tag:blogger.com,1999:blog-2486194406227682414.post2375419820123683589..comments2024-03-18T22:56:10.604-07:00Comments on Wood Cookstove Cooking: A Blog Reader's Cookstove - IVJimhttp://www.blogger.com/profile/01928066388810835369noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-2486194406227682414.post-22776878401323097552016-09-10T20:02:06.524-07:002016-09-10T20:02:06.524-07:00Thanks, Alannah, and welcome to my blog!Thanks, Alannah, and welcome to my blog!Jimhttps://www.blogger.com/profile/01928066388810835369noreply@blogger.comtag:blogger.com,1999:blog-2486194406227682414.post-62421496872168958572016-09-10T12:53:30.569-07:002016-09-10T12:53:30.569-07:00Love your blog going to be cleaning old stove to u...Love your blog going to be cleaning old stove to use for heat and cooking. You may be interested in Obadiah's review of the Flame view and what he says about the smoke https://www.youtube.com/watch?v=7Qzvilik5DUAlannah Ryanehttps://www.blogger.com/profile/14904418112457473890noreply@blogger.comtag:blogger.com,1999:blog-2486194406227682414.post-6717632042709828002014-03-15T19:50:30.669-07:002014-03-15T19:50:30.669-07:00Thanks Jim for the wonderful write up! I'm so ...Thanks Jim for the wonderful write up! I'm so glad to share what we have learned about our stove! Thanks for all the work you have done with wood cookstoves on your blog.Green Mommahttps://www.blogger.com/profile/14010284695713177110noreply@blogger.comtag:blogger.com,1999:blog-2486194406227682414.post-30957146200871577182014-03-15T19:48:53.207-07:002014-03-15T19:48:53.207-07:00I have found that if I open the top and bottom dam...I have found that if I open the top and bottom dampers when opening the firebox door that this greatly reduces the smoke coming out.<br /><br />Our Flameview did come with somewhat of a manual. When I get home in a few days I could scan it and email it to you?<br /><br />We burn cedar and pine and can get the oven up to 450 in about 20-30 minutes. Maybe if you tell me what you are doing I can help you get the oven hot?<br /><br />Nice to connect with someone who owns a Flameview!Green Mommahttps://www.blogger.com/profile/14010284695713177110noreply@blogger.comtag:blogger.com,1999:blog-2486194406227682414.post-54140618983244190092014-03-11T14:15:51.833-07:002014-03-11T14:15:51.833-07:00We have a flame view as well and it heats our whol...We have a flame view as well and it heats our whole home. Over 2000 sq. ft. We have the same problem with smoke when we open the door. I know it's a "pipe dream", pardon my pun, but I have wished for a fan to turn on that sucks the smoke up the chimney pipe. We always assumed it was from our need to have SO MUCH stove pipe due to the roof pitch on our house. Anyway, I love seeing the fire. The glass is easy to keep clean, just a damp newspaper and a little ash on the cold glass. For now we'll just have to paint the walls for a fresh look. It's long over-due. That smoke gets on everything!<br />We don't have hard wood to burn here in Montana, just the softer woods. We use a lot of pine or fir. I've had trouble getting the oven hot enough to bake in. I also found it confusing trying to figure the dampers out since the stove comes with no manual or diagrams.LaVonnehttps://www.blogger.com/profile/07612357022203529926noreply@blogger.comtag:blogger.com,1999:blog-2486194406227682414.post-1745913756167774012014-03-10T20:04:36.165-07:002014-03-10T20:04:36.165-07:00I'm not sure that things cooked on the top of ...I'm not sure that things cooked on the top of the stove taste any different, but I do have some theories about the difference in baked goods based on what I've read and witnessed firsthand.<br /><br />1) Heat radiates from four to five sides of the wood cookstove oven rather than just from a bottom or bottom and top element or burner, so food cooks differently.<br /><br />2) Ovens on most wood cookstoves are not vented like modern ovens are. Thus, when you shut the oven door, air is not constantly circulating through the wood cookstove oven like it would in a modern oven. This would change humidity levels in the oven and is also said to keep flavors in the foods.<br /><br />These are just theories, as I said, but they seem plausible to me.Jimhttps://www.blogger.com/profile/01928066388810835369noreply@blogger.comtag:blogger.com,1999:blog-2486194406227682414.post-9924817214819360922014-03-10T17:52:54.681-07:002014-03-10T17:52:54.681-07:00The difference between the chemistry of the food c...The difference between the chemistry of the food cooked in a woodcookstove, versus the same food cooked in a modern range, has always interested me. I remember back in the 60s and 70s, it was common knowledge among farm folks that the food tasted better on a woodcookstove.<br /><br />It would be interesting to know exactly why, but I don't see research $$ going towards that goal anytime soon. Do you have any theories?Unknownhttps://www.blogger.com/profile/12671277664519718732noreply@blogger.comtag:blogger.com,1999:blog-2486194406227682414.post-35703408485656226122014-03-08T06:03:09.131-08:002014-03-08T06:03:09.131-08:00Beautiful! I love reading about other people'...Beautiful! I love reading about other people's cookstoves.Carol Urbanhttps://www.blogger.com/profile/05348220970962273922noreply@blogger.com