windyhill4.2 wrote:Randy it's good to see you back - back on this thread & back on coal ! nice view port,shame they don't have glass lids ,we had turkey for Christmas day,my favorite .We still are trying to decide what we will do when we can buy a stove,would love a coal range ,but we might go with a big baseburner or box stove to get max BTU so we could totally heat our house with the handfed in the house which would lighten the load on the OWB, meaning less wood to buy (such a hassle) & less wood to handle,which becomes real critical in the super cold weather as the current heat demand is all on the OWB. I did see that Keystoker makes a new coal cook stove that holds 54# nut -$1200...is rated at 70,000 BTU which might be big enough,still would like an old timer,but we will see what happens.Got 3" surprise snow day after Christmas which will probably all disappear today,temp's in upper 40's.
windyhill4.2 wrote:Yes ,i had noticed the lack of "dazzle" but i do thank you for pointers on the short comings -- hot ---------------- top ,we did not think about that feature missing on the new era stove versus the old,did notice lack of oven. We still would like an old time coal range,but are unsure of what to expect on the BTU output,also would like one with the warming oven on top,but have not gotten an exhaust height off back of stove when equipped with the upper oven. Wife is having second thoughts of the bigness look & space consumption of the coal range versus a BB or box stove --Alaska Kodiak - flip top ,i kettle cooking or Hitzer 50-95 hot top ?? Decisions..............
lsayre wrote:Does anyone currently make a nice cook stove with a decent sized oven that is properly designed to burn anthracite?
Sunny Boy wrote:As Randy said, there's ways to control the heat.
There's a wide variety of trivets in different sizes and shapes, some sit higher than others. Some can be stacked to lower the heat even more. And, putting something as simple as an upside down cast iron fry pan on the stove, with it's large air gap, will really lower the temp a cooking pot gets.
And for stability of large pots, there are large diameter "simmering plates" that sometimes show up on eBay and antique shops.
There was one with my range when I bought it. It's a solid, round, cast iron plate, about 9 inches in diameter, that has thin ribs cast into the underside radiating outward from the center. The ribs hold the plate up off the stove while allowing heat to radiate outward. It lowers the cooking temp a bit more than the open design type trivets. It's used for keeping cooked food warm, on a moderately hot surface, or slow cooking a pot of stew on a really hot stove.
But you can pick up a good, Glenwood C for a fraction of the new stoves. Without the water tank, figure the stove is about 4-1/2 feet wide with a 31-32 inch high cook top. With a warming oven about 6 feet to the top. And, on indirect mode (oven heat on), they put out a lot of heat. There was a thread here where you can get a rough idea how many BTU's the old stoves can put out by measuring the firebox area. Figure about 90-95 square inches for a small-ish range like my 1903 Glenwood Sunny, or about 110-115 square inches for the mid size ranges.