Thanks for the video. I’ve just purchased the same model and I’m intrigued to what is that triangle shaped disc for? Is that the coarser grinding disc of the kit? Thanks
Yes i think its a courser disc, can be used with tomatoes to chop them up easily, the kidney shaped disc does the same chops into bigger chunks. I am also told if you had some frozen meats use the largest and mince down to the smallest if you need too havent tried that though
@@MrLinzard thanks for getting back to me so quickly. My one didn’t come with the kidney disc. Only three discs, one of them being the triangular shaped one. I’ve heard the kidney one works well to fill up sausages with the adapter
Yes thats it as a rough guide. I never touched the screw and left it defra approved, i am not in a smoke free zone either. I believe if you adust the screw it can close off all the air , it should extinguish the fire and create smoke. Wood burning is almost a science, type of stove..direct air...length of flue for draw....type of hardwood...type of softwood....how well seasoned...the amount of wind outside the list goes on. Trial and error plays a part too but if the glass goes black something is not right.
@@MrLinzard thank you, my trial and error starts tonight, we are using short spells, as recommended initially to cure the new stove casing paint. But due to my ignorance, the glass had got a bit black. But I do have a good Stovax glass cleaner. THANKS
No fully out it burns hot and fast but as the air is at max it will push heat out the flue. Fully out is good to light or refuel. The hottest and most efficent is probably half way out, the flames dance, the heat is imtense and the logs last for longer. If the air is closed it will almost choke the fire out or if adjusted slightly it allows the stove to stay alight overnight. It also depends on the type of wood ie soft or hard and also how dry or seasoned it is. I hope this helps.
had one of these briefly, used it once to make a batch of sausages which I had to discard because the meat got contaminated from carbon brush dust that blew out of a brand new machine.
Yes it needs run a bit to get rid of that, i run some scrap meat and fat through it to do that, also if the plate is overtighted it will also cause a blacken dust from blade rubbing from the knife plate
Hi, I watched your video and purchased the same item today :) I really liked the music, would you be able to let me know the name of the track, please?
