It's good to see you talking about carbon monoxide rather than carbon dioxide.
Roger Caffin's tests on the carbon monoxide output of alcohol stoves showed me that there is little to worry about. When you consider the amount of time you will be cooking, and the amount of fuel used, the chances of doing any harm to yourself are negligible. Carbon monoxide is easily processed by the human body, as I'm sure Dean will agree. Unless concentrations reach really high levels for a sustained period, there is no risk of harm.