[TheForge] coal stoves

[ries]

I think the familiarity with this type of stove is very regional.
For instance, my area was settled between 1860 and 1900. And shipping  
expensive cast iron for the east coast, or worse, england, was just  
beyond most people's means. So the very tiny population that existed  
here before the first world war imported virtually NO coal stoves.  
Besides, in the northwest, firewood was free- coal, while it existed,  
was an expensive export product, or used in industry.
So everyone who has lived where I live has basically never seen a coal  
stove, and doesnt know they exist.
We used stone fireplaces, and later, cast iron wood stoves made in  
Everett, Wa.
Slash, which is what loggers leave behind after taking the big pieces,  
heated most rural houses around here for the last 100 years, as it was  
free for the taking.

ries


On Nov 5, 2009, at 9:46 AM, Mike Spencer wrote:


> Okay, Mike, so how are the coal fumes kept from the food, anyhow?

Um, well Bruce, if it's a coal *stove*, the fire is in the firebox,
connected to the smoke galleries in the stove, connected to the stove
pipe, connected to the chimney flue.  Unless you have a problem with
the draft in the flue, the coal smoke goes out that way.  If you *do*
have aproblem with the flue draft, the whole house may fill up with coal
smoke. Typically a small amount of smoke always escapes and so you can
smell it, just as you can often smell a bit of wood smoke in a
wood-heated house.

Since that's obvious and you're a very technical guy, I must be
missing something here.  Did I mis-read something?


- Mike

-- 
Michael Spencer                  Nova Scotia, Canada       .~.
                                                           /V\
mspencer at tallships.ca                                     /( )\
http://home.tallships.ca/mspencer/                        ^^-^^
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Ries Niemi
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http://www.riesniemi.com/