
 
MMMMM
 


... If the solution were that simple, the problem would never have existed
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)