Instruction Manual

Page 14
500IH-I05-020320
drippy and sticky or shiny and hardened. Quite often, all forms will occur in one
chimney system.
If the wood you are using is water logged, or green, the fire will tend to smoulder
and not warm the chimney sufficiently. Wet wood causes the whole system to
be cool, and inefficient. In contrast: dry wood means a hot fire, which results in
a hot flue, and a hot flue means much less creosote clogging up your chimney.
The cooker’s firebox is designed to operate at very high temperatures to burn
the gases and particles released from the wood, which means less air-pollution.
Charcoal
When most of the tar and gasses have burned the remaining substance is
charcoal (ash in it’s finer form). A hot bed of charcoals and ash can enhance the
combustion process when burning larger pieces of wood. Start with a small fire
to develop a bed of glowing embers. As the charcoal bed develops and the
cooker heats up, slowly add larger and larger pieces of wood. It takes time to
build a good charcoal bed, but it is well worth the effort. Only empty excess ash
periodically and always leave a bed of ash on which to light the next fire. When
wood burns it gives off volatile gases which contain calorific heat value.
NOTE
The above text is a guide only. The ideal operation of your cooking stove
depends on a number of factors which vary with each installation. Gaining
experience on your cooking stove is the only way to learn its best operation.
COOKING WITH THE COOK STOVE
The oven and hotplate are heated directly by the fire. In order to heat up the
oven and hotplate, the fire should be lit as described on page 6.
The temperature of the hotplate is graduated from the inside out. Machined
base pans are essential as heat is transferred to them via conduction.
Food may be cooked directly on the hotplate if desired. The bolster lid may be
left down when the hotplate is not in use in order to keep it at a cooking
temperature.