Lighting A Fire; Flash Fire; Extended Fire; Smoking - Napoleon EPI 1101 Installation And Operating Instructions Manual

Burn only dry seasoned wood. It produces more heat and less soot or creosote. Freshly cut wood contains
about 50% moisture while after proper seasoning only about 20% of the water remains. As wood is burned,
this water boils off consuming energy that should be used in heating. The wetter the wood, the less heat is
given off and the more creosote is produced.
Do not burn ocean beach wood. Its salt content can produce a metal eating acid. When refueling open the door
slowly to prevent smoke spillage. Use a pair of long gloves (barbecue gloves) when feeding the fi re. Because
these appliances burn at the front, they are clean and effi cient, but they are also very hot and gloves are useful.
Keep a small steel shovel nearby to use as a poker and to remove ashes. Do not store the wood within 3 feet
(1m) of the appliance.
DO'S
• Build a hot fi re.
• Use only dry wood.
• Several pieces of medium sized wood are
better than a few big pieces.
• Clean chimney regularly.
• Refuel frequently using medium sized wood.
• "Fine Tune" the air settings for optimum
performance.
6.5

LIGHTING A FIRE

6.5.1 FLASH FIRE

A fl ash fi re is a small fi re burned quickly when you don't need much heat. After your kindling has "caught", load
at least 3 pieces of wood, stacked loosely. Burn with the draft control fully open or closed only slightly.

6.5.2 EXTENDED FIRE

Load your larger pieces of wood compactly, packed close enough to prevent the fl ames from penetrating it
completely.
After approximately 30 minutes, depending on the size of the load, close the draft control completely making
sure that the fi re is not extinguished.
DO NOT OVERFIRE THE APPLIANCE!
Overfi ring can occur by:
A. Burning large amounts of smaller wood pieces such as furniture scraps, skids or treated wood;
B. Vigorously burning large loads of wood with the draft control on "HIGH" (fully open) for long periods of
time (one or two hours).
6.6

SMOKING

A properly installed appliance should not smoke. If yours does, check the following:
• Has the chimney had time to get hot?
• Is the smoke passage blocked anywhere in the appliance, chimney connector or chimney?
• Is the room too airtight and the air intake not connected to the outside? Try with a window partly open.
• Is the smoke fl ow impeded by too long a horizontal pipe or too many bends?
• Is it a weak draft perhaps caused by a leaky chimney, a cold outside chimney, too large a diameter of
a chimney, too short a chimney, or a chimney too close to trees or a higher roof?
• Has a direct fl ue connection been used rather than a chimney liner continuous from cap to appliance
fl ue collar.
DON'TS
• Take ash out immediately. Let it accumulate to
a depth of at least one inch. A good ash layer
provides for a longer lasting and better burning
fi re.
• Burn wet wood.
• Close the door too soon or damper down too
quickly.
• Burn one large log rather than two or three
smaller, more reasonably sized logs.
• Burn at continually "low setting", if glass door is
constantly blackened. This means the fi rebox
temperature is too low.
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W415-0764 / 03.29.10