Friday, December 23, 2011

Salsa Six Ways

Tomorrow is my birthday. Every year I make a bunch of different salsa recipes --  to go with an industrial size  box of corn tortilla chips. Yummy.

This year I made six different kinds, plus guacamole. Most of them are spicy. Here are some recipes:

Roja Sala:

produce bag full of Roma tomatoes
2 onions
10 serrano peppers (adjust to desired heat level)
8-10 cloves garlic
1-2 Tbsp salt (to taste)
1 bunch of cilantro (or to taste)
lemon juice (optional)

Halve the tomatoes, quarter the onions. Roast in the oven at 375 until peppers look charred, onions look translucent and tomatoes are soft. Blend with salt and cilantro. Makes 2 qts.

Fire Salsa:

1 onion, sliced
olive oil
32oz diced tomatoes
4 cloves roasted garlic (much less if raw)
½ cup cilantro
4 chipoltes in adobo
¼ cup red wine vinegar
1 TBL salt

Saute onion in skillet until tender. Add ingredients to blender, puree. Makes about 1 qt.

(Fire Salsa original post)

Chuy's Salsa:

2 quarts water
½ lb tomatillos
5 oz serranos, whole
1 lb green chiles (or 3 cans)
⅓ cup cilantro
3 medium cloves garlic
1 onion, chopped
2 tbl salt

All ingredients except salt in large pot, boil 30 min. Strain, saving juice. Now add the salt. Blend solid ingredients, and add back ½ the strained out liquid. Makes nearly 2 qts. Hot!

Chipolte Tomatillo:

3 lbs tomatillos
3 cloves garlic
1 tbps salt
6 chipoltes en adobo
1 bunch of cilantro (or to taste)
7oz can of green chiles
lemon juice (optional)

Broil the tomatillos and the garlic until blackened. Drain most of the water. Place in blender with cilantro, salt, green chiles. Blend till smooth. Makes 1 qt.

Tomatillo Avocado:

1 lb tomatillos
1 avocado
1 serrano pepper
3/4 cup fresh cilantro
2 tbsp fresh lemon juice
1 tsp salt

All into blender, puree. Makes less than a qt.  Not spicy like the others, good for the kids.

Regular Salsa:

1/4 onion
large serrano pepper, sliced
dash garlic powder
good squirt of lemon juice
handful of cilantro
32oz of diced tomatoes (2 cans)

All in blender, puree. This one is intentionally vague. Keep changing amounts until you get a feel for it. Slice the pepper, avoids large chunks. We make this one once or twice a week, and eat it on everything.

All the salsas in a row - left to right: Tomatillo Avocado, Fire, Regular, Chipolte, Roja, Chuys.

Monday, December 12, 2011

Gasifier Redesign

After seeing Wayne's system, I have a lot of ideas for improvements in my truck. It hasn't been running very well, and now I think I know why. There are a number of issues with the old design. Here is a picture:

This is an inverted V hearth, which has ash for insulation around much of the hottest parts. It uses inert ash to form the upper cone surface. But as you can see, the intake air is cold, not preheated; the hot gas also flows out through a single 2" pipe. This is a major source of restriction in the system. 

Here's version 2.0:

The air enters at the bottom in blue, warms up as it flows through the heat exchanger, and warms further flowing past the warm gasifier itself. This preheated air adds substantial energy to the combustion, increasing the efficiency. Also notice the dual pipes exiting the gasifier; these are 3" pipes. They go into the settling chamber, expanding and slowing down. This causes them to release some of their energy to the heat exchanger, and some of the dust settles out. Gas exits near the top of this chamber, again in two 3" pipes, right into the cooling rack.

Another area of improvement is in the lid. I have the whole thing slanted to aid in draining condensate to a collection tank, and a new tight fitting lid is in the works. The lid I made used fiberglass stove rope gasket, which didn't fit particularly well, leaked air to the fire, and caused the gasifier to puff back a lot.

Time to get the old one off the truck. I emptied the gasifier, starting with the ash bin - which I have never emptied before. It was siliconed shut because of a severe air leak. That too is on the list.

The bin is an old ammo can:

Dump! Notice the wood block keeping the can from collapsing under vacuum:

The ash:

A little too ash-y for my tastes. I would've rather seen more slipped char. It means my grate is not effective. I will be moving to a suspended grate with a grate shaker. The current grate from below:

Once I got it empty and disassembled, into the Metro it went, and up to the house. It comes apart easily into two halves:

I will be making lots of tweaks to the unit in the coming weeks, as well as building the new heat exchanger. Stay tuned!

Monday, December 5, 2011

Trip to Wayne Keith's

I decided to take a trip to Alabama. Wayne Keith is the acknowledged master of building and driving wood gas vehicles in the U.S. He has built nearly ten trucks, and driven nearly 200,000 miles solely on wood power. This is the mark of a refined system, one which is capable of running long distances without failing or needing major service. Since he lives only 300 miles away, I decided to take the trip down there and see his setup for myself.

When I got there, Wayne was running his bandsaw mill, an interesting contraption that he built out of old car parts. Sawing lumber provides a significant chunk of his income, and the scraps provide the wood supply for his trucks. We went for a ride in his latest truck, a Dodge Ram V10 with 4WD, which Wayne is using for a farm truck. At 8 liters, it's easily the largest engine converted to woodgas in the States. Firing up consisted of lighting a propane torch and sticking it in the hopper for a few seconds, running some blowers, removing the torch and filling with wood, and shut the lid. Within two minutes he said it was ready to fire. We loaded up a bale of hay, and took it several miles down the road to feed some cattle. The truck fired up on gasoline, and within a few seconds he switched over to woodgas. The truck ran smooth and had plenty of power. When we got to the cows, Wayne demonstrated the drains. He has three places he regularly drains condensate from, with plenty more places which can be opened when washing the system out. He only has to drain the system every 500 miles or so. He also has to clean out the ash bin every so often, which contains a mixture of charcoal bits and black char-ash powder.

I studied his trucks carefully and tried to determine the differences in his and mine. There were plenty. His system is built to last, and has the mark of a builder with a lot of experience. My system pales in comparison, since I don't know what I'm doing and I am relying on information found on the internet and elsewhere. But! Now that I've seen all that, I have a lot of things to implement on my own truck. I will be taking the long hard road, instead of trying to fix up what I have to where it will putt-putt around. I want a reliable daily driver like Wayne has. I think I have the info now.

In the next months I will be undoing a lot of the gasifier, to be re-done in a better way later. I will probably put the gasoline system back for now, so I can get some work done with the truck.  Minor overhaul has escalated into major rebuild. But it will end up much better in the long run. Stay tuned for Part 2 of the gasifier saga.

Some pictures of the trip:

More photos can be found here:

I took some video as well.

Ride with Wayne in the Dodge Dakota:

And a walkaround of the V10, with a bonus clip of me driving the V10.

Did I mention I got to drive the V10?