Does anyone have a PE Alderlea with blower? How do you like it? Sound level? We are in our first year burning our T5. We opted for no blower, knowing we could always add it on if we wanted to.
Madison-Did the same thing with our t6. Added the blower after yr 1. Night and day difference in heat production/distribution, also allows for more control of the room/house temperatures especially with shoulder season etc. Can put a couple splits with the fan on low, vs more splits with no fan etc. I would not purchase another one without the blower.
It has a variable speed control, and temperature on/off - I toggle it not to use the temperature control as it tends to cycle on/off when the stove cools and warms. Pretty much have it on 24/7 when the stove is burning , about 5 yrs . I do take it off and blow and vaccum the dust out of the squirrel cage fans each spring.
2 phillips head screws to attach to the stove. It has about a 6-8 foot power cord.
I got it from tom at chimneysweeponline.com
Ex Yorker here.
Thanks so much! That is really great information, especially the dough rising. My wife loves to make bread and struggles sometimes in the middle of winter with less than ideal room temperatures. I think you just gave me the info I need to buy that new stove Thank you my friend!We went from the Castine to the T6 in an old 2000 sq ft farmhouse. It has been a nice improvement. Besides having more reserve power and a much longer burntime what we really like is the eveness of heat and dramatic reduction in temperature swing throughout the burn cycles. The swing away trivets are great. They allow an almost infinite temp range from hot stove top to gently dough rising.
Sounds great. It looks like the wall clearances on the T6 are very small, even without heat shields. Am I also correct in assuming this?Our house is 3300 sq ft, with about 30 ft ceiling in the center of the house. The t6 can heat our home adequately when the wind is not blowing and the air temp mid 20's. Our home is rather leaky. So in virginia with a smaller home you should be in great shape. I would suggest the blower option, as it allows a lot more control of the heat output with various amounts of wood loaded into the stove.
Ditto what begreen previously added. During the holidays, and many other nights as well, the top of our stove is used in various configurations to reheat food, keep foor warm etc. I used to cook directly on top of it, but hated myself when I would splash oil and garlic etc on the steel top. Bake potatoes are regularly cooked inside with double wrapped heavy foil.
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