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Oven Cooking
Learning how to most effectively control the oven temperature
takes some time and experience. As a general rule, the stove
should be at the charcoal stage of the combustion process
before the oven is ready for cooking.
Important Note: The oven door thermometer registers the
temperature at the door only. For accurate oven temperatures,
refer to this interior oven thermometer.
Ovens vary in temperature from top to bottom and side to
side. The only accurate check on oven temperature is an oven
thermometer placed along side food being roasted or baked.
See page 29 if your door thermometer needs adjustment.
1. You will nd that once the stove has about 4” (10.16cm) of
red hot coals in the rebox, it will have reached ‘equilibrium’.
2. Equilibrium means that the entire stove and chimney
system is heated and running at a fairly constant
temperature.
3. At this point, you may load a new charge of wood following
the procedure for ‘reloading’. Allow the stove to regain its
momentum—igniting the new charge. Keep bell dampers
dampered down to allow a steady slow ame.
4. The oven temperature can be controlled by moving the
oven damper slide. In the closed position, the oven will
get warmer, and cooler when you open it.
5. Remember the effects of the changes in the damper
position are not instantaneous on the oven temperature.
6. Ideally your stove will perform best if it is left running
constantly, keeping the entire system warm. Depending
on your wood and chimney conditions it would typically
take three or four charges of cord wood to establish a
good base for oven cooking, meaning 1 1/2 to 2 hours
before cooking from a cold start.
7. Always load a new charge of wood to a glowing hot coal
bed about 4” (10.16 cm) deep. Waiting too long to load
a new charge means that the dampers will have to be
opened, to get the new charge burning well. This results
in extreme temperature swings and will make cooking
difcult. Your objective is to maintain the coal bed and a
constant heat.
8. Occasional ‘tending’ or stirring may be required. Keeping
these principals in mind and with a little experience, you
will nd cooking to be easy and trouble-free.
9. Woodstove cooking methods are as diverse as their
owners—there is no right or wrong way, only, in time,
your way.
10. Remember by opening the oven damper there is less
resistance on the ue and a hotter faster re will result.
The cooking surface directly over the rebox will typically
get hotter in this conguration.
11. Always open the oven damper before opening any rebox
doors or lifting the key plate. Wait momentarily before
opening the doors to allow the smoke in the oven chamber
to be drawn up the chimney to avoid backpufng.
Maintain your stove properly. The benets in superior
performance and safety are well worth the time.
Rotate base for use as
a hanger.