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smell from engine

Posted: Fri Feb 08, 2008 6:40 pm
by moresteamcphail
Hello,I am new to this business,(sailing that is) and would be glad of advice .
I have been running my Volvo penta on recycled chip shop oil,without any difficulties,except the smell given off is attracting the wrong kind of attention.People : have been stopping and asking for fish suppers and deep fried mars bars. Is there anything I could add to the fuel which would kill the smell?
:oops:

Re: smell from engine

Posted: Fri Feb 08, 2008 6:56 pm
by SteveN
Have you tried vinegar, salt & pepper..?

Posted: Fri Feb 08, 2008 6:58 pm
by Silkie
Can't help with the pong I'm afraid (though you're clearly sailing in the wrong area if people are asking for deep-fried Mars bars) but wanted to welcome you aboard and point out that that was BM's 5000th post.

Congratulations on your taste and your timing.

Posted: Sat Feb 09, 2008 7:58 pm
by claymore
Didn't Marianne Faithfull have a penchant for the mars bar? I wonder if she suffered from unusual exhaust fumes?

Posted: Mon Feb 11, 2008 12:46 am
by aquaplane
Am I hearing you right, you aren't doing anything other than filtering this chip oil before using it as fuel?

The normal thing to do it to treat it with an alcohol (methanol) and separate the glycerols off before using it. There is more to it than that, I'm trying to keep it simple. If you do that it is a good lubricant for your engine, it burns cleaner, and it's environmentally friendly.

If you burn used chip oil, it's thicker than normal diesel, it burns ineficiently and emits more polutants than normal diesel, I wouldn't recomend it even in a car.

Posted: Mon Feb 11, 2008 12:42 pm
by Silkie
moresteamcphail's post may not be entirely serious.

Indeed moresteamcphail himself may not be entirely kosher.

:trolls

Posted: Mon Feb 11, 2008 2:42 pm
by sahona
Oh, I think he is Silkie. That'll be Reuben MoresteamMcPhail that does the deep-flyed pigs. I've bought two 40-gallon drums of his oil and can't wait to get thumbing my nose at the fuel berth as they tow me by.

Posted: Mon Feb 11, 2008 3:54 pm
by oldgaffer1
I couldn't possibly comment on Mr.MoresteamMcPhail's personal verisimilitude but, if he has been frying pigs in it, then the oil certainly isn't kosher!

Posted: Mon Feb 11, 2008 8:32 pm
by lady_stormrider
If I may be so bold as to make a suggestion to a higher officer, but I have an A-level in domestic science as well as 44 days cooking aboard a boat.

Might I suggest that if the previously-used cooking oil (damaged double bonds on the fatty acid strings breaking & linking with passing food molecules) is a little smelly - perhaps of pork - is used for scotch eggs. I have a lovely recipe!

Either that or get Simon from another Forum to get you an accurate forcast for an offshore breeze.

Posted: Mon Feb 11, 2008 11:52 pm
by Arghiro
lady_stormrider wrote:If I may be so bold as to make a suggestion to a higher officer, but I have an A-level in domestic science as well as 44 days cooking aboard a boat.

Might I suggest that if the previously-used cooking oil (damaged double bonds on the fatty acid strings breaking & linking with passing food molecules) is a little smelly - perhaps of pork - is used for scotch eggs. I have a lovely recipe!

Either that or get Simon from another Forum to get you an accurate forcast for an offshore breeze.


May I request that you use a different shade of lipstick to type your posts with please? The contrast is poor and my eyes are weak (although my right arm is strong).

Posted: Tue Feb 12, 2008 7:49 pm
by lady_stormrider
Oh! I say, sir!!

Well I daresay I could make a change to something more fitting the colour of my cherries on my Dundee cake!

I trust your strong right arm is for swinging across midships to rescue galley slaves and not, as I suspect, winding up your self-winding watch!

Posted: Wed Feb 20, 2008 6:46 pm
by moresteamcphail
Silkie wrote:moresteamcphail's post may not be entirely serious.

Indeed moresteamcphail himself may not be entirely kosher.

:trolls

Enuff o' the troll callin'already!!Ah'm right kosher an'that.An' so's ma chip fat.