That might just be what happened Paul, I did sprinkle a little more coal on to top it off but didn't shake it down. I didn't think it would need it after only a couple of hours burning. Learn something new every time I cook on this thing! Thanks for the tip!Sunny Boy wrote:Could be a combination of that. Plus, with the shallower firebox of the range, depending on how long the majority of coal had been burning, it may have needed some fresh coal and shake the grates ?Photog200 wrote:Something interesting happened today when cooking. I started the coal fire and it was going great...put it into oven mode and the oven was at 400° with the primary air only opened a little. Then all of a sudden (two hrs. later) the temps started dropping. I had to open the primary air all the way just to keep the oven at 350°. I am not sure if it was the temps outside warming up or if the chimney cooled off after putting into oven mode. I have a feeling it was the outside temps going up because it was in oven mode for a couple hrs before this started happening. I have to order two of those manometers!
When I'm doing a lot of cooking, to maintain higher cooking temps I have to shake the grates some and sprinkle on a layer of fresh coal about every two-three hours. Just one thin layer, but it does help keep the higher cooking temps up.
When not cooking, I can go for many more hours not having to do any of that when just using the stove for heating.
Could something like that be happening with yours ?