Table of Contents
Advertisement
MAINTENANCE AND CARE
Chimney Maintenance
Regular chimney inspection and maintenance
combined with proper operation will prevent
chimney fires. Keep your chimney clean. Do not
allow more than 1/16" (1.6 mm) creosote build
up in your chimney. The amount of creosote
will depend on variables such as frequency of
use and type of fire. We recommend that you:
A. Initially inspect the chimney system weekly.
From this, you will learn how often it will be
necessary to clean your chimney.
B. Have your chimney cleaned by a qualified
chimney sweep. If you wish to clean it
yourself, we recommend using a stiff plastic
or non-metallic brush. If a metal brush is
used, its size should be slightly smaller than
the flue to avoid damaging the chimney. Do
not use a brush that will scratch the stainless
steel interior of the chimney.
C. Do not expect chemical cleaners to keep
your chimney clean. The rain cap can be
removed for inspection and/or cleaning of
the chimney.
CAUTION: It is necessary to remove the baffle
from the top of the firebox before cleaning the
chimney. See "Top Baffle Removal Prior To
Chimney Sweep."
Dealing With a Chimney Fire
Regular chimney maintenance and inspection
can prevent chimney fires. If you have a chimney
fire, follow these steps:
1. Close the fireplace door and the combustion
air controls.
2. Alert your family of the possible danger.
3. If you require assistance, alert your fire
department.
4. If possible, use a dry chemical fire extin-
guisher, baking soda or sand to control the
fire. Do not use water as it may cause a
dangerous steam explosion.
5. Check outside to ensure that sparks and hot
embers coming out of the chimney are not
igniting the roof.
6. Do not use the fireplace again until your
chimney and fireplace have been inspected
by a qualified chimney sweep or a Fire
Department Inspector.
Achieving Clean Burns
Check the exhaust in about 15 to 20 minutes
(see below). Large amounts of smoke indicate
an improper burn setting (either too high or too
low). Adjust and recheck in 5 to 10 minutes.
6
OK
Figure 2
FUEL
What does "Well-Seasoned" mean?
When a tree is cut down, the wood is green,
full of sap and moisture. This moisture content
can exceed 80%, which must be reduced to
less than 20%. Wood properly seasoned is
then capable of generating the heat the stove
was designed to provide.
Green wood does not burn easily. Attempting to
burn green wood often results in a lot of smoke
and very little fire. Time is the most important
factor in seasoning wood. Ideally the moisture
content should be reduced to 11-20%. NOTE:
The use of a firewood moisture meter is rec-
ommended to ensure the firewood contains
less than 20% moisture.
Seasoning Guide
Softwoods - 6 months to 18 months
Hardwoods - 12 months to 24 months
Logs that are 5" diameter across or larger should
be split in half, three pieces if over 8 inches, and
four pieces when over a foot across. If a tree
has been dead for 2 - 4 years it still needs to
be cut, split, and seasoned for 6 to 24 months
depending on the wood.
NOTE: DIAGRAMS & ILLUSTRATIONS ARE NOT TO SCALE.
8 Ft.
8'
(2.4M)
Figure 3
WARNING
Disposal of Ashes: Ashes should
be placed in a metal container
with a tight-fitting lid. The closed
container of ashes should be
placed on a noncombustible floor
or on the ground, well away from
all combustible materials, pend-
ing final disposal. If the ashes are
disposed of by burial in soil or
otherwise locally dispersed, they
should be retained in the closed
container until all cinders have
thoroughly cooled.
WARNING
When processed solid fuel fire-
logs are used: Do not poke or stir
the logs while they are burning.
Use only firelogs that have been
evaluated for the application
in fireplace and refer to firelog
warnings and caution markings
on packaging prior to use.
Standard
Cord of
Wood
4 Ft.
4'
(1.2M)
4'
4 Ft. (1.2M)
Advertisement
Table of Contents
