So a few questions on suspended pots and anything else you know about them.
1) Why are suspended pots found only in mica stoves (from what I've seen)? Were these just the most advanced and most expensive designed stoves at the time?
2) What is the nature of this design? Just trying to understand them.
a) I've read here that they are designed to drive the heat down to the base of the stove - is that simply for more heat
radiation and therefore more comfort at the floor and more efficiency?
b) How does that pot work? The design is just so different from a standard firepot - just trying to understand the
design and how all the parts work.
c) How do the grates work? They look a lot different as well.
d) How much more efficient are they really over a standard pot, all other things being equal?
e) Some are lined and some unlined - what difference does that make?
f) Can you mix coal sizes in these pots as you can with a standard pots to reduce draft and extend burn time?
g) How do the burn times compare with a standard pot, again, all other things being equal?
h) Do they hold up well over time? Just wondering about the longevity with the cast 'fingers' and overall more delicate
appearance.
i) What's it like finding parts for them and repairing them? Obviously depends in part on how common a given stove
is, but some experience along these lines would be helpful.
Any other experienced input is welcome as well, thanks!
what's the scoop on suspended pots?
- mntbugy
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Some light reading.
The who,what,why,where,when.
Start at about page 20.
Takes alittle to figure out how web page works.
https://archive.org/details/morninggloryorig01lit ... ew=theater
The who,what,why,where,when.
Start at about page 20.
Takes alittle to figure out how web page works.
https://archive.org/details/morninggloryorig01lit ... ew=theater
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There are two major advantages to the suspended pot.
By passing the hot flue gas down and around the fire pot, heat loss in that pot is greatly lessened, leading to a hotter fire with less air and more complete combustion across the diameter of the pot.
The second advantage is that the flue gasses are forced into closer proximity to the heat exchange stove walls than what would ordinarily be in an oak stove, thereby increasing efficiency. Also the gas is conducted lower to below grate level, increasing heat exchange surface.
Higher combustion and heat exchange efficiency.
By passing the hot flue gas down and around the fire pot, heat loss in that pot is greatly lessened, leading to a hotter fire with less air and more complete combustion across the diameter of the pot.
The second advantage is that the flue gasses are forced into closer proximity to the heat exchange stove walls than what would ordinarily be in an oak stove, thereby increasing efficiency. Also the gas is conducted lower to below grate level, increasing heat exchange surface.
Higher combustion and heat exchange efficiency.
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Thanks for that Artie, looks like some great information and already looks like it will be an excellent read!
Thanks Franco, I assume this is all true of cast iron pots as well as pots that are lined?
Thanks Franco, I assume this is all true of cast iron pots as well as pots that are lined?
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Lining the firepot with brick both protects the cast iron as well as increasing the inner temperature on non suspended pots.
Spacing the firepot away from the sides as is done in the Chubby and other stoves also is beneficial to combustion by increasing temperature held in the firepot. The airspace acts to insulate,.
Spacing the firepot away from the sides as is done in the Chubby and other stoves also is beneficial to combustion by increasing temperature held in the firepot. The airspace acts to insulate,.