Second year burning, after a trying year with truly seasoned wood. Man it get's cranking fast compared to last year! What a difference seasoned makes. My question is about stove temps.
QF 4100I. Rutland Thermometer at 600 degrees, just in the upper portion of the burn zone, mounted at the left side of the stove door. This is usually where the stove stays for where the thermometer is mounted, the 500-600 range, with the air one-two notches from being all the way closed to closed. Thing is, I've noticed lately that when it gets to the 600 degree range, the top of the stove, right in front of the exhaust port, is red. Not a Rudolph red but red enough for me to have noticed. Its not the entire area of the stove but seemingly right where the flames take the angle up into the liner. Even when the air's all the way out and the blower's on it still cruises on in this range and this happens. Is this normal for stoves or is this overfire?
Thanks for all the help over the months!!
Ian
QF 4100I. Rutland Thermometer at 600 degrees, just in the upper portion of the burn zone, mounted at the left side of the stove door. This is usually where the stove stays for where the thermometer is mounted, the 500-600 range, with the air one-two notches from being all the way closed to closed. Thing is, I've noticed lately that when it gets to the 600 degree range, the top of the stove, right in front of the exhaust port, is red. Not a Rudolph red but red enough for me to have noticed. Its not the entire area of the stove but seemingly right where the flames take the angle up into the liner. Even when the air's all the way out and the blower's on it still cruises on in this range and this happens. Is this normal for stoves or is this overfire?
Thanks for all the help over the months!!
Ian