We are in the market for a flush insert and I think we’ve narrowed it down to the Lopi Large Flush Wood NexGen-Hybrid™ Rect. Or the Regency Alterra Pro i3000. Do you have any input on which brand is better or which unit you would choose. We have a large ranch probably 3000 sq ft or so and ideally would like it to burn over night and while we are at work so we aren’t relighting it every day. Any input you can provide would be greatly appreciated.
Flush Insert advice
- Thread starter Jjg5647
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They are both good heaters. I am less fond of the Lopi cat setup. It has no flame shielding. Both are flush, hybrids with E/W loading fireboxes so, long splits are ok, but it will not be able to be loaded to capacity due to the risk of logs rolling up against the glass.
NickW
Minister of Fire
New to inserts but it does seem like everyone suggests n/s stacking. Is there any harm in cutting shorter in staking n/s in these new inserts?
No harm. It's a PITA, but it will work. When you go to look at the desired inserts, bring a tape measure to see how deep the firebox is and what the wood will need to be cut to.
Note that E/W will work with longer splits, that's how these flush units are designed. It's the amount of wood one can load that will be less.
Note that E/W will work with longer splits, that's how these flush units are designed. It's the amount of wood one can load that will be less.
NickW
Minister of Fire
Start getting wood now for next burning season. Learn what woods season quickly and what takes a couple of years. Topcover wood stacks. Find firewood BTU charts with seasoning times for reference. Nothing burns unseasoned wood well and it is dangerous due to creosote buildup from the moisture and low temperatures. Beware wood sellers claiming their wood is seasoned. It generally is NOT.
The burn is controlled with the air control. Really shouldn't matter how much wood is in the unit as long as you follow proper charring and air shut down procedure to keep it from "running away".
I have about 12 1/2" I think from the andirons in the front to the back wall, so I cut to 11"-12" long. I have to be pretty diligent about stacking outside for seasoning to not go over about 3' high or the stacks aren't stable and tend to fall, and cribbing the ends is a pain at that short length. I stack on pallets 2 rows wide, 3' high with a row on top spanning the two. Cribbing the ends I'll often use a wider split in the middle spanning the 2 stacks and 2 narrow ones on the outside of the same height.
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The burn is controlled with the air control. Really shouldn't matter how much wood is in the unit as long as you follow proper charring and air shut down procedure to keep it from "running away".
I have about 12 1/2" I think from the andirons in the front to the back wall, so I cut to 11"-12" long. I have to be pretty diligent about stacking outside for seasoning to not go over about 3' high or the stacks aren't stable and tend to fall, and cribbing the ends is a pain at that short length. I stack on pallets 2 rows wide, 3' high with a row on top spanning the two. Cribbing the ends I'll often use a wider split in the middle spanning the 2 stacks and 2 narrow ones on the outside of the same height.
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