It was one of those small neighborhood papers for free, found at a grocery store.
The half sheets were not much cheap pulp.
I attribute the hot fire to the wood stove design: the grate on the bottom so air can freely enter the fire, the tapered sides focusing the fire, and the openings (punched holes) at the top making more flow, as well as, allowing the "settled" flames out to reach the sides of the cooking pot.
The fact is, with the cooking pot in place, the air and the fire still need the updraft air flow and the flames need somewhere to go. If there were no openings at the top, the fire would be choked and not burn so efficiently as this.
This wood stove is so efficient, it had little soot inside. I posted a picture of the MK1-UL wood stove ready-to-pack over at the MK1-UL
thread in Wood Burning Stoves.
That Vargo 750 ml Sierra cooking pot is titanium, supposedly slower to heat.
I believe the tapered sides catch more heat from an alcohol stove and from the wood stove.
I believe the tapered sides is a superior design. I also like the fact I can easily do open-pan cooking, as well.
I also attribute the "fast boil" to putting the pan on the fire when the flames have settled down. I am convinced the fast first high yellow flames are not as hot, nor as efficient for heat transfer. I do not even try to heat water, or cook, on the fast first high yellow flames.