Anyone Making Syrup W/a Stoker ?

 
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davidmcbeth3
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Post by davidmcbeth3 » Sun. Mar. 29, 2015 12:40 am

olpanrider wrote:
not a issue.. the foil pans are used for baking turkeys at 350-400 degrees the max they will ever see with syrup is 219
Health issues was the point ... http://saveourbones.com/stop-doing-this-with-aluminum-foil/

Should never cook with aluminum pans or pots or foil ...

 
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vermontday
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Post by vermontday » Sun. Mar. 29, 2015 11:17 am

My brother in law had the same question. He is burning wood in his 3' x10' pan evaporator.

He called a coal dealer in Massachusetts to ask if they knew anyone who could help convert his evaporator to automatic coal stoking.

He got a kick out of it when they gave him my name!

 
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LDPosse
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Post by LDPosse » Sun. Mar. 29, 2015 11:53 am

Don't mean to hijack the thread, but I'm a first time maple syrup maker this year. My wife and I tapped 4 large silver maples out back. The syrup came out lighter than I expected. It does have a great taste and is very sweet. I've been cooking it in 5 gallon batches, starting in my stainless turkey fryer pot outside, then finishing inside on the stove once there's about a gallon left. I have been taking it off the heat promptly at 219°F. Im just looking for insight on whether this looks good to those of you with more maple experience!
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Starting boil

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Boiling inside

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Finished unfiltered syrup

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Syrup on pancakes

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Scottscoaled
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Post by Scottscoaled » Sun. Mar. 29, 2015 11:58 am

I would think it would work really well if you are able to keep the syrup from tasting like sulfer. If the arch was airtight like a stoker body. If there was any blowby on the pan it would be like eating poop.

 
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whistlenut
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Post by whistlenut » Sun. Mar. 29, 2015 12:29 pm

In a home setup, I'm sure it would work, but when using an arch to boil down the sap, an exhaust is always in place whether it is a wood fire, #2 oil, coal or propane. This is Open House weekend in Maine, NH and VT for Maple Syrup Houses, so I'll add one more: a guy in town bought last year: a Pellet Fired Arch and finishing pans also. Normally a Sugar House is hotter than hell and steamy, but this one was cold enough that water would freeze off your boots, and create a walking hazard. Most producers up here left the slab-wood burning for oil long ago, but a few still use the wood firing method.

Please remember to try to boil OUTSIDE your homes, the moisture will compromise wallpaper, paint and woodwork........smoke detectors don't like it either. FYI

 
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Post by harmontlc2000 » Sun. Mar. 29, 2015 1:57 pm

Ldposse, Early batches of syrup tend to be lighter, As long as you 7 degrees above water boiling you should be good. The more I think about it the more I'd like to try building an evaporator with an old stoker. I think think the concentrated heat of the stoker would work well, just need to make sure the pans fit good to keep the exhaust heading up the chimney. It's a perfect excuse to buy another coal fired appliance.


 
Dave 1234
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Post by Dave 1234 » Sun. Mar. 29, 2015 4:05 pm

harmontlc2000 wrote:The more I think about it the more I'd like to try building an evaporator with an old stoker. I think think the concentrated heat of the stoker would work well, just need to make sure the pans fit good to keep the exhaust heading up the chimney. It's a perfect excuse to buy another coal fired appliance.
It's a great plan and like Rob once said '' a story with a good ending''.
I really like the part about getting another coal burner . Yup ! 8-)

Dave

 
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freetown fred
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Post by freetown fred » Sun. Mar. 29, 2015 4:51 pm

LD, it looks outstanding--I prefer mine a lil darker & thicker which just means longer boiling time--you got an excellent Grade AA --a lot of people prefer it that way.

 
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Sunny Boy
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Post by Sunny Boy » Sun. Mar. 29, 2015 5:47 pm

I guess it's all in how ya do it.

Look down at the last picture in the seventh post on this page. Cookin' With Coal

That's Carol pan boiling sap on the top of the coal range in their log cabin.

Young guy who worked for me, he and his mother have been boiling sap for years using their wood burning Kalamazoo kitchen range in their farm house.

A lot of farmers around here boil sap this time of year in their kitchens. Air gets so dry in many of these old places with no insulation, or vapor barriers, that the extra heat and moisture is likely a God-send. In a few weeks the farm road-side signs for home made syrup will be up.

Paul

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