Dito. I hope you have gutters on the house to carry the liquid creosote away as it runs down your roof.
Creosote Questions
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I don't think it's the flue temps to blame here... boiling wood was the cause. when I did have the temp gauge it was always showing in the burn zone (confirmed with the kitchen probe).
don't get me wrong here, I appreciate the advise all around. just not sure I agree with this assessment using double wall.
one other thing... can you use the creosote flakes for anything?
already saving the ashes to make lye for soap.
already saving the ashes to make lye for soap.
What you'll be creating with your single wall flue and the coiled cool water pipes around it, is a very effective distillation apparatus.
How it will work is you will boil the water out of your wet wood, then you'll cool the steam as it goes through your cooling flue, and the result will be watery creosote condensation out the other end.
Now if you could only burn fermented corn mash, you'd have something.
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Smoke Stack
Member
Oh, man...I don't know, but I think that looks bad. We have opposite results: I had more build up at the cap (a cheap one at that), and you have more towards the stove.
Maybe, Begreen is right? My chimney is still (somewhat) shiny metal after sweeping. The only thing shiny I see in yours is creosote. I have nothing like that and I have a 3' horizontal section and 3 90's.
Has that wood been sitting on the ground?
Maybe, Begreen is right? My chimney is still (somewhat) shiny metal after sweeping. The only thing shiny I see in yours is creosote. I have nothing like that and I have a 3' horizontal section and 3 90's.
Has that wood been sitting on the ground?
yes. since February. just got it off the ground when we split it. had been sitting chunked up since felled.
we have got some skids for free on CL and been burning those with a small piece here and there. I hope the dry winter air speeds up evaporation on this wood, but not sure as we have had a LOT of rain over the past few weeks. and tarp blew off the big pile (4 cords or so).
will be primed for next year for sure!
I know there aint no stupid questions on burning wood
But this thread sure does make a guy wonder?
I'm sorry... some of us don't know everything. that's why we come to forums like this. for information.I know there aint no stupid questions on burning wood
Dont mean to knock ya Mr but just throw the creasote out as its just a mess waiting to happen in your house
I'll keep my comments to myself from now on..But hoping you figure out whats up with the burn eh!
Terry
I got about a half gallon once when I cleaned. I thought, I removed it because it's a fire hazard, surely that must mean it burns, and tried sprinkling some on the kindling to see if it had any value as a fire starter.
It did not.
I think it was a good question. I'm going to spread ash on my yard in the spring for the fertilizer value of it. This fireplace doesn't waste any part of the buffalo...
Soon after it was discovered and recognized as the principle of meat smoking, wood-tar creosote became used as a replacement for the process. Several methods were used to apply the creosote. One was to dip the meat in pyroligneous acid or a water of diluted creosote, as Reichenbach did, or brush it over with them, and within one hour the meat would have the same quality of that of traditionally smoked preparations.[15] Sometimes the creosote was diluted in vinegar rather than water, as vinegar was also used as a preservative.[16] Another was to place the meat in a closed box, and place with it a few drops of creosote in a small bottle. Because of the volatility of the creosote, the atmosphere was filled with a vapor containing it, and it would cover the flesh.[15]
The application of wood tar to seagoing vessels was practiced through the 18th century and early 19th century, before the creosote was isolated as a compound. Wood-tar creosote was found not to be as effective in wood treatments, because it was harder to impregnate the creosote into the wood cells, but still experiments[17] were done, including by many governments, because it proved to be less expensive on the market.[18]
The application of wood tar to seagoing vessels was practiced through the 18th century and early 19th century, before the creosote was isolated as a compound. Wood-tar creosote was found not to be as effective in wood treatments, because it was harder to impregnate the creosote into the wood cells, but still experiments[17] were done, including by many governments, because it proved to be less expensive on the market.[18]
Gee, may want to burn some green wood to build up a bit of creosote to bast that prime rib I have in the freezer, lol.
jatoxico
Minister of Fire
Good historical info LJ. I'm sure there are no carcinogens in creosote smoked/soaked meat
. Guessing that ain't done no more and the creosote from our stacks should be tossed.
The bulk of the mass of the stuff we remove from our chimneys is wood ash and fine particulates that get stuck to the liquid creosote compounds condensing on the flue surface, but the actual creosote compounds themselves are the same ones used to smoke meat as they have always been. And yes there is evidence that suggest that those compounds may contain carcinogens.Good historical info LJ. I'm sure there are no carcinogens in creosote smoked/soaked meat
In theory though, there is no reason you couldn't use the creosote from your chimney to cure meat. Just like there is no reason you couldn't use the ash from the stove to make primitive soap.
so... throw it out. got it!
and we are saving the ash for soap making. will post that once we get enough to make a batch.
basically 5-6 gallon of ash and some snow/rain water filtered through it to get lye water. add fat/oil and you get soap.
jatoxico
Minister of Fire
Just for the record I don't recommend you use creosote for smoking meat in theory or practice. It's nasty stuff that you should avoid contact with never mind ingesting.
jatoxico
Minister of Fire
I don't, but it can be done. I don't make soap out of wood ashes either, but it can be done.
The same "nasty stuff" that you say "you should avoid contact with and never mind ingesting", is precisely the same stuff you ingest when you eat smoked meat. It is the same compounds in the wood creosote that impart the flavor and preservative qualities to smoked meat, and yes, they are said to increase the risk of cancer.
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