I have no idea, I've never seen one for this stove and haven't found any mention of it in the manual.
Outdoor Use
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Never mind i thought about it more and i was thinking of the moroso that looked similar. It had a heat sheild not the jotul.
I tried hanging the spark arrestor on the hook, but the only way it worked would have the screen handle resting against the stove surface, which would certainly melt it.
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Speaking of the spark screen, it has a little surface rust, I can clean that up, but should I paint it, season it like a pan?
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My_3_Girls
Burning Hunk
My_3_Girls
Burning Hunk
I've also notched the fire brick inside to be able to accept 2 pieces of angle iron to hold up a grill and pizza stone - I've tried the pizza stone in there over hot coals, and works ok - I need more practice. Fire was too hot, burned the crust before the top was cooked. Next experiment is to add another pizza stone on top of the first one to cut down the heat from the fire, and cook over coals instead of live fire. More pics when I get it dialed in.
you got there before me. congrats. i'm still waoiting for a day over 60 to put the final coat of paint on.
did you try offset grilling, moving all the coals to one side and pizza on the other. didn't think of cooking in the stove, but now i am.
My_3_Girls
Burning Hunk
I got lucky and found it in the enameled variety, so no paint needed. I hear you on waiting for a 60 degree day! I was concerned about the amount of smoke in the chamber, but rigged up that short piece of pipe, and it helped quite a bit. I'll probably add another 12" to 18" piece of pipe, shanty cap, paint black, and make it more permanent . Also working on possibly a water tank (non pressure) to heat the pool in the background - nothing crazy, but always looking for a project.
My_3_Girls
Burning Hunk
My_3_Girls
Burning Hunk
Wow, nice! What do you plan to do for the chimney? I still haven't gotten off my *** and hooked it up yet. Pizza season is upon us!
now comes the hard part (that's what she said)...anyway, moving it from the garage to the backyard. it's target spot is at the end of 75' of grass inclined ~ 8-10 feet.
sportbikerider78
Minister of Fire
That cracks me up!
I could totally see doing that if I lived in a development and couldn't have big open fires.
My_3_Girls
Burning Hunk
I put a piece of timber underneath it, on a two wheeler/hand truck/dolly and just wheeled it right into place. Update on the pizza aspect of it....I've blown thru 2 pizza stones now. Burning it too hot. I've made a tray out of old bed frame and will be putting fire bricks in that. Lined the bottom of the pan with sheet steel, and now even if the bricks break, they won't drop the pizza into the fire! Constant R&D.
I had the same issues when attempting to cook pizza in the stove. The best solution for our stove so far has been to let the fire really die down to small coals and ash, then rake most of the coals to the sides. I use brick on edge to raise the pizza stone above the remaining coals. Still the pizza cooks very quickly. I rotate it once after a minute and it's done about 30-60 seconds afterward. Our convection oven pizza is sooo much more predictable.
The back opening is 7". I thought I could use my current outdoor chimney, but no.
I converted my existing outdoor heater to a branch burner.
I converted my existing outdoor heater to a branch burner.
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My_3_Girls
Burning Hunk
There should be a reducer for that 7" to 6", or 7" to 8". I just tucked a 6" elbow inside the exhaust opening with the damper open and ran a couple of screws through the collar to hold to pipe in place. Added a standard section of 6" and a shanty cap to it, and flat blacked everything.
The only 7 to 6 I could find is a galvanized type. Will this be ok for wood burning? The collar on the stove is cast iron, are you supposed to penetrate this? If not, won't it fall off ? I'm using the top opening on my 602 so I never used the back vent.
My_3_Girls
Burning Hunk
Galv - I used galv pipe and painted it black, as I had it tucked in the garage attic. I'll probably get blown out of this forum, but it's a glorified chiminea, and after a few firings, I'm guessing the toxicity goes way down. Don't inhale the first few times.
Penetrate - yes, I drilled 3 holes in the collar on the back thru the cast iron, into the pipe. One at 9 o'clock, one at 3 o'clock - that secured the pipe, but it leaned back a bit. I put one at 12 o'clock, holding the elbow up a bit, and that fixed the lean. Also, stole an aftermarket thermometer from the smoker and drilled a hole in the face (forehead) of the stove so I know what my temps are inside the cooking area.
It's a full on redneck operation, but it works. Not for the fancy people. Don't know if you can tell, but I'm a scavenger.
Outdoors this is not much of an issue, but you can expect to be replacing the pipe more frequently.
My_3_Girls
Burning Hunk
Not bad for the first try. Definitely a fall sport, chestnuts got a little roasted, if you know what I mean.
Yum, that looks like paella for a crowd. You a real trooper for cooking in the strong summer heat.
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