My neighbor is the only one that smokes out the block, and that chit is annoying. And it stays like that for 20-25 minutes,No problem heating my Cape in an outage last year. Plus I don’t smoke up my neighborhood 😉
I grew up with old school stoves and prefer the newer stoves much better. Old days folks burned unseasoned wood leading to quick creosote buildup. The newer stoves require seasoned wood to work properly.
20-25 mins isn't bad at all. Many people burning old stoves smoke the whole time until they are to coalsMy neighbor is the only one that smokes out the block, and that chit is annoying. And it stays like that for 20-25 minutes,
Yeah but it’s a lot of smoke tho, it travels to my house. But I know when he goes out and have it slow burning that’s when it’s smoking all day. When I start mine. It smokes 5-10mins and the smoke disappears20-25 mins isn't bad at all. Many people burning old stoves smoke the whole time until they are to coals
What kinda stove do you have?I think a lot of this boils down to radiant heat verses convection heat. Most EPA stoves are shielded and give off a lot of convection heat thus the comment above about needing a blower. Radiant heat just feels better.
What kinda stove do you have ?I agree with the above post. I have oil heat for nights, and it just isnt the same heat. Its easy to get fast heat, but its not radiant. No comparison in my book.
Jotul F45 primary heat source in my log cabin and a Jotul 602 CB in my workshop.What kinda stove do you have?
I would say many don’t know basic concepts. Even though I grew up with stoves I’ve learned a lot here. Top down starts was foreign to me. I have friends even my buddy in Maine that would benefit from this forum. He is an old Yankee who is stuck in his ways. Thinks it is ok burning Ash that was cut the same year and 6 month old Oak. He has a Jotul 500 V3 and had a chimney fire a few years back. I bought him a moisture meter.It’s not surprising that view hangs around. It’s not just under dried woodthat clouds the reputation of today’s stoves, although that is likely the biggest. Many of the latest epa stoves require both greater understanding to set up and run well and more attention from start to cruise. That’s not to say that running a “classic” well doesn’t require attention. Through sharing here we have been educated or at least have to opportunity to learn to get the best from our stoves. How many who aren’t members or readers here struggle with things from basic operation to inadequate draft, to poorly designed stoves?
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