ROCK PORT, Mo. - The same corn kernels that go into ethanol for powering cars can also provide an alternative method of heating your home.
Corn stoves are similar to pellet stoves but use shelled corn instead of compressed wood pellets.
"The real advantage is the amount of heat from a bushel of corn. With the exception of coal, corn provides more BTUs per dollar than any other fuel," said Jim Crawford, University of Missouri Extension natural resource engineer in Atchison County.
"The savings depend on the price of corn compared to other fuels," he said. Corn currently is trading for around $5 a bushel, making it an economical heating fuel right now.
Some corn stoves also can burn wood pellets, a useful feature if corn prices surge again or a cheaper pellet fuel becomes available.
The stoves consist of a hopper for holding a corn supply, an auger-feed system, a combustion chamber, a combustion air-delivery system and an exhaust system.
Most corn stoves require electricity to power the fan and auger, which means they won't be any help during a power failure, Crawford said.
Hoppers can hold enough fuel for more than 24 hours. The shelled corn needs to be clean, with a minimum of fine particles, cob pieces, husks and other residue. Moisture content should be no higher than 15.5 percent for top efficiency.
"You will probably need to buy a large amount of corn, say 50 to 100 bushels at a time, to get economical prices," he said.
With that much corn, it's important to store it in a clean, dry environment away from dirt or concrete floors and free of birds or rodents.
Corn burns cleaner than many fossil fuels, making it environmentally friendly, he said.
"Corn stoves may not be for everyone," he said. "It takes a little more work to get the heat than just adjusting a thermostat on the wall and writing a check for fuel."
You will also need to regularly remove burned residue and clean the heat exchanger, he said.
For more information about corn stoves, see http://www.extension.missouri.edu/atchison/AgEngineering/.
Source: Jim Crawford, University of Missouri Extension