Hello to you all, I'm looking to figure out what's wrong with my Used Jotul I've been using for around a year or so. I'm to the point where I want to take the odd looking back part of the stove off to see it it's clogged. I'm not new to wood stoves, but I do not always burn the stove HOT. I use the sliding damper in the center of the ash shelf often to make a burn last longer. There is also a damper in the first section of chimney and try to use it when the big embers are present and only use it sparingly.
I try to do this when the is a large amount of larage embers in the burn chanber. I live in the high desert in New Mexico.
So I burn Juniper and Pinon... and mostly Juniper. Oak is not locally available at a price I can pay. Off Gridliving, and fixed income limit my choices. I try to burn wood I cut last year. I've had no problems till I tried to burn some of last year's wood. As an expiriment I cut up some very old oak scraps to about 8 or 9 inch lengths with good oak kindling.....
Same problem The smoke would rather go out the joints between the first two 6" chimney pipes. It also comes out around the front and side door to lesser extent. If I sneak the side door open Very Slowly the draft gets much better.
I began w/wood stoves in 1983. So I know when I'm handling un or partially seasoned wood, or sappy wood i.e, pinon.
Will it do any good to open up the back [ where the first chimney section leaves the stove?
Sorry this got long folks.
And thank you for your time and experience.
Ron
I try to do this when the is a large amount of larage embers in the burn chanber. I live in the high desert in New Mexico.
So I burn Juniper and Pinon... and mostly Juniper. Oak is not locally available at a price I can pay. Off Gridliving, and fixed income limit my choices. I try to burn wood I cut last year. I've had no problems till I tried to burn some of last year's wood. As an expiriment I cut up some very old oak scraps to about 8 or 9 inch lengths with good oak kindling.....
Same problem The smoke would rather go out the joints between the first two 6" chimney pipes. It also comes out around the front and side door to lesser extent. If I sneak the side door open Very Slowly the draft gets much better.
I began w/wood stoves in 1983. So I know when I'm handling un or partially seasoned wood, or sappy wood i.e, pinon.
Will it do any good to open up the back [ where the first chimney section leaves the stove?
Sorry this got long folks.
And thank you for your time and experience.
Ron