Offset of verticle stove pipe between stoveand chimney
The wood burning stove is connected to the chimney using four ft.of double wall and two 90 degree double wall elbows at the chimney which travels another 12 feet through the roof This oause ffset is required to aligne the stove with the cgimney. It is not possible to reposition either stove or chimney.
the problem Is that the fire is hard to start and smokes badly until the fire and stove are hot. My question is thie cause due to this pipe installation or is there another reason? If this is the problem would replaceing the two 90 degree elbows with two 45 degree elbows improve the performance? If this is the solution how is it accomplished?
This is a Canadian made stove. made by LTD. Barrie Ontario Canada
Model EPA 1400 EPA # 027870 DATE CODE 04/17/01
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this was hard to find. Godin Woodburning Stove located in Abberdeen Scotland TEL 01224749051 I hope this helps. Also wondering if maybe you should dial a 1 first so that it does not connect you with a USA operator.Reply if you wish I am courious to this have a good day. Chenault
You can use wood stove gasket adhesive to reattach it. Or better yet, replace the whole thing, with wood stove rope gasket material. If you opt to do the latter, take a small 6" piece with you, when you go shopping for the rope gasket, as it's not one size fits all.Most hardware stores like Ace & true Value stock the wood stove rope gaskets. You will need to know the overall length that you need.
I would do that. It will undoubtedly smoke some the first time you use it, as the paint and oils on the pieces burn off. You want your food to taste like wood smoke, not paint smoke. I would leave the racks out and just wash them before you use them.
Use approximately 5 lbs of charcoal or a little more that a chimney charcoal starter and let it go grey and get your grill to the temp you are looking for then add the pecan on top of the charcoal in the fire box.
I notice you have an offset smoker. The idea is to get the coals going in the firbox (the smaller circular chamber). The heat from the coals will rise into the main smoking chamber (the large circular chamber) where the food is.
It is difficult to keep your temp set right (about 250) when smoking ribs, brisket or pork **** on a less expensive offset smoker. I don't know what kind you have but it looks like a Brinkman or Charbroil. I'm not being snobby about this as I have a Silver Smoker myself ($185 at Menards).
The solution is to modify it. Search the web for terms like "smoker mod/s". You should be able to find directions on inserting a heat deflection plate, extending your smoker pipe, even adding bricks to the bottom of the smoker chamber to hold the heat. Good luck.