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What temp guage to get and best placement for it.

Post in 'Classic Wood Stove Forums Pre-EPA (prior to 1988)' started by CK1950, Oct 26, 2011.

  1. CK1950 New Member

    joined: Oct 13, 2011
    7 posts
    Wichita, KS
    Hi everyone,

    This is a great forum with incredible information! I am very new to this forum and a wood stove. I recently inherited a CEMI Concept II insert and installed it with a custom made boot hooked on to a 8" flex liner. My question is what is a good temp gauge to get, where to place it and what temps should I be shooting for?

    Thanks for everyones help!
    Cliff
    CK1950, Oct 26, 2011
    #1

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  2. pen Super Moderator

    joined: Aug 2, 2007
    6,069 posts
    N.E. Penna
    http://www.condar.com/ makes some decent thermometers. I like these better than the more common rutlands because they have scales specific to the stove top vs the stove pipe. The rutland takes an average of these.

    Even still, the condar's range isn't perfect for every stove.

    Another option is to consider an IR thermometer gun. Many can be had from amazon.com. I'd suggest one that reads to 1000 degrees, then you can shoot the thing all over how ever much and as fast as you want. Also works great on the frying pans before throwing the pancakes in (or searing scallops, a steak, etc, etc.). Lots of uses for one of these.

    Of course, I have 3 thermometers on my stove, and an IR, and 2 more thermometers in the closet. Wife seems to think I have a problem. Run the stove for long enough now that the thermometers are mostly decoration, but while she doesn't admit it, they do help her operate the stove.

    pen
    pen, Oct 26, 2011
    #2

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