A Clogged Chimney at a Wood Heated Alaska Cabin

Stove pipe creosote, 3 months' use

Note:  After reading this article, readers may ask themselves, “How long has it been since I cleaned my chimney?

 

Our off-grid log home is heated by a Drolet wood stove that burns spruce and birch almost 24/7 during the coldest winter months, up to 40 logs per day.  Fast, hot fires burn more cleanly than do slow, cooler fires because of the speed and temperature of the smoke that rises and exits through the stove pipe.  Wood that is less than optimally dry* or letting fires cool down, go out, and then restarting them frequently contribute to smoke conditions that coat the interior of the stove pipe with creosote and ash.  This builds up like cholesterol in arteries, narrowing the circumference through which the smoke escapes.  A clogged chimney is a dangerous chimney.  Dependent as we are on heating our home with wood, these issues warrant frequent maintenance to ensure a clean burn, clean air, and a safe home. 

On the first of every month, my husband opens the exterior “chase” and shoves upward an extendable chimney sweep, which, with its thick circle of metal bristles, scrapes off creosote.  The flakes shower down, looking like greasy, shiny bits of charcoal.   We sweep up the debris and dump it in the outhouse hole, not wanting it in our gardens, yard, or water table.

Still, this task is not enough to ensure a clean chimney and part of the problem may be our less than

Wood stove with hot water tank

optimal design.  We have an interior metal tube that rises about 4.5 feet from the wood stove and then exits the structure at a 90 degree angle, to ascend 2.5 stories above our metal roof.  The horizontal section slows the smoke and collects debris (see photo above).  Every spring cleaning, we dismantle the interior pipe and vacuum it out.   Another problem is much higher, where it is hard to address.  Many chimney tops, including ours, are encircled with several inches of mesh wire to retard sparks and deter birds from nesting within a quiescent, summer chimney.  This mesh is topped by a flat, metal cap to keep out rain.   

With a hot fire, the smoke quickly ascends the 2.5 stories before it cools.  A cooler fire means cooler, slower smoke and more creosote build up.  Even in mid-winter, when one would think that our fires are very hot, we used to see salmon colored creosote icicles dangle from the mesh, eventually crashing onto the back porch, leaving a distinctively resinous scent that we did not want our boots to carry inside. 

Back of cabin, hot tub to right

Every summer, Bryan climbed our longest ladder with a poking tool that he jury rigged out of a paint roller to hammer and poke at creosote accretions that clogged the mesh.  I stood below, holding the ladder, wearing a hard hat to protect my head from the rain of hard chunky bits that he dislodged.  After complaining about this task to a wise friend in Wasilla, we heard the directive:  “Remove the cap.  You are in more danger of smoke damage than of a bird nest.”  Heard and noted.   So, two summers ago, Bryan ascended the ladder with tin snips and succeeded in cutting out the section of mesh that faced him, and two of the four tines that held the cap in place.  However, he could not reach those on the far side of the chimney.  So he descended the ladder, got a hammer, and rammed the cap up and back at a rakish angle.  The chimney now had a “mouth” to which no creosote could cling.    This helped for two years.

However, since then, we have been burning beetle killed spruce inside, rather than birch.  It creates less ash in the wood stove, which is an advantage, but it produces fewer BTUs (British Thermal Units) than birch, meaning that the heat per log is not as high.  Within the past month, we have had to contend with two times when the smoke in the firebox could not ascend the stove pipe.   This could be dangerous. At the end of December, we let the fire go out and then dismantled the interior chimney tube.    With spoons and a shop vac, we removed about 2 gallons of ash and creosote and swept the upper stove pipe, too.  This week, my husband was dismayed to discover, during a midnight check on the firebox, that the smoke within was swirling, not drawing.  The temperature gauge on the pipe 2 feet above the wood stove read a meager 150 degrees. 

Creosote clogged cap and mesh,

 

 upside down

Before the cooling smoke could escape into the house (heat rises, cool air sinks) as happened several years ago, described in a prior February blog, Bryan donned his parka, hat, gloves, and boots, along with a bright headlight.  He opened the exterior chase of the stove pipe, quickly inserted the chimney sweep and shoved it so hard up the chimney that he rammed the rusting metal cap off altogether!  It careened down into the snow.   By the time he dismantled his tool and re-entered the cabin, the stove top thermometer had doubled to 300 degrees when the firewood reignited and burned brightly. 

The attached photo shows the gross looking creosote gunk that coats the mesh, blocking air flow. 

