Over Firing?

At what point are you over firing your stove? Obviously if it's glowing then your way too hot. But how do you know when you've reached your stoves limit of burning safely and crossed into an unsafe situation causing damage to your stove and a possible fire in your home and injury to you?

Smell, it burns your skin if you get close, if your metallic thermometers fall off of the stove and lost their magnetism (Ive had this happen), if you are using much more fuel than you think you should be. Those are just a few.

Thanks for the response! I don't run my stove very hot, in fact I keep it at or just above idle for the most part but I was just curious about it.

Why not use the stove thermometer as your guide? I keep my max temp on the Hitzer just below 600. Magnetic thermometers do fall off the stove at higher temps. Good luck

Beeman wrote:Why not use the stove thermometer as your guide? I keep my max temp on the Hitzer just below 600. Magnetic thermometers do fall off the stove at higher temps. Good luck

Where you measuring that at? The stove area meaning.

I measure mine on the top plate to the right of the hopper .. 600F would clearly be over firing ... max on that point is about 450F.

Awhile ago there was a thread about how to reduce clearances with various designs of heat shields. Bot those mounted on stoves and on walls.

If I remember correctly, buried in some of the info for the national fire code, it mentions they determine safe distances by checking surface temp of combustibles near the stove as a way of their testing safe heat levels. Again, if I remember correctly, the surfaces should never get up to 180F.

The reason is, the shielding should be able to protect during worst case situation such as an over-fire condition. That might give you some more perspective on what temps to avoid ?????

If the stove is running so hot that combustible items such as walls and floors, at the specified clearance distances, are getting close to 180F, (if that's even possible ? ) then I wonder if that might also be considered an over-fire ????

Paul

davidmcbeth3 wrote:

Beeman wrote:Why not use the stove thermometer as your guide? I keep my max temp on the Hitzer just below 600. Magnetic thermometers do fall off the stove at higher temps. Good luck

Where you measuring that at? The stove area meaning.

I measure mine on the top plate to the right of the hopper .. 600F would clearly be over firing ... max on that point is about 450F.

I guess it depends on the stove and it's purpose. Cast iron can take higher temps than 600.

That 600 would be average for the cook top of my range (measured with an IR gun). 700-750F is where we have to get the cook top when we want to deep fry foods, or boil large pots of water when canning.

At 600F, or less on the cook top, an 8 inch round, stainless steel pot of water will not keep a rolling boil with a dash of salt and a pound of spaghetti in the water. And deep frying chicken in a 12 inch cast iron Dutch oven, won't happen below 700F.

Paul

Took the Crane to 740 on a -20 night with wind blowing 50 off the water while way past design it lived through it just fine. Not something I want to repeat though.

I go buy a magnet thermometer that I leave on the top of the sheet steel barrel just below the top cast lid on my G6. I never let that go above 700*, I understand the pot will c higher than that, and location of the thermometer is everything and what its sticking on weather it be a steel barrel or a 3/8'' piece of cast. if I put it right above the pot ill c higher temps and keep the stove cooler, if I was to place it on the top were the finial sits id c less temps and have a chance of over firing the pot. If that makes sense, I think most of the antique cylinder stove owners place there thermometer on top of the barrel and do not have any over fire issues. Maybe other warm morning members will chime in on there placement.