When operating a wood stove, beware of these potential safety hazards
Excess heat radiates from the stove, stovepipe or chimney. Don’t let small children and pets get too close
Sparks or hot coals could fly outside the stove when you open it to refuel. Floor protection should extend 18” in front of the stove.
Heat may be conducted from the chimney to a combustible material.
Flames may spurt out of the chimney or out of cracks in the chimney.
Box Wood Stove
Radiates warmth through the firebox to the surrounding air.
Draws air for combustion through the door.
Door is not tightly sealed, has no damper control and releases a considerable amount of unburned gas up through the chimney.
Airtight Wood Stove
Has a sealed firebox and a tight-fitting door
An air intake damper allows air to circulate around the firebox and controls the rate of fuel consumed. It can be manually or thermostatically controlled.
Provides slow-burning heat for a long period of time with little attention.
Prone to heavy creosote buildup in the chimney and pipes because it is slow burning.
Pellet-Fed Wood Stove
Burns a processed wood pellet fed electronically into the stove’s combustion chamber.
The advantage of this type of stove is it has a steady and controlled fuel source.
Disadvantage is the electronic controls will not operate if the power is out.
Gas Stove
Ideal for those with little space to store wood or with the time to maintain a wood stove. Also better for heating smaller areas.
Uses natural gas so it is a reliable heat source when the power goes out.
Flame height and heat intensity is easily adjustable.
The direct vent type is ideal for homes without an existing chimney.
Outdoor Fireplace
Portable, wood or wood-pellet burning heat source that can be used at home, on the patio or on the camping trip.
Some can also be used as a grill.
Some styles are enclosed and vent through the sides while others may include a chimney.
Another variation is the firepit, which is bowl-shaped.
Stovepipe
Used to connect the stove with the chimney. Never use in place of a chimney.
Should be 24-gauge metal or thicker (the smaller the number, the thicker the metal).
Should be as short as possible and turns kept to a minimum.
Inspect stovepipe regularly and replace every two or three years.