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Post by fishalive12345 on Apr 23, 2020 4:14:04 GMT -8
Hi Whazzat,
thanks for sharing your cooking and heating experiences. I didn't see your post till today.
Your point about separating heating and cooking due to living in a warmer climate is a very good one and will apply to my situation. I hope to get around it by having a series of bypasses, one for cooktop only, one for cooktop and oven and one for top, oven and heat storage.
I'm also thinking about having an insulated cover for the cooktop in order to limit the amount of heat lost through the top when it's not in use. In the UK the top end wood (multi fuel) cookstoves, the Aga and the Raeburn, use this system of covering the cooking surfaces when they're not in use. The cover would also redirect heat to the oven and heat storage.
Not sure about what to use as insulation. Ceramic fibre board in a frame is the obvious candidate but due to health hazard issues I'm not keen even on the biosoluble version.
Can't wait to see if the oven (when it finally gets built) will actually manage to bake sourdough and banana bread. We've had plenty of practice on the recipes lately so we just need to see if the oven to be is up to the job. Your success on the cooking, baking and firetending front are inspiring.
Thanks
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stoker
Junior Member
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Post by stoker on Jun 21, 2020 12:50:12 GMT -8
I don't know how helpful this is to say, but I had a female relative who cooked for decades on a wood-fuelled Raeburn.
Lots of cooking, using oven and stovetop... didn't buy anything she could cook. Normal meals plus jams and preserves, bread, scones, biscuits...
Also a lot of brewing (beer and country wines) which involves heating/boiling large quantities of liquids.
The kitchen was just for cooking. The rest of the house had a wood-stove in each room for heating.
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Post by josephcrawley on Jun 21, 2020 14:33:22 GMT -8
photos.app.goo.gl/Cev6zSziH7v8YRhTABuilt this stove a couple of weeks back. It's based off the Matt Walker continental plans. We made some changes to the oven to hopefully improve the baking temps. We laid the oven interior using splits and surrounded the splits with vermiculite board plus shrunk the oven size to 10 x10x 20 inches. We fired it up but didn't get all the way dry. Cook top was 800 at the hottest spot oven didn't get above 200 which you would expect from a wet stove. I'll post some updates about the oven when I hear from the client.
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Post by fishalive12345 on Jun 21, 2020 21:41:17 GMT -8
Thanks Stoker and Joseph for sharing your info.
Those big cast iron cookstoves like Raeburn and Aga obviously get things right in terms of cooking and baking temperatures. I wonder if it's partly to do with the insulating covers that you can put down over the cooktop in order to send more heat to the oven. It's like you can turn on and off the cooktop.
Looking forward to updates about the stove Joseph, especially the all-important oven temperature.
A couple of questions. Lining the oven with splits, did you mortar them to the vermiculite board? I've thought about doing a similar thing but have concerns about the stability of the upper layers. Maybe the oven I'm planning is just too big. Also, how long did the oven stay around the highest temperature?
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Post by josephcrawley on Jun 23, 2020 6:45:46 GMT -8
. . A couple of questions. Lining the oven with splits, did you mortar them to the vermiculite board? I've thought about doing a similar thing but have concerns about the stability of the upper layers. Maybe the oven I'm planning is just too big. Also, how long did the oven stay around the highest temperature? Mortar does not stick to the vermiculite board. We used a furnace mortar for the oven brick and of course locked everything together in the corners with no running joints. The top has a piece of sheet metal followed by vermiculite board topped with a piece of counter top stone. The weight will do a good job of holding everything together. We did not get a good sense of oven performance since we were unable to stay long enough to dry the stove out. The client is having a roof built over the stove very soon after that it will be in daily use and we should get additional data then. We did not include oven racks since we could not come up with a good method to support them. |
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Post by fishalive12345 on Jun 24, 2020 21:23:39 GMT -8
Thnks for the oven construction details, Joseph. Also the information about the top.
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graham
Junior Member
Posts: 74
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Post by graham on Jul 7, 2020 23:16:39 GMT -8
More of a novelty rather than day to day cooking but men will be men youtu.be/aSjIA2m2oFY Xinjiang Naan bread inside a ULEB burner youtu.be/b3z_kvEzXjI Poulet à la ficelle outside the burner youtu.be/ejlAW9YDHVA lamb samosa in a chiminea. I also did this in the fireplace but lost two as they slid off the terracotta tile which presumably wasn't hot enough at 270C. Or, there was too much wet filling inside. |
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joseph
Junior Member
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Post by joseph on Jan 31, 2021 20:10:57 GMT -8
I have the Amish-built "Baker's Choice" woodstove and use it for heating, cooking, and baking.
In fact, I am cooking on it now.
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Post by emilsagroforest on Jan 6, 2022 3:27:37 GMT -8
Hi all, we’re hoping to rekindle this thread to see how we might better our design.
We have been off grid since 2014 and cooking on wood stoves during the heating season since then. First with a small Jotul f602 in our tiny house then our current situation is on a 48” Kitchen Queen. It heats our water and bakes incredible bread. It works amazingly well but is a hungry monster. We go through at least 6 cords to cook and heat our 1200 square foot hall and parlor 2 story home. There’s usually a window open because it’s so hot while cooking. The indoor air quality is extremely dry and dusty despite having a large pot of boiling water on at all times. We are all fair skinned and have very itchy winters. It’s an incredible appliance and works extremely well, but at this point we would trade the cooktop for a masonry heater with an oven and our hot water element.
We purchased Matt Walker’s Continental plans and thought of positioning the water pipe at the exit of the burn chamber into the bell. We also considered making a steel oven box to fit in the bell.
Would it make sense to delete the cooktop and position the oven above it? Then we could make a bigger bench to sit on…
What are your recommendations?
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