Newbie to your site but have been burning for years, anyone have any experience with a Vermont bun baker? Thanks Andy
I ran across those whIle doing some soapstove stove research. The are very appealing to the eye. They can get very spendy on the larger models. I don't know much about them, and I haven't seen anyone here mention one. I would really like to see one running. Welcome to FHC and good luck with your search.
Welcome Andy8850 Where might you be in the communist state peoples republic socialist regime of New Jersey? May I ask? Oh, and welcome to the forums! Nice to have you here!
They are pricey but look very nice, I’d love to install one but am afraid if the price, anyone have any other cook stove brands??
They are great looking stoves. Coaly is a member here, and I believe he has a cookstove. You can do a search under his name and "cook stove", and you may find the info.
Yes, one of the very pretty areas of NJ that many don't believe exists! Your not far at all from NEPA and the poconos region correct? I'm all the way down here in tourist "Hell" Exit 0...
Pricey but a whale of a stove is the Woodstock Progress. It is a heating beast for sure! The cooktop on it is great too. If my house was just a tad larger I'd have one but I'm afraid it would roast me out for sure.
It's a niche stove, not big enough to heat an entire house (the original also called "The Bakers Oven" where they originated in Australia), but a good size for a larger home with a big kitchen to heat the kitchen easily when cooking. There is a larger XL size now. I'm glad I went with the Kitchen Queen that heats my water, has a larger oven and heats my entire home. Cooking on a wood burning cook top requires you to move the pans around for the correct heat you want. You don't control the heat output, you remove an eye for direct contact with flame or set pots and pans on the top with lid in place for simmer or medium heat. The Bun Baker doesn't give much flexibility as far as heat control since the entire top is over the firebox. Full size cookstoves have one or two eyes over the fire and more off to the side for many heat ranges. Cooking an entire meal takes lots of space and would not be possible with the size pans we use on the Bun Baker. I don't know if they come with what is called a "nest" which is a series of rings that fit together so you can remove them for different sizes of pans or kettles. If you have a small tea kettle, it becomes important to allow just a small opening under it a little smaller than the kettle. Same as a small pan for a single serving of soup. Depends on how fast you need to cook. Cooking with eyes in place you may as well cook slowly on a regular wood stove. They get quite hot on the legs standing in front of them for longer lengths of time cooking as well. If you're serious about cooking all your meals on a wood stove, get a purpose built cook stove.
480. It does not drive us out of a 1848 square foot home in NE PA. Opening oven door overnight allows greater heating capacity, but I found opening it when not burning hot enough creates more deposits around oven clean out chamber. So we only open it during extreme cold and keep the firebox temp up when doing so. It's not worth running with oven door open to extract more heat causing more frequent cleaning. One advantage of how the Queen works is exhaust flow from firebox to the outlet. When starting, there is a slider on the back with handles on each side to open firebox directly into outlet, directly up chimney for quick starts. (This decreases firebox resistance allowing faster flow up, and more air in) Once the chimney is warmed and drafting well, closing the rear "dump" into chimney forces exhaust across stove top before it can get out. The opening around oven is actually always open, so the most exhaust travels up and across top, but a certain amount always travels around oven. This keeps the oven about 300 to 350 during regular operation before even turning oven on. Closing the oven flap forces ALL exhausting gasses around oven. You only have to turn the oven "on" to bring the temp up, it pretty much holds it's temp once up to temp. It's not hard to control oven temp at all. These ovens will not burn or brown casseroles like a normal circulating oven. They have a rope seal, so all moisture inside from food is held in the oven. Keep your face and body back when opening door, since steam from any food is released when opened. That is why meats stay so much more moist in a wood oven. Even though the thermometer goes to 1000* f. higher temps don't burn the food, it just cooks quicker.
