[AT] stove pipe

[Gunnells, Bradley R]

Is the entire chimney the thin wall stove pipe? If it is maybe the changing temperature is causing condensation when the stove is not in use and that moisture is the root of the problem. Guess I'm not sure what your work area is like in terms of building construction/insulation/etc.

I've got a wood burner in the house that I installed in 2002 and it still has the same black stove pipe. Other than a slight bit of surface rust near the stove collar (I just rub it out with stove polish) I've never had any issue with rust. Of course it is only about 6' of the thin wall pipe before it meets the insulated chimney.

Brad

On Jan 23, 2013, at 2:04 PM, Andy Glines <andyglines at hotmail.com> wrote:

> 
> 
> 
> 
> Charlie, the pipe goes up from the stove about 5' then horizontal for about 3' through the wall then vertical (outside) for about 5'  There is a cap & screen on top.  I don't know if there is any fall on the horizontal leg but I can make sure that there is on the new one.  The 2 spots that I have noticed are rusted out are the top of the vertical pipe attached to the stove and on the 90° elbow facing up on the outside portion of the pipe.  Icould reposition the stove for a longer horizontal run but that would be difficult and would make it hard to get the flue to draw when lighting.  I am already using an oil tank set up exactly like you described.  It seems that the stove pipe should last longer than it does.  
> Message: 4
> Date: Wed, 23 Jan 2013 11:56:07 -0500
> From: "charlie hill" <charliehill at embarqmail.com>
> Subject: Re: [AT] Stove pipe
> Andy,  how does your pipe run?  Make sure it is always sloping upwards away 
> from the stove and toward the outside or the building.  NO flat runs.
> It doesn't need much slope but some.  An inch in 4' is plenty.  If it is 
> rusting out near the heater it is probably just burning out from the heat 
> cycles
> but making sure the pipe is run right will keep it dry inside when the stove 
> is shut off.  It's been a long time since I ran a stove with single wall tin 
> pipe
> but I suspect 2 or 3 seasons is not unreasonable in some cases but it should 
> last longer I think.
> 
> One more tip.  The more pipe you run inside the shop before the stack goes 
> outside the better.  That way the smoke cools and the heat is transferred
> by the pipe to the inside of the building instead of being lost outside. 
> There used to be a small hardware store in my hometown.  The guy heated it
> with a cast iron wood stove.  His pipe went up until it was above head high 
> and then ran through the two main rooms of the store for about 30' I guess
> before it went outside and up.  He could have easily run it out in the other 
> direction by removing a window pain about 4 feet from the heater and running
> it through that hole but he wanted the smoke to cool inside.
> 
> Another trick I learned from him that the EPA would frown on now was how to 
> burn waste
> motor oil in the stove.  He had a 3/8" hole drilled in the top of the stove. 
> Through that hole was a piece of copper tubing with the end squeezed shut
> on the inside of the stove.  The other end of the tubing went into a small 
> tank hanging a few feet above and away from the stove.  There was a shut off
> valve in the tubing.  When he wanted the extra heat from the oil he'd open 
> the valve.  The oil would seep through the squeezed shut end of the tube and
> drip......drip........drip into the firebox.
> 
> Charlie 		 	   		  
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