Dating my antique pot bellied stove

Nowadays we mostly use campfires in extreme cases of survival or simply just for fun.Backyard chimineas and fire pits have enjoyed a recent surge in popularity, though they provide little usable heat, are smoky, and are rarely used for cooking.They're also poor at collecting heat from burning firewood and transferring it to the house.

dating my antique pot bellied stove-57

These systems reached a pinnacle in the late-19th century, and one of the more enduring models came from Canadian manufacturer Findlay Bros.With its large cast-iron surface and elegantly enameled oven, the Findlay Oval cooked food, warmed water, and heated homes.The oil embargo of 1973 encouraged a surge in sales of airtight wood-burning stoves that provided a more affordable alternative to traditional potbelly stoves."The older potbelly-type stoves had so many leaky seams letting in so much air that a fire would burn out in an hour or 2, and be completely cold 3 or 4 hours later," Ackerly says.The resulting heat energy is stored in the stove's large masonry, ceramic, or plaster thermal mass and then released gradually over hours or even days.

Typically, their exterior surfaces are warm—not hot—to the touch, and some continue to radiate heat for hours after the fire has gone out.Open fireplaces remain in vogue because they provide ambience and romance.However, they're difficult to start, expensive to clean, and unnecessarily smoky.The traditional Franklin stove features a U-shaped flue (often called an inverted siphon) that draws hot gases from the fire and into a hollow baffle.This heats up cool air inside the baffle and then expels it into the room via vents near the top.The cast-iron potbelly stove is easily recognizable by a huge bulge in its midsection that resembles, well, a potbelly.