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Heaters: diesel or solid fuel?
FWIW Here in Puget Sound we have had nothing but a wood-burning cooker on our boats since 1967 and like them very much. We have found that it is important to have completely dry fuel for creosote free burning and at least a 4-foot of charlie noble to promote good draft especially when forcing the heated gasses around the oven. Down drafting has been very rare and I believe, depends upon the smokehead design and its distance above deck. I''d say 16-inches is a mimimum.
Our fuel of preference is the original "Presto Log" cut into 1 1/2-inch waffers. We do not like the smaller diameter (2 1/2 to 3-inches) pressed logs sold in grocery stores which smell as bad as oak) Next is apple or cherry although other hard woods, except oak which is too acrid smelling for us, are satisfactory. Charcoal briquettes work very well but great caution is required to not over stoke and get the fire too hot. Soft coal is not an option, too messy and sooty.
Our biggest complaint is that when motoring in a flat calm the helm may have to shift about to avoid the light but disagreeable smoke. It may only appeal to the traditionalists but as yet, we wouldn''t be without our wood butning stove.
Cheers, George
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