Hi All,
We are about to change our stove and I'm split between both. For the ones who had a chance to use both newer model, what did you like or not? How the customer service when you had to use it?
Thanks in advance,
Seabast
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Hi All,
We are about to change our stove and I'm split between both. For the ones who had a chance to use both newer model, what did you like or not? How the customer service when you had to use it?
Thanks in advance,
Seabast
Pretty sure Napoleons are made just north of Barrie, if you ever need help it's not far to go.
They are. I bought my BBQ right from the plant and 15yrs later when it needed a new burner went right back and was good to go in minutes. I will never buy anything but Napolean BBQ's.
Broil King -- BBQ's rated best , built in Waterloo Ontario, parts readily available, they last and last, housings are heavy aluminum castings and that is why they hold the heat well.
There is a store in London Ont. that sells Broil King, Napolean , and Webber, he also does and teaches cooking on BBQ,s when he does his demo,s and teaching , it,s always on a Broil King.
I think Seabast is asking about wood stoves....
That was my first thought as well.Quote:
Originally Posted by 73hunter
Well, that clears it up.Quote:
Originally Posted by 73hunter
I have had a Regency for 5 winters now.
I love this stove. It burns hot and efficiently. I have a tiny 5" flue and I've never had creosote issues. I sweep every spring.
I use the stove for 100% of my heat unless I'm going to be away for a couple of days. I also cook on it, especially things like boiling chicken carcasses where you want to cook for a long time.
Mine has a couple of options.
1 - Ash Drawer. With this option, you can pull up a cast iron plug (replacing a fire brick) and shuffle the ash through the floor of the stove down into a drawer below. This option is completely useless. Just shovel it out the door and save messing with the plug and drawer.
2 - Blower. This is a fan on the back that has settings for On/Off/Auto and Low/High. We used it for a few years and then it developed an audible rattle/vibration. Convection seems to move the air just fine without it, so why bother. It also has a fairly short cord, most of us don't have an outlet right next to our wood stove.
3 - Airmate. This is a metal heatsink that goes on top of the stove. The blower forces air between the fins to try and maximize the amount of heat it moves. It takes away a bit of your cooking surface, but I have no problems getting a big pot in front of it. In fact, with a hot fire on everything boils over when placed on the top of the stove so if I'm simmering chicken bones they will go on the airmate if the fire is hot. In future I'd take it or leave it.
In all, I'm very happy with my stove but all the extras aren't worth the money. I think at the time most of them were offered free as a promotion.
As for BBQ's - I'm not sure where Jaycee got his Broil King but he can have mine! Hot spots like crazy and rusted out in a few years. Igniter lasts a month if you're lucky. Try to buy new grates and burners and you will realize you can get a brand new BBQ for cheaper!
I was told there are two versions of the Broil King, the ones sold in the big box stores are the cheap ones that don't last long. We got ours from TA appliance about 12 years ago, had to change the cast grills, were shipped directly from the warehouse around London, ON.Quote:
Originally Posted by benjhind
To each their own I guess. I have a smaller Napoleon that sits in my living room that is rated for 1500 sq.ft. Being small I barely get two days of burning before the ash layer builds up enough to affect the burning as it's not a big firebox. It has an ash drawer that I find very handy. I scrape the live coals over to one side and then the ashes go down the hole into the drawer. When full I slide it out, unfold the cover over it and carry it outside to dump in my steel can. I tried using a pail before and no matter how slow and careful there is always a puff of ashes that goes into the air as I dump it in the can. With the ash drawer I get none of that, the room stays much cleaner and wifey is happier.Quote:
Originally Posted by benjhind
Cheers
I clean my stove once or twice a week and I think I'd fill the ash drawer twice each time if I actually used it. A friend of mine with the same stove told me to avoid it before I got mine, but it was included as part of the sale at the time so I got it anyways. Maybe your Napoleon has a bigger drawer?
I hear you on the mess though!
In 40 years, we are only on our second BBQ also a Broil king, our second was purchased in April of 2007, I just replaced the burners and flavour wave heat shield 2 weeks ago, The cast Iron porcelain grates I replaced last year.Quote:
Originally Posted by Fisherman
Not bad for a BBQ that is 1/2 the price of a Napolean., but it isn't as fancy and shiny as a Napolean, which our neighbor has and is replacing his burners every other year.
This however has side tracked the original post, sorry about that.
TA Appliance, has a store /parts warehouse in Kitchener, Victoria St. all parts are readily available. Also in Brantford On.
Correct, I'm in need for a new wood stove, not BBQ. Weber all the way!
Napoleon is 10 minutes from home so it would make it easy for sure but I'm not too worry about it. I never had a broken stove so far.
What I'd like is one that burn well at low draft and produce lots of heat when needed and feed with some proper wood.
Thanks
Growing up, we heated with wood only because the house had an electric furnace - and we weren’t millionaires. We would only need to clean the ashes out of our stove 3 or 4 times per season, usually during a warm spell. Good friend of mine installed a Regency in his house and I was very surprised when he told me how frequently he had to clean his ashes out. Our old stove did not have the afterburner pollution control stuff that the new stoves do and I wonder if that was the difference. We always burned good quality seasoned hardwood too, maybe good hot fires produced less ash.
We heat mainly with wood, in an air tight wood stove, it's a " Conestoga model 1826 " , step stove design by Elmira Stove Works.
The draft control is the two wheels of the wagon and the system works well.
It is very efficient, the ashes that I take out once a month are very fine just like cigarette ash's . this is an indication of the efficiency , total burn of the wood.
We can cook on it. as it has the two different levels in the step design , does not require any hydro and we have had it now for 39 years.
It was one of the few back then that had a ULC approval.
You ever look at drolet stoves come out of Quebec
Heat mainly with wood my stove is
7 years old and looks like new
Drolet.ca