Does anyone know if there is a danger to burning regular charcoal in a wood stove? I recently became the owner of a wood stove that can be used in a tent, and found a bag of charcoal in it. When I started talking to various people, I got a different opinion from all of them. Anyone do this?
Yes. Charcoal is a great source of carbon monoxide. I strongly suggest you read up on this before trying it in an enclosed space. I personally believe it is very dangerous.
You might need some firebrick in the bottom for continuous use of coal, it burns hotter. I know a few folks who melted the grating and warped their wood stoves with coal.
Charcoal and coal are not the same but firebrick is a good idea even with wood but we usually just put dirt from around camp on the bottom of our stoves.
Tell me more.
Obviously it would be pretty easy for me to expirment eh? Just throw some pellets in on the bottom before laying the main charge?
Do you add pellets later, if so, do they actually burn pretty good?
IS this a good strategy to hold a fire all night?
I burn pellets in my house, but never even thought of taking them camping as a suplement to the wall tent stove, or my Sauna stove at home.
FYI- Charcoal Briquettes have a little bit of coal in them to add a little more heat.
Charcoal briquettes are made of two primary ingredients (comprising about 90% of the final product) and several minor ones. One of the primary ingredients, known as char, is basically the traditional charcoal. It is responsible for the briquette's ability to light easily and to produce the desired wood-smoke flavor. The most desirable raw material for this component is hardwoods such as beech, birch, hard maple, hickory, and oak. Some manufacturers also use softwoods like pine, or other organic materials like fruit pits and nut shells. The other primary ingredient, used to produce a high-temperature, long-lasting fire, is coal. Various types of coal may be used, ranging from sub-bituminous lignite to anthracite. Minor ingredients include a binding agent (typically starch made from corn, milo, or wheat), an accelerant (such as nitrate), and an ash-whitening agent (such as lime) to let the backyard barbecuer know when the briquettes are ready to cook over.
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