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Offline Cornbelt

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Gas burner question
« on: October 10, 2010, 04:32:18 PM »
Anyone know something about gas burners? I tried to make one for a sorghum cooking pan about 8' long which I copied after a bluing tank. Didn't work. If I turn it down low enough it doesn't go out, it won't put out enough heat. If I turn it up to get a good flame, it blows itself out. It has 2 rows of holes about 3/8" apart.
  Right now we're cooking with two rosebuds, but a full length burner would be my preference. Hope to get it working before next season.
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Offline tacklebury

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Re: Gas burner question
« Reply #1 on: October 11, 2010, 04:44:56 PM »
Are you using a gas regulator and properly sized orifice for the type of gas you are using?  Natural gas, propane, white etc.  all get different sized orifices.  8)
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Tacklebury --}>>>>>    Multi-Barrel: .223 Superlite, 7mm-08 22", .30-40 Krag M158, .357 Maximum 16-1/4 HB, .45 Colt, .45-70 22" irons, 32" .45-70 Peeps, 12 Ga. 3-1/2 w/ Chokes, .410 Smooth slugger, .45 Cal Muzzy, .50 Cal Muzzy, .58 Cal Muzzy

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Offline Cornbelt

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Re: Gas burner question
« Reply #2 on: October 11, 2010, 05:21:59 PM »
The burner I tried to make is for propane. It was copied from one that came from a Brownells'  blueing tank. I used the Brownells' air adjuster at the jet end, but without success. Since I don't know much about gas principles, I thought making the burner twice as long would work if I used the same design, but I may be trying to get too much heat out of one burner instead of maybe making 2 or 3. I really don't know.
  And what can you tell me about regulators? I have 2 or 3 and they all work equally bad.
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Offline PowPow

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Re: Gas burner question
« Reply #3 on: October 12, 2010, 02:31:41 AM »
Never cooked sorghum before. I hope all of this is happening outside in a well ventilated area.

Matching orifices, regulators, air inducers to a certain density of gas is not an easy homework problem.

Look into getting the old burner assemblies off of condemned residential furnaces.
Its usually the outer heat exchanger that fails, but the burner assembly still has useful life.
The burner assembly components are all matched to each other, and hopefully will have the proper orifices for the gas you're using.
They are about 18-24" wide, so you might need 3 or 4 four of them at 80-100,000 BTUs each.
Or you could get the burners off of old gas water heaters at 40,0000 BTUs each.

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Offline tacklebury

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Re: Gas burner question
« Reply #4 on: October 13, 2010, 04:00:06 PM »
Yah, PowPow is right on.  There's lots of variables and using a proper orifice is just a start.  It also has to ballance the length of a long burner.  Another possible thought would be to find or purchase old propane gas grill assemblies.  I see them rusted out along the road here often.  Those regulators are designed for propane and it's pressures and should help.  You could also buy the actual burner assemblies, ie. 3-4 for your size of tank and then just gang them from a larger propane tank.  Try the regulator and orifice from one to start with and it might save you some issues.  ;)  Hope it helps some.
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Tacklebury --}>>>>>    Multi-Barrel: .223 Superlite, 7mm-08 22", .30-40 Krag M158, .357 Maximum 16-1/4 HB, .45 Colt, .45-70 22" irons, 32" .45-70 Peeps, 12 Ga. 3-1/2 w/ Chokes, .410 Smooth slugger, .45 Cal Muzzy, .50 Cal Muzzy, .58 Cal Muzzy

also classics: M903 9-shot Target .22 Revolver, 1926 .410 Single, 1915 38 S&W Break top Revolver and 7-shot H&R Trapper .22 6" bbl.

Offline charles p

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Re: Gas burner question
« Reply #5 on: October 14, 2010, 09:07:37 AM »
You may need to adjust your air intake.  I use a homemade device to cook whole hogs.  When first igniting the gas, I have to lightly crumple aluminum foil over the air intake to restrict the air, making the fuel/air more richer.  Once the cooker is hot, I can loosen the foil until I can completely remove it.

I have a turkey fryer that I also use with a large pressure canner outdoors.  I have to make the flame very rich until the water in the canner is boiling - then I can lean it out and adjust it to maintain a constant steam pressure in the canner.

Don't know if this is your problem.
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Offline Cornbelt

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Re: Gas burner question
« Reply #6 on: October 14, 2010, 04:59:49 PM »
I'm thinking the way to go might be a manifold with several burners and smaller flames. At least it would be quieter and maybe cook more gently.
 I do have a burner off a gas boiler I can copy. (Shoulda got 'em all while I had the chance.)
 One more day or two of cooking and I'll be done for this year. Then I can start over and use the rosebuds for other stuff.
 Another question: How does natural gas compare as far as BTU's are concerned? The pipe is inch and a quarter, I think. There are several points at which I could draw it off if I go that route.
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Offline PowPow

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Re: Gas burner question
« Reply #7 on: October 14, 2010, 05:49:41 PM »
Natural gas is just different than LP; not as dense, lower BTU/lb, but a better value (dollars per BTU).

The decision to go to NG or LP for space heating is generally based on the availability of the local NG utiliity.

NG's advantages are lower operating cost, if the utility is available, and more continuous service.
LP's advantages are portability, and possibly lower installation cost, since NG has to be piped from the utility to the appliance, and LP can have a short run to the tank.

If sorghum cooking is a only a few hours a year, I'd think LP is the best value.
I'd start collecting used natural gas burner assemblies over the next year, buy LP kits for them and work far away from the house.
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Offline bilmac

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Re: Gas burner question
« Reply #8 on: October 14, 2010, 06:44:43 PM »
Have you looked at BBQ burners. Seems to me I see lots of replacement burners in the BBQ section at WalMart. May be just what you need, or may give you some ideas.
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Offline Cornbelt

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Re: Gas burner question
« Reply #9 on: October 15, 2010, 02:42:49 AM »
I'll be able to heave a big sigh of relief after this week-end, then cast a critical eye on the whole system. You all have given me several options to consider. Another is steam from something I don't have to build; like a gas fired steam cleaner. A lot depends on next year's production plan. (I hope I'm about through the "wing-it" phase.)
   The land owner wants to jump in with all 4 feet, and if he does, he may very well be doing the cooking, as he has a better shop, but this season has taught us a lot about where the snags are, and one is with the fire.
   I still need to learn more about gas and burners though, for the other projects waiting in the wings.
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