More newbie questions

Hi everyone,
I have been using our Napolean 1400 for a few weeks now and things seem to be going ok but I have a few concerns/questions. Please bear with me as I feel kinda like a dummy.

1- When everyone talks about pulling the coals to the front, what does that do exactly and why is it a good thing to do?

2- Is it a good thing to get a blazing hot fire going at least once a day? I am assuming it burns any creasote (sp) in the chimney or am I wrong?

3- Do I have to keep a hot (500 degree) fire going all day even if I have to open doors and windows because I am baking my family out or is it ok to be just above creasote level on the thermometer?

4- How can I tell if I am getting dangerous levels of creasote buildup? What can I do about it other than putting my hubby up on our 12/12 roof (with snow) to check it out? We don't have a screen on our cap, just a cap.

5- Do we need a screen on our cap?

6- I have noticed I have to run the stove with the air know all the way out more and more and not getting as high of stove temps. Am I doing something wrong? The stove has only been in use for about 3 weeks now.

7- Are you tired of my questions yet? :red:

Thank you...

1-I have an ash pan. Should I still move the coals to the front for the air wash to work? I have been just moving them around and smoothing them out over the bottom.

2- So as long as I am not getting alot of smoke, and I am getting small flames, I am not getting crosote? See I thought if I wasn't up to temps on my 2 thermometers, I was getting crosote.

3- ok

4- Our stove is on the first floor with no access from the basement. As fas as I can tell the only way to look up the chimney is to take off the pipe on the top of the stove.

5- The inspector never said anything.

6- Well I have new contacts but apparently still cannot spell. I meant air knob but thankfully you were able to see that. My manual says not to run the stove with it on full for more than 30 minutes, so I try not to, but when I start to push it in to like a 4 the fire starts to die down and the temp evens out and either stays there or goes down. It takes longer than a half an hour to get to temps that make it get up into the "safe zone". I am trying to make sure to use only dry wood however my hubby sometimes sneaks some really heavy stuff into the wood pile to burn it up.

7- Thank you

Ok from the stove to the chimney is a 5' approx of double wall black pipe. Then it connects to a Supervent chimney that is about 13 foot to the shingles of the roof and about 4 foot above the collar outside. We do not have a damper because Napolean told us not to use one. We only have the one on the stove. We do notice a semi loud whoosh as it is heating up. Kind of like a train passing by far away I guess. Once the stove is heated up and we open the door, it makes a whoosh yes.