To owners of Origo 6000 oven. Odors or smell free?

[Franziska]

Hi,

we are considering to switch from propane to alcohol for cooking as our gas system would need some rebuild.

The simple pressureless system of the Origo 6000 pressureless alcohol system has appeal due to the reduced fire risk, and simplicity.
No gas refills anymore, no adapter compatability issues, no certification necessary, can be run by all sorts of alcohol.
The added time-frame for cooking is not an issue to us, we actually might even enjoy learning to wind down the pace.

Anyway, before we switch, what are the experiences of people with the Origo 600 oven?
Especially regarding smells on the food. Is that an issue?
How about smoke from the stove?

Thanks,

Fran

[Robertkwfl]

I have a double-burner Origo and am happy with it. Alcohol does produce an unpleasant odor when cooking, but it’s not a problem with good ventilation. I would say it is a problem without ventilation. I’ve never noticed any odor remaining on food. There is never smoke from the flame.

Two safety issues (learned the hard way): don’t overfill the canisters, and make sure to turn burners all the way off—if they’re not quite off a small invisible flame could still be burning.

[Franziska]

Thanks Robert, good advice.

Anyone who can comment on smell/odors on food from the oven?
I'm asking because the burners flame is inside the cooking compartment.

[double u]

metho can be very difficult &/or expensive to buy in many locations on the bw-rtw cicuit

[puffcard]

We have a 3000 I don't think there's much smell, it's much better than the old pressurized stoves. We use denatured alcohol and can carry a year's supply in the same space of two cases of beer. So you know what's lasting longer. I'm one of those, who doesn't want propane on his boat. I know it's the most popular.

[VanIslandGuy]

We had an origo 6000 on our old boat and loved it. We just bought 1 litre bottles of methyl hydrate which were very easy to source locally in Canada.

No smells, no need for a propane sniffer, and you could put out a fire with a water soaked rag if need be. We have propane our our present boat and while I like it, I don't find it any better or worse than our old origo.

[Pizzazz]

The smell depends on the fuel you use. If you use mostly ethyl alcohol, the flame is hotter and the smell is less. A good source is Moda flame fuel on Amazon. Same as burning an alcohol fireplace at home. If you use a mixture of methyl/ethyl alcohol then typically the smell depends on the brand. If you can get your hands on lab grade 95% alcohol, there is no smell. But then please resist the temptation to drink it when you run out of rum.

[Franziska]

Hey VanIslandGuy,

thanks for your comment, did you like the oven as well?
Was it working well?

Thanks Fran

[WSMFP]

We have a 6000 and really like it. I bake breakfast biscuts in it every weekend and there is zero fuel flavor in the bread. Very happy with the unit overall.

[VanIslandGuy]

Originally Posted by Franziska

Hey VanIslandGuy,

thanks for your comment, did you like the oven as well?
Was it working well?

Thanks Fran

Very well! It's a smaller cavity oven so it heats up fast. The main thing is that you keep an eye on it as you manually control the heat coming out of the heater element. We would crank it to full, let it heat up for 5-10 then turn it down half way. My wife baked bread and cookies on it quite a bit. It's very simple but works really well. For roasting meats we usually opted for the bbq to keep the clean up simple.