Running your hand fired stove/furnace can be thought of as having two different stages, requiring 2 different techniques:
Warm Weather Technique: (for me, normally all but mid December through early Feb)
(Lower stove temps needed as outside temps cool but not cold & chimney draw poor)
1. Stove temps low (120*-200*)
2. Real danger of running stove so cool you could lose your fire (recommend this http://www.smarthome.com/3219/Redi-Chek-ET-73-Rem ... ter/p.aspx)
3.(Low coal consumption (for me around 20-30lbs/day)
4. Takes longer to shake down/reload due to waiting for fire to liven up with ash door open.
5. "Window-Stat" adjustments my be necessary
Cold Weather Technique: (for me, normally mid December through early Feb)
(Higher stove temps needed as outside temps cold & chimney draw good)
1. Stove temps higher (200*-350*)
2. Real danger of overfiring stove ( recommend http://www.smarthome.com/3219/Redi-Chek-ET-73-Rem ... ter/p.aspx)
3. Higher coal consumption (for me 40-60lbs/day)
4. Faster shake down procedure as no need to wait or fire to live up & good draw on chimney
5. More need to wear eye protection & even a cap (high heat BAKES my bald head as I shake down the stove)
6. Humidifier necessary to keep house comfortable.
Hand Fired Coal Burning Stages
- grizzly2
- Member
- Posts: 844
- Joined: Tue. Feb. 12, 2008 7:18 pm
- Location: Whippleville, NY
- Other Heating: Oil foilfurnace, Jotul#3 woodstove,electric base board.
Hey Devil,
Sounds like I have been doing things about right with regulating my fire by the season. You are refering to temps with a magnetic thermomenter on the stove pipe, right? I went to the link you gave. Tell me, doesn't your meat tast sulphery when you smoke it in the Harmon? I will take your advice about the hat for cold weather grate shaking and for the same reason you wear one.
Sounds like I have been doing things about right with regulating my fire by the season. You are refering to temps with a magnetic thermomenter on the stove pipe, right? I went to the link you gave. Tell me, doesn't your meat tast sulphery when you smoke it in the Harmon? I will take your advice about the hat for cold weather grate shaking and for the same reason you wear one.
That's why I'm thinking about a stoker!!!gambler wrote:Warm Weather Technique: Fill hopper and empty ash pan.
Cold Weather Technique: Fill hopper and empty ash pan.
Power outage Technique: Show up at Devils house.
DON
Yes...about 12" above the stove on the pipe. (where you place it really doesn't matter....Just mentioned 12" because that's about where mine is....lower=hotter ...Higher=coolergrizzly2 wrote:You are refering to temps with a magnetic thermomenter on the stove pipe, right?