Melly, I'm remembering the conversation we had last season about that three-piece weight. I got mine nearly 30 years ago from Presto. At that time they specifically listed it in their canner manual as an accessory. It's intriguing that sometime later they quit recommending it, though as far as I know they've always offered the part, and now they're back saying it's OK again. Strangely enough, my All-American canner came with just that set-up, a gauge and a three-piece weight. They state specifically to go by the weight and that the gauge is just a visual reminder, nothing more. I've been fortunate. The Presto weight and the gauge have always been in sync, but if they weren't, like you I'd trust the weight since it's been machined for accuracy. I do like having the gauge, though. Carol

I would suggest you hire a local chimney sweep or wood stove serviceman to look over your system. If they know what they are doing they will be able to diagnose your problem. From my experience, here are a few possible causes of your problem. New wood stoves are so efficient that not much heat goes up the flue, for this reason creating a draft is more difficult than with a fireplace or an old stove. Wood MUST be very seasoned, split small and arranged in stove to allow maximum air circulation. Large logs or unseasoned wood will always cause smoke. You mentioned a stainless liner, is it wrapped in the required insulation? This is one step of stove installation that is often left off but very important. You also should make sure that no venting appliances are running until a good draft is created. Clothes dryers, gas furnaces, kitchen/bathroom fans all compete for air with your stove. You can read more about issues like this in the link provided. As for the "tinking" sound. This is common on Cast Iron Wood Stoves. Especially the Quadrafire brand. Cheap cast iron from China is cheaply assembled with screws and furnace cement. There is no welds on these stoves. The Cast iron expands and contracts and the noise will just get worse over the years. Hope this answers your questions! Here is a link that might be useful: Wood Stove Info

Sounds like the "Citrus" component of the orange cleaner does the trick. I bought an expensive cleaner at a fireplace shop. But it took a lot of scrubbing (with a gentle pad, so you don't scratch glass) The glass cleaner was somewhat expensive... $11 for spray bottle. Removing the door and laying it horizontal is important. Let it soak... re-spray to keep it wet. I'll try the Orange Blast as an alternative. I have the Regency I-1300. When it gets really hot, the glass self cleans. But on low levels.... it sure gets dirty. It's nice to view the fire... that's for sure.

i have to say again, I just don't get it! what is so hard about cleaning a black smooth top? Really, wipe with a hot soapy dishcloth, dry with a dry towel. See? no streaks. cooked on 'whatever', scrape with razor blade. gone in 60 seconds. I swear! need a wiping boost? use a white scrubbing cleaner. I don't know why anyone would say it leaves a residue unless they don't do a good job wiping off the white cleaner. i have not had to clean a gas range or a coil burner in years. but, i do remember how it was. with a coil burner, i remember covering those drip pans with aluminum foil. how ugly! this was to prevent having to look at them dirty when there was no way possible to clean them no matter how much scrubbing you did. I remember my grandmothers gas stove. Ohhhhh, you could scrub for days on that to clean it. a spill not only went into the drip area underneath the grate, it went down way under into every nook and cranny it could find to drip into. there was no end to that. so, do i find wiping, scraping with a razor, cleaning up white cleaners, or polishing and buffing a chore or anything difficult? Heck no. I would rather clean a smooth top anyday. I know that gas is preferred by chefs, but gas was not an option for me. I did consider it, but that idea was squashed by DH because we don't have any gas lines even running to my house. i may have preferred cooking on gas by now after 8 months if i could have had it, i'll never know. But the one thing that i can say for sure is that a smooth top is always easier to clean, no matter what. I really got the best of both worlds. I wanted a gas range in the beginning because i wanted a certain 'look'(I am a decorator at heart, and what looks good means alot to me). I ended up getting a viking professional range but with a smooth electric cooktop. i love it! It cooks wonderful, better than my old kenmore smooth top. its alot more versatile and cooks at higher heat on some of the burners. And, i have a beautiful stainless steel appliance to look at too.