What do you think of efficiency regarding early Norwegian style stoves? The ones in question are the tiered style.
I was told years ago that this style allowed for secondary burns by holding the gasses longer. Although I was also told that only happened when burned hot.
From my sources the Jotul 606 was discontinued because Americans over filled and dampened there stoves too much building too much creosote. Apparently the Norwegians build smaller hot fires.
I was told years ago that this style allowed for secondary burns by holding the gasses longer. Although I was also told that only happened when burned hot.
From my sources the Jotul 606 was discontinued because Americans over filled and dampened there stoves too much building too much creosote. Apparently the Norwegians build smaller hot fires.
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