From now on, we may get some rain in the chimney, but I will feel safer all winter, and safer for my husband.  I was always nervous when he climbed that long, steep ladder to stab and cut the chimney top. 

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* Our wise friend in Wasilla also gave us the gift of a handheld, battery powered gizmo make by a company called General to measure how dry a log is.  You simply stab two metal probes into the wood to get an immediate moisture reading.  The closer to zero the better.  A reading of 13% is considered medium, not optimal.  For this reason, storing firewood under a tarp or roof is obviously better than leaving it outside uncovered.  Trying to burn newly cut wood is even more fruitless.  Readers:  if you pay good money for a cord of wood delivered to your home, ask the vendors to measure its dryness.  They know.  You may want to spend $20 - 30 for a tool like ours to confirm the wood dryness upon delivery, or before burning some inside.   

Float Plane Pilots are Aging Out

Airplane pilots are aging out, with new pilots below replacement levels.  Management firm Oliver Wyman estimates a deficit of 8000 commercial pilots now, rising to 30,000 by 2025.

Our Piper PA 20, view from front porch

This is particularly true for the tiny subset of float plane pilots, who comprise just 3% of total pilot numbers (including my husband).  The 2021 FAA statistics counted 161,459 private pilots, so we can infer fewer than 5000 float plane pilots in the country.  Most of them are in Alaska, which has far more seaplane bases (140) than any other state in the country (Florida has only 44).  As these flyers retire, Alaska’s iconic form of transportation is diminishing. 

Many reasons contribute to the decline in numbers.

1)      1.  Because so few pilots are licensed to fly float planes, the pool of insured planes is smaller, resulting in high rates.  Two years ago, an air taxi pilot told us that his insurer announced a TRIPLING of his rates for floats, so he cancelled that summer service altogether.

2)      2.  Pilots with planes on floats in summer and skis in winter have to change out the undercarriage seasonally, an expense that wheeled planes lack.  For our small Piper PA-20, the cost is $600 to shift from floats to skis plus $50 each spring and fall to haul the plane in and out of the water.  The price is surely higher for bigger, heavier planes, even for air taxis that invested in the expensive equipment to handle these transitions themselves.

3)      3.  It is much more expensive to learn to fly now than 30, 40, 50 years ago, regardless of the undercarriage, but most people start with wheeled planes and then pay for 8 extra training hours to learn water take offs and landing skills.  My husband paid about $100/hr twenty years ago, starting with wheels and then added additional training for floats (and skis).  The total expense over the years he estimates at $10,000.  Currently, I see estimates of $20-25,000.  People who learned to fly as cadets or in the military enjoyed a substantial financial savings.

4)    4.    Many destinations for float planes are remote lodges, homes, and natural settings, so they may lack back haul cargo or passengers to cover the cost of the return.  As a result, float plane expenses for both the owner and the passengers can be higher than wheeled air taxis, which can have a steadier income flow from one rural or city airport to another.    For example, if I want to engage an air taxi at a time of year with few other passengers, I have to charter the whole plane, essentially paying round trip for my one way flight.  On such occasions, we pack the plane with supplies that we cannot fit in our little plane, like plywood or 100 lb propane tanks.   

5)     5.  Because the floats add more weight to a plane than wheels, a comparably sized wheeled plane can haul more cargo.  On the other hand, the floats of larger, commercial air taxis have (narrow) storage space for smelly stuff, like trash, garbage, and fresh animal skins.

Civil Air Patrol at Lake Hood, Anchorage

My husband and I live at a remote, fly-in only location.  Even here out in the boonies, we are aware of the following pilots who have hung up their wings:

In one small, rural community near us (population 2000), one air taxi owner/pilot got cancer and lost his medical approval to fly.  He sold his planes to private pilots.  Another was appalled to find that his hangar collapsed from heavy snow, pancaking both of his planes.  “Well, he observed, philosophically, “More time with my grandkids.” A third air taxi couple retired, and several years later, sold their dock and office to an out-of-state pilot who flies in the summers only and promptly doubled the rates given the dearth of competition.  Two accomplished pilot friends in their 80’s, one commercial and one private, may be wondering when their last flight will be, and to whom they can sell their immaculate float planes.

Further north, the FAA grounded a man who trained and examined a generation of float and ski plane pilots, reducing the paucity of people qualified to do so.   

