Thread: Got a Stoker.
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Unread 11-06-2009, 05:05 PM   #26
barbefunkoramaque
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Quote:
Originally Posted by Sauced! View Post
Thanks 'Funk! Another question and maybe I missed it in your explanation earlier by why do you have the pipe and airflow blowing away from the entrance to the cooking chamber? Is that to keep ash from getting in to the chamber and on the food?
First was, hot pipes in the front.. i can see me breakin one when I throw a log on.

Second was, you don't want to blow your fire in the firebox AND send it too quickly down the shute.

Third, a Pipe coming in any other way and of front before going up would be a pan in the ash.

forth because some yahoo build this crappy oversized firebox they cut out the grid that kept logs from rolling into the chamber. This helps a bit
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