OK, you know now why a continuous-flow pan beats ye olde brew pot for making maple syrup in your backyard. But how exactly does one use the first-ever grill-top continuous-flow pan? It's SO easy that assembly, setup and operation can be covered in 1,000 words or less!
First, assemble the Seedling!
The Seedling comes in a nice little box. Remove all parts from inside the box. Inside the box, you will have:
Second, prepare the Seedling for use!
You will need:
Now, operate the Seedling!
CAUTION: NEVER heat the Seedling without liquid in it. Otherwise, the operation of the unit is relatively simple!
Backyard sugaring? You can do it! And the Seedling can help!
Have a great week out there, from all of us at the Vermont Evaporator Company.
Fortunately, operating the Sapling Evaporator, shown here in "experimental blue" is easy! Unfortunately, the experiment suggested we stick with black for now.
Technical posts, technical posts, and more technical posts! Ask and ye shall receive, here at the Vermont Evaporator Company. This week, let's talk about the basics of operating the Sapling Evaporator!
First, you've got to prepare your Sapling for use. Here's how to do that:
Then, we sugar! CAUTION: you can never fire the Sapling without liquid in the pan or allow it to cool without liquid in the pan or the pan will burn through. Otherwise, the operation of the unit is relatively non-intimidating! Here are the details:
Don’t add too much new sap at one time, and try to maintain a constant boil. This will result in a more efficient process and lighter syrup.
To obtain high, even heat, use dry, mixed (hardwoods and softwoods) wood that is thinly split, and load often (every 5 to 15 minutes) with small amounts of wood to maintain a consistent level of heat.
Think you need more air flow to sustain optimal temperatures? Open the bung on the bottom of the back of the unit (if your unit has one) before you fire up next time – that might just help.
Yep! It's that easy. Ready to try?
Talk at you again next week!
On Teaspoon of Sugar, we write about maple sugaring, maple syrup, starting and running a small business, and living the sweet life here in beautiful, downtown Montpelier, Vermont.