In Anchorage, a flight teacher who used to do touch and go’s on our lake has retired.  Whoever bought her planes did not buy the business, too.  A phenomenally knowledgeable air taxi pilot in Anchorage retired to Louisiana, near relatives.  A veterinarian who used to fly to remote locations to care for racing and other dogs sold his plane to a friend of ours when he aged out.

Obviously as people age, they make different decisions about business or pleasure, based on health and expenses.  But I can’t help thinking that I am seeing, if not an end of an era, a dramatic reduction of float plane competent pilots.  This saddens me. 

Float planes can travel where wheeled planes cannot – to pristine lakes, glacier fed rivers, gorgeous log lodges and modest plywood cabins.  They connect technology with nature, air with water, noise with silence.  They travel where roads and bridges would be prohibitively expensive to build and maintain, leaving little trace on the landscape.  They require no runway. 

I salute all float plane pilots, past and future.  If you, as a reader, are not one, I encourage you to add to your bucket list a flight in a float plane to some lovely destination.  It will be memorable.   

Warm (Sort of) Below Zero

The week approaching Winter Solstice has been clear and cold.  Today, it is minus 15 degrees F.  Hoar frost (from ice fog) coats the bottom thirty feet of forest that spikes through 6.5 ft of sugary snow. The spruce boughs droop white. I see no animal tracks at all.  Everyone and everything is hunkered down on these short days of blue light at 9 am and sunset at 3 pm.

Hoar frost coats the branches

Outdoors, we do our jobs as quickly as thick mittens and bulky parkas allow.  When I light the fire for the hot tub, (yes, we bathe outside at these temperatures), I notice an inversion layer of cold air that presses the smoke to flow horizontally out of the chimney.  To the chickens, I carry warm water and snacks of meat fat or seedy berry pulp. I kick a hole in a frozen layer of the chicken water, pouring warm water in the allegedly heated bowl.  Their coop is insulated, with a thick carpet of straw, but their body heat and a light bulb are not enough to keep their eggs from freezing, which I boil and feed back to them. 

Down to about zero, we walk on the frozen lake, playing fetch with the dog, who skitters and slides on icy patches.  Below that temperature, a stroll or a brisk walk is less appealing to all of us.  Buddy lifts alternate back legs off the cold snow, but I have not yet succeeded in getting him to accept four fabric and Velcro booties.   

Our machines suffer, too.  The solar batteries are nowhere near as efficient in winter as summer, so we awaken to a loss of power every morning (if there is no wind for the wind turbine).  In the cold and dark, Bryan trudges uphill to the power shed, dragging a sled with the ever-reliable Honda generator that he warmed in the cabin overnight. Plugged in for about four hours (one gallon of gas), we eke out another 20 hours of electricity.

Inside the 750 sq ft cabin, the wood stove burns 30-45 logs per day, 24/7.  The 23 gallon aluminum hot water tank above the stove radiates some heat into the room, but we still need to wear several layers of clothes inside.  The double layered windows need additional insulation, so we hang blankets over rebar, tucking them behind the drapes during the day.  However, the chilliest corners of the log cabin measure 29 degrees today. Olive oil has congealed on a shelf.  The warmest center of the cabin, though, is a pleasant 60 - 63.

Summer view of our woodstove

The drain under the kitchen sink freezes, so every morning, we plug in an electric line that dangles inside the pipe to warm it.  On exceptionally cold days, when the drain line requires more power than we want to allocate, I wash dishes in a bucket and dump the gray water outside.  Outside, the well pump can freeze, too.  On those days, we bring in buckets of snow to melt for wash water. 

Challenging though this weather can be, it does offer compensatory benefits. 

We save up indoor projects and pleasures for this time of year. This morning I cuddled in bed with an Agatha Christie novel.  Previously, I finished two online courses on dog training and another on making herbal remedies.  Herbal leaves, berries, and flowers that I harvested and dried during the summer are turned into salves, balms, and tinctures now.   The chocolate brandy made in prior summers my husband likes to sip, warm, on cold winter evenings.  I favor mint tea with rosehips.

Some people may get cabin fever.  I figure it is my job to make sure that I don’t.

Our Dog Learns to Haul Firewood

Learning to haul firewood

On October 25, we awoke to a silent, frozen lake.  No water lapping at the shore, no ducks tempting our dog.  Ten noisy flocks of geese (50 -100 birds each) flapped southward on that day alone.  They knew it was high time to head out.  How far do they fly in a day? Where do they find water -perhaps rivers - which freeze later?   Given our weather, I was astonished to see a float plane fly north several days later when I outside was in the wood fired hot tub, and wondered, “Where the heck is he going?” NORTH????  It had to be a river.   

