You have been a big help...one more question for now. The owners manual says to run the stove wide open for 15 minutes a day. Do you know what is open? startup air? plus air control full up? do you know if they mean damper open too? Do you ever run for a short time with the ash door cracked open to get up to temps faster? So what does wide open mean? I am guessing this is to burn off creosote?
Good questions. I don't remember that from the owner's manual anymore, but I'm sure that I run it wide open for longer than 15 minutes per day. By wide open, I think they mean either the start-up air and primary air (for a completely new fire from a cold firebox) or from the wide open primary air when doing a re-load on coals. I only use the start-up air when starting a brand new fire from a cold firebox. As soon as the chimney hits temps of 400 based upon my probe thermometer (which happens to be when the fire is going pretty good and likely to continue growing quickly), I shut off the start-up air. That's usually in 10 to 15 minutes. From this point, my procedure is about the same for new fires or reloads. I keep the primary air open until I hit temps of 500-550, and then start to close it down so that it levels off at about 600-650. That's at least 20 minutes on a new fire and at least 15 minutes on a reload.
The only time that I might crack the doors open is on a reload. If I don't have many coals left on the reload, it will ignite the new load more quickly, so that the wood doesn't
smolder as long before catching. As soon as it ignites, the door goes closed. It's a bad idea to ever leave the room with the door cracked. Life happens (kids, dogs,
emergency phone calls), and it's too easy to let the fire get away from you. If I have a normal reload, and the fire catches in a few seconds, I don't crack the door.
Last, the wide open burns at the beginning of the reload do help burn off that light dusting of creosote that everyone gets even when burning good seasoned, dry
wood and with good burning practices. Since this is your first year burning with the Isle Royale, I recommend checking your chimney monthly during your first burning
season until you are confident how much creosote is forming. I've found that I can generally go a whole season and only end up with a couple of cupfuls at the
end of the season (with a 20 foot plus chimney). Even with that though, if I get a nice day in January or February with a dry roof, I'll go up there and take a peek down
the chimney to make sure that nothing has changed.