Stove Top or Stove Pipe?

[Vermontster]

I always thought that the thermometer goes on the pipe, but I have read about stove top temps...
so which do you monitor?

 

[oregonrider]

I do both, a condar probe in the pipe and a rutland thermo on the stove top. roben.

 

[tutu_sue]

I do both as well. Condar Fluegard probe and Condar Chimgard magnetic on top of the stove.

 

[myzamboni]

I do both as well. Condar Fluegard probe and Condar Chimgard magnetic on top of the stove.

Sue, on your Jotul, what is the temperature differential between the stovetop and the stovepipe? I only have a stovetop and am curious.

Thanks,
Tom

 

[tutu_sue]

It's depends on the point in the burn cycle. When I fire her up with a fresh load, the flue temp can get as high as 700F before the stove hits 450F and I start turning down the air. When in the combustion stage and I turn the air down to it's final setting, the stove top thermometer is around 500F, the pipe is running around 425 - 450F. In the charcoal stage, the stove top is around 400F and the flue temp is around 400F. However, the temps really depend on what kind of wood you're burning and how much you have in there. I usually burn red oak, like three 5 inch logs at once.

I'm so happy to have another F3-er on board, so that we can compare notes.

 

[Gooserider]

I always thought that the thermometer goes on the pipe, but I have read about stove top temps...
so which do you monitor?

Depends on the stove and setup. Some stoves have places that are ideal for monitoring, such as the griddle top on the VC top loaders. Other stoves, for instance those with convective jackets and / or heavy firebox insulation may not have a good place to monitor on the stove itself. Some pipes are easier to monitor than others. Single wall is easy, all you need is a magnetic stickon thermometer. Double wall is harder, you should use a probe type thermometer. Some setups, like most inserts and some rear exit into chimney setups you can't even see the pipe... So it all depends on the individual situation.

THAT you monitor is more important than WHAT you monitor, since the important thing is to know what constitutes "safe" and "unsafe" temps, and what the "best burn" range is, for YOUR setup, as opposed to anyone elses. This can take some figuring out. Start with the manual, some (not enough! :coolmad: ) will suggest the best places to monitor, and give reccomended ranges. Asking on the forums about your particular stove and setup may also get some good advice and the ranges that others use, but most important is to do your own experimenting- stove thermometers aren't always consistent, and everyone's setup is slightly different, so you need to find your own "sweet spot" numbers.

Gooserider

 

[minesmoria]

I have double wall pipe, so i use the condar probe. The stove is summit classic red and burn all softwood.

It usally burns around 800-1000 f then goes down a bit after its been on for an hour or so.

On start up some times i get it cranked to 1200 before i damper it down

 

[Vermontster]

I always thought that the thermometer goes on the pipe, but I have read about stove top temps...
so which do you monitor?

Depends on the stove and setup. Some stoves have places that are ideal for monitoring, such as the griddle top on the VC top loaders. Other stoves, for instance those with convective jackets and / or heavy firebox insulation may not have a good place to monitor on the stove itself. Some pipes are easier to monitor than others. Single wall is easy, all you need is a magnetic stickon thermometer. Double wall is harder, you should use a probe type thermometer. Some setups, like most inserts and some rear exit into chimney setups you can't even see the pipe... So it all depends on the individual situation.

THAT you monitor is more important than WHAT you monitor, since the important thing is to know what constitutes "safe" and "unsafe" temps, and what the "best burn" range is, for YOUR setup, as opposed to anyone elses. This can take some figuring out. Start with the manual, some (not enough! :coolmad: ) will suggest the best places to monitor, and give reccomended ranges. Asking on the forums about your particular stove and setup may also get some good advice and the ranges that others use, but most important is to do your own experimenting- stove thermometers aren't always consistent, and everyone's setup is slightly different, so you need to find your own "sweet spot" numbers.

Gooserider

Thanks Gooserider, that makes good sense to me

 

[myzamboni]

It's depends on the point in the burn cycle. When I fire her up with a fresh load, the flue temp can get as high as 700F before the stove hits 450F and I start turning down the air. When in the combustion stage and I turn the air down to it's final setting, the stove top thermometer is around 500F, the pipe is running around 425 - 450F. In the charcoal stage, the stove top is around 400F and the flue temp is around 400F. However, the temps really depend on what kind of wood you're burning and how much you have in there. I usually burn red oak, like three 5 inch logs at once.

I'm so happy to have another F3-er on board, so that we can compare notes.

Thanks Sue! This is very helpful. I don't have oak, but have almond (and I'm saving that for when it is colder), so I have a good baseline to work with.

Cheers,
tom

 

[Highbeam]

I only have ever used the stove top thermometers. Both of my stoves have given temperatures which are overfire temps and I want to stay below that. Why should I worry about how hot the stove pipe gets? So long as there is no smoke and the stove itself is run at a reasonably high temp to prevent creosote. The stove top temp tells me how much heat is being pumped into the room. That I can use.

 

[Gooserider]

I only have ever used the stove top thermometers. Both of my stoves have given temperatures which are overfire temps and I want to stay below that. Why should I worry about how hot the stove pipe gets? So long as there is no smoke and the stove itself is run at a reasonably high temp to prevent creosote. The stove top temp tells me how much heat is being pumped into the room. That I can use.

That works for your stove, where you have a good monitoring place on the stove - not all stoves do, and the data about what the stove should give for readings. There are stoves where the pipe is the preferred method of monitoring, and other circumstances where it's best to watch both. Note the recent discussions of people with cats about how kicking in the cat makes the flue temperatures drop when the cat lights off.

There are also some cases where a flue thermometer might indicate a problem faster than a stove top thermometer - especially on a slow reacting stove like a soapstone - How hot does the inside of the stove have to get before the heat gets to the outside and sends the thermometer into the over-fire zone. Presumably the stovepipe has also gotten hotter than normal, and monitoring the stovepipe might give an earlier warning.

As I said earlier, there is no one right answer for all situations.

Gooserider