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tcalo
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Post by tcalo » Wed. Feb. 18, 2015 11:46 am

I know the Chubby's are built like tanks, very thick metal. Much thicker metal than antique Oak stoves, plus no lining in the firepot. What is the reason, which performs better? How do modern box stoves compare? Just curious with all the different fabrication methods.

 
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Post by franco b » Wed. Feb. 18, 2015 12:14 pm

The Chubby fire pot has an air gap between it and the side of the stove which tends to insulate it just as a lining would do on other stoves that lack that air gap.

 
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tcalo
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Post by tcalo » Wed. Feb. 18, 2015 12:47 pm

What about metal thickness? Why do Chubby's use such thick metal while Oaks are thin?


 
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ONEDOLLAR
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Post by ONEDOLLAR » Wed. Feb. 18, 2015 5:39 pm

UL listing requires a certain thickness now that it did not exist 100 years ago. That is why the thin isn't used any more. As for the thick metal Chubby's use, as Larry would say.. THAT'S THE WAY uh uh I LIKE IT". With all due respect to KC and the Sunshine Band.... :lol:

per Larry: "Actually we wanted a unit barrel that would never burnout.. After 35 years its worked. Also, because we welded in a ring to suspend the fire pot and the steel bottom was welded into place the steel needed to be thick enough to handle the heat. Lastly when the stove was designed competitive wood stoves were using ¼” plate steel people were of the mind the steel needed to be thick."

The thin metal used in Oak and BB's lets literally the first heat the coal would produce radiate into the room. In some ways it is preferable. Also the UL testing now does a number on thin metal and it is hard to weld. Not to mention the rigors of shipping.

 
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Post by tcalo » Wed. Feb. 18, 2015 10:51 pm

Thanks for the explanation ONEDOLLAR.

 
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ONEDOLLAR
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Post by ONEDOLLAR » Thu. Feb. 19, 2015 2:53 pm

tcalo

Anytime!!!

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