Superior Fireplaces WRE4536WH, Assembly, Installation And Operation Instructions

SuperiorFireplaces.us.com

127017-01_H

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APPENDIX A 

Continued

Smoking –  Causes And Troubleshooting

To reduce the likelihood of smoking when opening the door, open 

the combustion air control or damper before opening the door.  

Your appliance has been designed and tested to provide smoke free 

operation. Occasionally, there may be a small amount of smoking 

upon lighting the fire, until the chimney heats up but this should not 

continue.  If the appliance continues to smoke it is probably for one 

of the following reasons:

A. Negative pressure in the house -

  As the fire burns, air goes up the chimney. This air must be 

replaced through leakage into the house or through the outside 

air duct.  When operating the appliance, open a nearby window 

temporarily to check if there is adequate replacement air supply.

B. Blowers operating (e.g.: range hood) - 

These blowers draw air 

out of the house and may actually cause a negative pressure in 

the house.  Turn off all blowers and open a nearby window to 

determine if this is the cause of the problem.

C. Wet wood -

 Wet or tarred wood will smoulder and smoke instead 

of burning properly. Your dealer can help you determine if you 

have properly seasoned wood for burning.

D. Dirty or blocked chimney -

 Check to make sure the chimney is 

clear and clean. If dirty call a certified chimney sweep or use a 

properly sized chimney brush to clean.

E. Chimney not long enough -

 The minimum chimney height is 

twelve (12) feet (3.7 m) not including the appliance height. The 

chimney must extend at least three (3) feet (915 mm) above 

its point of contact with the roof and at least two (2) feet (610 

mm) higher than any roof or wall within ten (10) feet (3 m) of 

it.  When installed with offsets, the minimum chimney height 

is fifteen (15) feet.  Additional height will increase draft and will 

decrease the tendency to smoke.

F.  Poor chimney draft -

 With no fire, there should be sufficient draft 

to exhaust cigarette smoke introduced under the baffle or flue baffle.  

Chimneys installed against an outside wall without protection may 

generate back draft problems which will cause start-up problems.  

To prevent this, open a nearby window, roll up a piece of paper 

and light it.  Then, hold it in the upper part of the firebox to warm 

up the chimney.  Wait until the draft is sufficient, then start the fire.

G. Blower for forced air kit operating (some models)  -

 Make 

sure that the blower is in the “off” position when you open the 

appliance door for reloading.

Locating The Appliance

The best location to install your appliance is determined by consid-

ering the location of windows, doors, and the traffic flow in the room 

where the appliance is located, allowing space in front of the unit for 

the hearth extension and the mantel, and taking into consideration 

the location of the hot air ducts (some models), outside air kit and 

chimney. 

If possible, you should choose a location where the chimney will pass 

through the house without cutting floor or roof joists.
When selecting the location, the chimney outlet position and the 

direction of the wind are important factor affecting the chimney per-

formance. To allow a maximum draft and to reduce wind turbulence, 

the chimney must:

•  Penetrate the highest part of the roof.

•  Be installed as far as possible of roof offsets, trees or any other 

obstructions that may cause wind turbulence and back drafts in 

the chimney.

•  The least amount of offsets (elbows) possible. 

NOTE:

 A maximum 

of 2 offsets is allowed.

4' 

4' 

8' 

Standard 

Cord of

Wood

8 Ft. 

(2.4M)

4 Ft. 

(1.2M)

4 Ft. (1.2M)

Marginal Location

Wind Direction

Location

Not

Recommended

Outside Air 

Intake

Facing the Wind

Location

Not 

Recommended

Location Recommended

Tree

Figure 1

Figure 2

Prohibited Fuels

These appliances are designed to burn natural well-seasoned wood. 

The wood fuel should be air dried seasoned hardwoods, as compared 

to softwoods or to green or freshly cut hardwoods. Burning artificial 

logs, in some model appliances is allowed (see Installation and Op-

eration manual); please read and follow the instructions provided by 

the manufacturer. DO NOT BURN:

NOTE: The use of a firewood moisture meter is recommended 

to ensure the firewood contains less than 20% moisture.

Seasoning Guide

Softwoods  -  6 months to 18 months

Hardwoods  -  12 months to 24 months
Logs that are 5” diameter across or larger should be split in half, 

three pieces if over 8 inches, and four pieces when over a foot 

across. If a tree has been dead for 2  -  4 years it still needs to be 

cut, split, and seasoned for 6 to 24 months depending on the wood.

• Garbage;

•  Lawn clippings or yard waste;

•  Materials containing rubber, 

including tires;

•  Materials containing plastic;

•  Waste petroleum products, 

paints or paint thinners, or 

asphalt products;

•  Materials containing asbestos;

•  Construction or demolition 

debris;

•  Railroad ties or pres-

sure-treated wood; woods that 

have been dipped in tar, pitch, 

pine tar, creosote, etc.

• Manure or animal remains;

• Salt water driftwood or 

other previously salt water 

saturated materials;

• Unseasoned wood;

• Christmas tree branches;

• Paper products, colored 

paper, cardboard, plywood, 

or particleboard; 

• Gasoline;

• Naphtha;

• Engine Oil; 

• Flammable Liquids; 

• Solvents;

• Grease; or

• Charcoal or Coal