How to stoke a stove?

The question, at first glance, may seem naive and even ridiculous. But how to properly heat the stove, they know not all. Basically, the prevailing view is that you can sink as you please and as you like. Practice shows that this ratio increases inefficient fuel consumption by 15-20%. Thus, a too-closed blower door does not let in enough air, which slows down the combustion process and contributes to the formation of water vapor on the walls of chimneys, which destroy the masonry. Raw firewood will lead to deposition of tar and soot on the walls of the smoke channels, which reduce cravings. So, how to stoke a stove?

How to flood a simple stove

Before you make a fire in the furnace, you should:

  • clean both ash chambers of ash;
  • open the valve;
  • the first thing is to lay dry and thin branches for kindling;
  • cover and fire the door.

It is equally important to properly load firewood in the stove and maintain fire. For this:

  • to throw dry firewood in the firebox chamber;
  • close the furnace door and fully open the blower;
  • re-load firewood in case the previous load burned to the state of red coals;
  • stack firewood evenly, which will ensure their uniform combustion.

Maintain traction in the stove is necessary with the help of the blower door, focusing on the color of the flame. If it is red with dark stripes, and the smoke is black, then increase the flow of air. And if a hum is heard from the stove, and the flame acquires a bright blinding color, this means that too much air is supplied and it should be reduced. The normal is considered a golden-yellow hue of the flame, which is accompanied by a slight crackle of burning wood.

How to heat the Russian stove

In addition to heat, the Russian stove gave people bread and food. Not a single dish cooked on a gas stove can be compared in taste with the same cooked in the oven. As older people say, the food in the oven is not cooked, but “ripen”. Before you flood the Russian stove, the hostess said a prayer. And this once again underlines the special attitude to this process. Well, by crossing over, we proceed:

  • dry firewood should be decomposed well, alternately stacking parallel bars longitudinally, and then across the furnace;
  • in the well or under the first logs, place thin slivers or paper;
  • without fail before ignition, open the valve to allow the smoke to go outside through the chimney;
  • Using a match or other source of fire, set fire to the slivers (paper) in several places;
  • let the wood burn and set aside if necessary;
  • with the help of the grip, you can put in the oven cast iron for cooking;
  • if the wood is burned out, you can remove the ashes and coal residues.

This is exactly the moment when bread was put in the oven before. Covered gate valves and dampers kept warm inside the stove. It was enough for baking or for food to “ripen” and stay hot. And the room was heated by the heat of the stove for a long time.

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