The day after the lake froze, our chocolate lab, Buddy, ventured down to the dock and tentatively punctured the thin ice with his paw, to explore it.  Perhaps he saw his reflection, like Narcissus.  He bent down to sniff the transparent surface and then lapped up some water from the hole.  He repeated this a few feet to the right, as though to confirm his initial experience. 

Two days later, he trotted out 30 foot ellipses on the thickening ice. I was a bit nervous that he might break through, but he was fine.  His toenails sounded EXACTLY like a woman in high heels traversing a marble floor!  All of a sudden, he spied a coyote along shore.  He tried to run but slipped and slid like the three stooges, during which time the animal ran off into the woods. During these initial days when the ice thickens, it makes eerie booms, shots, and groans. The dog is nonplussed by these sounds.

On shore, he trots, leaps and runs through the snow.  Early November storms raised the snow depth to 19 inches (chest high for him, knee high for me) and then deeper and deeper.  He plows through, digging with his whole head thrust into the snow, after which he shakes his head clear and sneezes.  On our walks among our buildings, Bryan and I point out tracks of hare and voles (meadow mice) which he explores, squeezing under decks and outbuildings when he smells a critter or two, who remain safely out of reach. 

Excitedly approaching Bryan

Given his enjoyment of the cold, his need for exercise, and his enthusiasm for “helping” us, I trained him to haul sled loads of logs about 60 feet from the wood corral to the back porch.  First I had to get him familiar with a chest harness, which, of course, he wanted to chew.  Then, I had to figure out the length of the sled rope so that when he turned around in curiosity, he wouldn’t get tangled up and flip the sled.  Finally, I had to add enough log weight that the sled would not bang into his back legs when he stopped.  As you may imagine, this required several practice sessions and lots of peanuts and praise.  On our fifth try, we had a kinda-sorta success, and on our third day, he successfully hauled (with more enthusiasm and less confusion) three sled loads of 8 or 9 logs each while I hauled a larger sled ahead of him.  A week later now, he gets excited when we start to load a sled with logs for him. We discovered that he was just as willing to haul without the harness, by simply picking up the rope in his mouth and pulling backwards.  After he chewed through the rope several times, we threaded a long wire through two holes in the sled, and attached a smaller rope to that, which the dog puts in his mouth.  This worked well.  Twice this week, he even hauled a generator downhill with Bryan, from the power shed to the cabin, a 400 ft distance.  This enthusiasm will come in handy for these rather tedious winter tasks, especially as we age (ahead of him). 

When we cut trees in the woods in March, Buddy will help too.  After Bryan limbs and bucks the tree into logs, Buddy and I will transport loads in the same plastic sleds he hauls now.  I will load two sleds with logs and our 6 legs will move them from where the tree fell to our 11 foot sled/ snowmachine on a hard packed trail nearby.  I bet he will love to run behind me as I navigate home to drop thick logs by the wood corral and thin ones by the hot tub.  I look forward to more inter-species teamwork.   

 His outdoor enthusiasm motivates me to enjoy more aspects of the long winter season, too.

How Long Will My Alaskan Harvest Feed Us?

For anyone who lives far from a supermarket (whether that is several hours by car or weeks by ferry, plane, or snowmobile/snowmachine), surely there are few things more comforting than a full larder.  The satisfaction is increased, for me, by seeing rows and rows of glass mason jars full of food that I have grown or foraged, and then dried or pressure canned to enjoy for months or even years in the future.

Potatoes in cold hole

Tucked in the food shed and the Arctic entry are 40 jars (quarts and pints) of brassica leaves (cabbage, broccoli, cauliflower) and turnips, plus the broth resulting from blanching (a quick plunge in boiling water, followed by cold water, for better preservation).  I will open about a quart per week for side dishes or additions to soups, rice, and stews.  The tightest heads, about 15, are stored in the refrigerator for crisp salads.  I have concluded that I enjoy this texture better than (sorry) wimpy lettuce. With this bounteous harvest of reliable veggies, I am learning lots of new recipes from Indian and Korean sources, as well as other renditions closer to home.  British Bubble and Squeak is a new favorite, in both name and flavor/texture.

