zink442 wrote:I have a Baker and have been burning for a few years now with no issues. I shake down once in the morning and once in the evening and run the door temp between 200-400* with a draft between .05-.07, (its very capable of higher temps but this is all I need to stay toasty). I shake down until I get some red burning ashes and a couple chunks across the whole ash pan, I then have a really good orange glow in the bottom. A few things I learned with this stove was to get a really hot wood fire going and then start adding coal a little at a time until its full, keeping the temps really hot then throttling it back when full. I found if you start out with a cold startup, it seems to never get a good heat output. Once its going and ready to refill, I open the bottom door, shake it down as described the let it run till the top stove pipe rolls up to about 500* and add a shovel of coal to fill it up, then shut the lower door when flames are rolling off the top and the top pipe temp starts to rise back to the 500-550 range. I usually have about a 100* difference between my door temp and the stove pipe temp after it is running for a while. I'm also very impressed with the quality, welds and materials used which is why I purchased this stove. I have a 2400 sq ft fairly insulated rancher, stove is in the basement and it is my heat source that keeps upstairs about 78* and basement about 88*. I started with red ash coal then switched to white ash and the temps were about the same, the white ash seems to produce about 40% less ash when shaking down. With the red ash, I got a full ash pan every shake and with the white ash, I get a full pan about every 2 shakes. Hope this helps, it sounds like you are not shaking enough and chocking it out. Mine will run about 24hrs with no problem on a full load with moderate burn, it just takes a lot longer to refill adding a little coal at a time and keeping the flames and temperature at the stove pipe hot and roaring. Shaking and refilling 2x a day takes about 5 min each time compared to about 20-30 min, doing it once a day.
Funny you should mention "if starting cold, you don't seam to get the heat out". Also, when tending, "get a mounded full bed of coals HOT, then throttle back". You just described my D.S. stove.
The bakers appear to be a nice, well built stove. When re-searching to buy my first "new" coal stove, I looked at Baker's. Ended up going with HITZER, due to location & price.