Can a stove pipe be too long?

Thanks! Never realized they carried it. I knew they carried double wall with stainless inner lining, but didn’t know they carried single wall.
Several searches online for ss single never produced anything either. Humph! Guess I didn’t look hard enough or in the right places.

 

Some places have it in black too...or like the doublewall stove pipe that you can buy from Menards (Supervent) it is steel on the outer and SS inner.

 

Yeah its one of my favorite stores...they keep teasing us with building one the next town over, but it is postponed as of right now...we are in that area at least once per week so it would be handy for sure...but might be a lil dangerous too!

 

If the stainless single wall stove pipe at box stores comes painted black as well, then I’m almost 100% certain I have overlooked it by not reading the boxes and just visually looking for “silver” or “chrome” looking stove pipe.

 

At least 3-5 Menards within 50 miles of me, a few Lowes and a few Home Depots.

 

That would be easy to do...

 

Now I feel so small.
Do you realize how many times I’ve probably walked right past this? Likely 4-5 years and never noticed them carrying it.

 

It's a kitchen queen 480. We bought it years ago to put in a cabin we were going to build. The cabin didn't happen, so we put it in the house.
I added another row of firebrick to the firebox and enlarged the air intake holes for more air at startup. We took the warming shelf off so we would have more room to cook with the humidifier pots on it. It's a solid stove. The picture is an older one. I was smoking some snack sticks over the right cleanout hole. It worked great. We have a small grate we put over the firebox hole to cook steak, brats, burgers, etc over an open flame. There is enough draft to keep the smoke in but the meat still picks up the smoke.

 

How big is your house? Is the range your sole source of heat?

 

It is our only source of heat. Our house is about 1400 sq ft. It started as a civil war cabin and has been added onto several times. It doesnt have a great layout, but it's a roof over our heads.

 

Hey…that’s a lot to he thankful for.

So it doesn’t overheat the house?
If I recall they have a fairly good sized firebox. Too much heat in shoulder season? Enough in deep winter? I imagine it does a fair job for you in shoulder season and late winter.

 

The firebox is about 5 cu ft.
It can easily cook us out of the house if we let it, but it's pretty easy to keep the house just right. Shoulder season is usually one fire a day, maybe 2, with just enough wood to get the stove hot. It will throw good heat for 3-4 hours after the fire is done. It has no trouble keeping up when temps are well below zero. We have had -50⁰ and the stove was just cruising along. We could have burned it hotter, but the house was 80⁰, so there was no reason to ask for more. I would compare the heat output of the 480 to a good barrel stove with fire brick. You get it going and you are NOT going to hold your hand over it. Stove top temps are usually 800+ with pipe surface temps of 300-325. This stove extracts a ton of heat from the flue gasses. Turn the oven on and open the oven door and you will have absolute gobs of heat. It's not uncommon to see oven temps of 500⁰ with a normal fire. We made pizza once when we had a pile of people over and we were cooking a pizza every 2.5 to 3 minutes.

You can have smaller (or intermittent) fires or use the summer grate to reduce the heat output. We can put a few cardboard boxes in it ( and nothing else) and it will take the chill off in early fall or late spring. It's that good at pulling heat and putting it into the house.

We had a Lopi answer before the cook stove and that little stove was cranking away all winter. The air tubes and fire brick were glowing almost 24/7. It just wasn't enough stove. The big cook stove is awesome.

 

So being a cookstove, it should be good at doing "low n slow" too, no? Or how would one go about cooking something that needed low heat?

 

The side over the fire is hotter and it gets cooler as you move across the cook top.
You can do low heat with a small fire if you want to, but it is easier to control the heat of your pan by moving it to the right temp zone.

 

I took a picture of the fire through the top plate. Lots of blue, purple, and white. The camera doesn't pick it up very well.