Well... Let me help
Your indoor stove gets a little bit of air all the time, your outdoor boiler shuts off most of the time and allows no air in the fire box, or so little no smoke or flames can be seen
1. The blower is controlled by an aquastat, it reads water temps and tells the fan when to come on and when to stop and close a flapper, this is how it saves you wood, most of the time the stove is idling and not burning.. My boiler probably kicks on an average of 10 times in 24 hours in current weather
2. Green wood is horrible, creosote, and such a lost of efficiency, I know the math on it but would be typing for an hour..... Basically speaking, green wood is full of water, it burns at a lower temp, you put water on a fire to put it out, right? That's what green wood is full of.. Seasoned wood vs green can last 40-50% longer in burn times
3. The pumps run continuous def not to keep the stove from overheating, the line we use loses very very little heat, like 1 degree per 75 ft or so... The assumptions your makingin regards to how the furnace operates are off, and is common misconceptions.. ...
4. Air under the fire is the best, especially if your lucky enough to have shaker grates, burns coal great that way too.. Fans on the front aren't as efficient and tend to smoke more and have lazier burns leading to lack of efficiency
5. That's an endless debate... Quite honestly, your big companies get great results out of each. So I really feel as long as it's a good well made, top brand, you'll have no probes with either
6. Fireboxes should be round IMO, they have only 2 welds vs having welds on every side and every corner, less welds, less chance for problems!!!
7. Ash pans and shakers are great if you have access to coal and are extremely handy even for wood burners, not necessat, but man they sure are nice!
If you'd like to talk about this feel free to give me a call, my number is in my signature