Other shelves are loaded with 60 jars of rhubarb, raspberries and cranberry and currant juice.  We drink the juice throughout the year, and mix them and the berries into sweet and savory sauces, like BBQ sauce, vinagrettes, fruit salads, chutneys, and desserts.  These plants yield enough for more than a year’s consumption, plus extras for gifts.

Of herbs, cilantro and nasturtiums always do well.  We consume the seeds as well as the leaves. Dill, fennel, chives, rosehips, and garlic all produced less than last year and will not last through the winter.  But I dried quarts of fireweed, sweet gale, yarrow, and berry leaves, as well as a year’s worth of mint, for teas, remedies and cooking.    

One section of the food shed

In the freezer, I squeezed in several gallon bags of blanched veggies, predominantly cauliflower, carrots (mostly for winter carrot cake) and celery, as well as wild lamb`s quarter, mint, and chives.

            Indoors, I have glassed about 150 eggs (about 4.5 gallons) in a pickling lime solution, which will store at room temperature for upwards of 9 months, as I have discovered from several years of doing so.  I rely on glassed eggs in late autumn through winter, when the hens molt (shed their feathers), and, in response to low light levels and temperature, lay fewer eggs.  If/when we run low, toward the end of winter, we do have powdered eggs, which I relegate to baked goods.  I also have 3 gallons of tomatoes plucked from the greenhouse, ripening in covered bowls with a banana for extra ethylene (for ripening).

In the cold hole are 50 potatoes – half of last year`s harvest.  Still, if I cook 2-3 potatoes per week,  this number will last us through March, when we get resupplied by snowmachine haulers.

In the oddly hot spring and rainy late summer, some fruits and veggies produced enough to enjoy fresh during the summer, but not enough to store long term.  This includes several squash varieties, including cucumber.  I have never yet nurtured a decent pepper harvest, though they are my favorite vegetable.  The weather was particularly ill-suited to spinach, peas, and beans.  Haskap bushes flowered very early in the sun (while standing in snow), resulting in few berries.  Not even the birds were interested.  Only 3 apples from one young tree.   Still no cherries.

Kitchen shelves. Spruce log walls.

We feared a low honey harvest (since the insects do not like to fly in rain), but they produced a very respectable 15 gallons of golden nectar from 4 hives.  Thankfully, none of them swarmed or absconded during the heat wave of 80+ degree temps in early June (because their population was still low at that date).  I am not averse to sugar, but as beekeepers, we have bought none for years and use honey in all recipes that require sweetening, including baked goods and a quart per 6 gallons of homemade beer (so that libation is technically a braggot). This year`s harvest will last more than a year.

Sadly, we took no bear or moose this year, so our meat expenses are the same as anyone else`s. With inflation - Yikes!  However, with the bones and fat of every ham or chicken I buy, I make tasty broth for flavoring rice, beans, soups, and other dishes, and snacks for the carnivorous hens.  The pike in our lake have cannibalized each other so we caught none of edible size this summer.   We took a break from raising meat rabbits for two years and consumed our last quart as rabbit mole over pasta last month.  

Today is October 11.  Snow fell on the  4,600 ft mountains near us last week, and this morning we see Termination Dust on the  closest mountain of 2600 ft .  The temperature dipped to 35, leaving frost on the brown, crispy ferns and green grass.  Ten noisy flocks of geese winged their way south throughout the day.  So yesterday was likely the last salad I could gather directly from the gardens, as many leaves wilt in the cold, although  celery, cabbage, and the leaves of root vegetables (radish, carrots) are sturdy enough to linger after a few frosts. 

The hardy, late season greens that fed us included mustard, nasturtium, and lettuce leaves, topped with blue borage flowers (taste like cucumber) and orange nasturtium flowers (taste like horseradish).  I added the sole cucumber that grew, plus several of the smallest tomatoes.  I served it with a honey mustard dressing with currant juice, topped with croutons from a bread I made earlier in the week and little hard boiled eggs from our smallest hen.  A pretty and tasty dish.  

Hardy mint remains harvestable… for a few days.  I gathered a huge pile and will blanch it this afternoon so that we can enjoy a favorite condiment – a hot Indian chutney – through some of the winter months.

I will miss many of these fresh flavors during the winter, but our seasonal distinctions encourage me to savor every last bite in autumn.  Then, I look forward to cozy soups and stews for winter, such as vegetarian African peanut soup (with sweet potatoes or winter squash), split pea soup with ham (secret ingredient: dried orange rind), potato soup with all the ingredients one associates with loaded baked potatoes, and whatever creative concoctions bubble up on future chilly days.