Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

  • Announcements

    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
Sign in to follow this  
Fazerfish

Wood burning stove

Recommended Posts

I've got a question maybe someone can answer for me.

I've got a gas furnace in my garage hanging from the ceiling, and use it all winter. I've been thinking about getting a wood burning stove to save on the gas and burn up some scrap wood that always seem to accumulate.

Do you think I could just pipe up the exhaust thru the existing exaust ductwork for the furnace? That ductwork tee's off into the furnace, and maybe I could punch out the bottom of the tee and connect it to a wood burning stove's exhaust.

Not sure if this would work or might I be asking for trouble?

Share this post


Link to post
Share on other sites

Well old time wood stoves were installed without insulated pipe,It was at least 6 inch pipe and was solo (only woodstove)

I believe to be covered in insurance you'd be foolish to go that way,even with a proper insulated pipe,ceiling pass through joint,and roof vent,I'd have it inspected and question your insurance carrier before installation,If its covered for fire loss.

Share this post


Link to post
Share on other sites

NO NO NO! More than likly you have B-vent from your hanger, you cannot vent wood through B-vent. Please do it right, or don't do it.

Share this post


Link to post
Share on other sites

That's what I wanted to know. Thanks. I think I'll stick to burning scrap in the firepit in the backyard and be thankful for the gas furnace. Gas will be soo cheap by this winter anyways the way things are going smile

Share this post


Link to post
Share on other sites

My shop had a wood burner in it when we bought our house. Our insurance co. wouldnt cover a wood burner in an unattached building. There theory was by the time you notice there is a problem the building will be a total loss.

Share this post


Link to post
Share on other sites

I have put two woodburners in two different houses that we have owned. In all honesty by the time you buy the sotve, single and double walled black stove pipe (depending on intallation) and the class A chimney it would take a long time pay off the original ivestment if you were going use it just for burning scrap wood. To answer your original question you would not be able to vent it out of an existing vent of a gas appliance. I had that idea a few years ago and got the big, "NO" from the insurance company.

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  



  • Posts

    • I will decide if that is true when I get my nills back out. hopefully soon. 
    • Would you be able to post pics of your bed again?  I really like that idea, very smart.  Would you make any changes on the next one.  Should get my firebrand shell this week, lots to do.
    • Beaver Bay sports rents although I've never used them. 
    • There's really no wrong way of doing a roast if ya ask me, it's all personal preference. Crockpot,  roaster, oven or boiled (del) . Although I do enjoy throwing cold smoke this time of year at a roast before it hits the roaster!!
    • 2nd that,  30 years here...
    • oh wow!!!!!  poster too!!
    • Yer gonna be blowin' chunks one of these days, Delbert. Why not just an easy overnight marinade, then in the crackpot on low, and lift that lid a few times to keep the heat low? I always pull mine at 4-5 hours on LOW, not the 6-8 they say. I have about 155* internal and still pinkish at that, and I have 3 different crackpots I use. Never had it fail in oh, ten or fifteen years.....maybe because I always do a top round or rump, instead of an arm or chuck. You DO  occasionally get a tougher one, that has a lot of sinew in it, that's why I eyeball mine so carefully. (working 2 yrs at the butcher shop helped, too) I always let it sit in a covered glass dish for 10-15 mns before I start slicing away....
    • I worked with stainless for 28 years, it's the way to go.
    • Yeah, I forgot to include the LEM, which is basically the Rikon with a different badge. I know that style will cut better and definitely be a better unit. Just not sure if I am going to justify the price at 2x higher for a very occasional piece of equipment.    A wood bandsaw could be used. The saw doesn't know whether it's cutting meat or wood. The difference is that a stainless table and blades would be preferred IMO. Cleanup probably isn't much different between all of them.
  • Our Sponsors