NOTE: For Outdoor use ONLY!
1 – Wall thimble for 4 in. ID pipe
1 –10 inch long connection T- pipe with cap
2 – 3 inch extenders
1 – 4 inch adapter for connecting to 6 inch vent
1 – 6.5 in. diameter gas range burner grate
• Place the wall thimble on its side, on a level 9 inch square surface.
• Slide the T-pipe into the top opening , with the clean-out cap facing down.
• Twist the 3 inch extenders onto the top and T (feed tube) openings.
• Twist the 4 to 6 inch adapter onto the top of the 3 inch extender.
• Place the gas range burner grate on top of the 6 inch extender.
Starting a fire:
Remove the burner grate. Feed the initial combustibles down through the top, making sure that there is two to three inches of fuel from the bottom. Use a stick if needed to push the kindling down. Do not tightly pack the kindling, keep it loose. Leave space in and around the kindling for air flow. Wad up one or two sheets of newspaper, or use dry straw, dead leaves, dry grass or other combustibles, as you would for tinder when building a campfire. Once done, feed in kindling (smaller twigs, less than 1 in. in diameter, 12 in. or less in length. No more than a total of 2 inches thick) also through the top. Light the kindling from the side feed (T- extender) opening with a match, lighter, or magnesium fire starter.
Maintaining the fire:
Once lit, begin feeding more tinder into the fuel feed tube. Once the fire is established, place the burner grate back on the top. Then feed more fuel, up to 2-1/2 inch in diameter, only into the fuel feed tube. Keep the fuel length close to 12 inches in length, and feed it into the fire as needed. You can use sticks, fallen limbs, scrap (non-treated) lumber, pine cones, charcoal, coal, nearly any solid combustible.
Cooking is similar to a kitchen stovetop. Temperature is controlled by varying the diameter and amount of fuel used. Larger diameter sticks burn slower, therefore generate less heat. Do not over-heat, as this wastes fuel.
Since the depth of the T-connection is longer than “conventional “ Rocket Stoves, you can normally cook for about 2 hours before needing to let the fire die and emptying the ashes. Be sure to let all the embers die out and cool before opening the cap and dumping the ashes.
DO NOT empty ashes onto dry grass, or exposed tree roots, as this may catch fire if all the embers are not dead. Be sure to douse ashes with water, then stir to make sure all the embers are out.
Repeat this process three times, to ensure all embers are out.
• Face the opening of the feed to toward the wind, to take advantage of natural convection.
• Control the cooking temperature by varying the amount and thickness of the fuel, and feed rate.
• If you cook on the grate without a pan, be sure to prepare it with vegetable oil first. Turn meat frequently.
Care and maintenance:
• Empty the ashes after each use.
• When not in use –