Cooking/Warming Food

LsFarm · Post by **LsFarm** » Wed. Nov. 12, 2008 8:09 pm

I used my stokers out in the shop.. the air temperature was rarely above 50*, I'm sure this had an influence on my cooler temperatures.. That, and every make of stove is different,, the cfm of the distribution fan will be different from stove to stove..

But, don't you WANT the heat to be transfered into the air to heat the house/ room,, not retained in the stove body?? [except for cooking that is]

Greg L

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Horace · Post by **Horace** » Wed. Nov. 12, 2008 10:55 pm

Absolutely, Greg. I've thought of getting a new dist blower with a higher CFM rating than the original. Or is that just cooling the stove without any added benefit?

Oops, I just hijacked the thread.

LsFarm · Post by **LsFarm** » Wed. Nov. 12, 2008 11:02 pm

minor hijack. You can circulate too much air too fast, it will keep the stove body cool, but the air will not be hot enough to feel warm.. so there is a point where too much air will feel cool not hot.

Greg l.

Horace · Post by **Horace** » Wed. Nov. 12, 2008 11:14 pm

Thanks, Greg, that's pretty much what I thought, too. When it gets colder again, I think I'll just turn up the dist control so that it runs all the time rather than cycling. Now I just need to figure out a way to pipe the dist air upstairs as I have an older model Magnum that does not have a opening/collar to do so (hijacking the thread a little more.)