Hi I was hoping someone might be able to help or direct me to advice, I am interested in bringing some life back into an unusual wood heating system, the stove is currently very inefficient, if anyone has an idea or can see a clear problem with the current design please do share. The stove is currently built into the walls between the kitchen and sitting room that is made of straw and clay. The stove itself is constructed of brick with a thick clay render. Thankyou for your time, I hope we can get this old baby to heat us up this winter. Location Hungary.
Welcome to Permies !
That is a beautiful old oven you have there. I can see why it is inefficient. Most of your heat is going up the chimney.
The only thing I see to do would be a rebuild. Your "bell " in the living room might be ok but the kitchen side would need changed.
Some kind of a Rocket mass heater , hopefully able to utilize your current brick bell. Maybe a batchbox design could be incorporated.
I think that this winter you may have to make do with what you have and start on a rebuild after the heating season.
It looks like you already have the means to create a small hot, fairly efficient fire.
If you create a "damper" right above the firebox, to force the exhaust into the oven, and create an opening from the lowest part of the oven into the chimney.
Ideally you start the fire with the "damper" open to get it going, then when you close it the exhaust travels into the oven, gathers in it from the top down until it reaches the new opening into the chimney and travels out.
Thankyou for your interest and ideas, if William could expand on his ideas regarding a damper, what is it and how and where would you put it within the system, I could attempt to inprove the stove before the colder weather season begins here soon, thankyou again. I am Still open to all options.
You would need access to your chimney/stovepipe to install a damper. I did not see any pipe in your photos so I am thinking that your stove is built using a brick chimney ? Is that so ? A stove damper as William suggested would be a big help but would be very big job if your chimney is all brick. here is an item # 361454797812 ) from ebay to a pipe damper section that would do the job if there is a way to install it.
Hi Thomas, thanks for the interest, firstly you are right it is a brick chimney, hence it would be difficult to put that kind of damper in place, if I was to use some kind of damping system could you recommend a particular place where it could be installed. My personal question is also redirection of the heat, if it could be trapped within the Hive for longer, a bit like a bell oven, before it finds its way out and up the chimney, also to include extra air vents to improve initial combustion making for a cleaner burn, as the current situation is not unlike a standard outdoor pizza oven that although bakes lovely pizza it does not trap the heat to warm the hive pot at the rear. Any suggestions in creating a batchbox type effect.
thankyou again for your input. As you can see from the drawings the beehive oven, as its known, is made completely out of brick with clay render, the base is insulated with brocken glass, then clay and the firebrick floor, like a pizza oven base.
all the best Antz
It could be possible next summer, that you could modify your beehive to accept a Peter van den berg style batch box burner. Saving that beautiful brick / cob bell in your sitting room. Your kitchen area would need enough room for it though. Would be a big job with a lot of prearranging to be sure to have a solid design plan and all the materials on hand.