schmism
Super Member
so you may or may not know... we have (mostly) moved into a single wide used trailer we set on our property in IL.
I THINK the trailer was retrofit for natural gas (black pipe run along the bottom of the trailer (under the belly wrap.. its "exposed")
I think its natural gas because i THINK the furnace says the natural gas orfice is installed...
well after useing a single burner with attached 20lb tank in my kitchen for the past 4 months, (i really dont want to hear about that from the safty police thanks) i FINALLY got around to hooking up a larger 100lb tank to the outside black pipe line. (shut off gas to furnace)
So the question is how does one determine what the proper orfice for the stove to be? And secondly does it really matter? (well google says yes, but mostly due to waterheaters and such that can catch on fire.... but a stove?!?!?)
My moms kitchen has a Garland profesional stove, she's had it for years, i "learned" to cook on it. ITs a beautiful thing to get like 15,000 btu's out of one burner, but being able to turn it down to a nice simmer.... but i digress.....
our cheezy stove in our STL house has little tinny burners that put out a miserable amount of heat.... (never try to do blackend seared pan fish or some nice prons or sea sclops, you just dont have enough heat)
but the stove at the trailer is GOOD and hot... course it looks like a comercial stove with yellow tips on the flame.... cant get rid of them with the air control "valve"....
(in case your lost, the questions are in bold)
I THINK the trailer was retrofit for natural gas (black pipe run along the bottom of the trailer (under the belly wrap.. its "exposed")
I think its natural gas because i THINK the furnace says the natural gas orfice is installed...
well after useing a single burner with attached 20lb tank in my kitchen for the past 4 months, (i really dont want to hear about that from the safty police thanks) i FINALLY got around to hooking up a larger 100lb tank to the outside black pipe line. (shut off gas to furnace)
So the question is how does one determine what the proper orfice for the stove to be? And secondly does it really matter? (well google says yes, but mostly due to waterheaters and such that can catch on fire.... but a stove?!?!?)
My moms kitchen has a Garland profesional stove, she's had it for years, i "learned" to cook on it. ITs a beautiful thing to get like 15,000 btu's out of one burner, but being able to turn it down to a nice simmer.... but i digress.....
our cheezy stove in our STL house has little tinny burners that put out a miserable amount of heat.... (never try to do blackend seared pan fish or some nice prons or sea sclops, you just dont have enough heat)
but the stove at the trailer is GOOD and hot... course it looks like a comercial stove with yellow tips on the flame.... cant get rid of them with the air control "valve"....
(in case your lost, the questions are in bold)