windyhill4.2 wrote:Photog200 thanks for the craigslist links,gives us more options. Sunnyboy thank you for wonderful heating experience with your stove,lots of good info,gives us something to compare with our situation and plans. So glad we found this thread,rekindling childhood memories of warm cook stove spot in kitchen. Maybe we will grow younger (wishful thinking) at least we should'nt have to work quite as hard,bucket of coal versus wheelbarrow loads of wood X 6 for the wood monster.Again thanks for the info.
lsayre wrote:Just got back from Lehman's, and unfortunately the Bakers Choice cook stoves grates are made for wood or bituminous coal only. They were mistaken when I had contacted them earlier and they told me it would burn anthracite. The grates are actually just two rocking flat plates covered with firebrick, and there is only over the fire air that I could see.
PS: Lehman's is only a measured 26.7 miles from my house by road.
Photog200 wrote:Too bad about the Bakers Choice, you sounded interested in that one. At least it was only 26 miles away!
coalturkey wrote:If you are looking for a porcelain range check for a Home Comfort model DA. I have 3 of them and the most expensive one was $300. Lots of them out there. My grandma had one and I guess that is the reason I have one too. I have the water front for it so domestic hot water is for free. Just look under Home Comfort on ebay or craigslist and you will soon find one. If any of you want a black warming oven for the cast iron type stoves, I have on with the roll-up doors that I would sell as the stove was real rough. It has the thru pipe style and is in good shape.
Sunny Boy wrote:Yesterdays, "jam session" , . . and I don't mean in the musical sense.
Lake affect snows, wind blowing like crazy ,and temperature dropping. Good day to do some canning on the Glenwood. First batch was black raspberry picked from bushes here on my property. Second batch was strawberries, apples, and mangos. Cranked up the stove a bit higher than I have it for just heat mode. Despite the high winds and cold outside, it quickly got up to 75 degrees in the kitchen.
This afternoon we're gonna be making bread.
Homemade jam on homemade bread - yummmm!!!! Doesn't get any better than that !!!!
Pretty cool thinking about how many canning jars and loaves of bread this stove has turned out in it's 110 years.
Sunny Boy wrote:Yup, sure tastes better than store-bought.
We also give some to family as Christmas presents, so some of our Christmas shopping is done and no fighting mall crowds. Another plus is, . .it saves on gas after Christmas ! There's never a need to take it back because it didn't fit, or they don't like the color !
Yeah, my oven needs to be re-sealed too. It's on the list when I get to restoring it. On wood , all I can get it up to is about 450 degrees, on coal, about 350. The good news is that I burn less food that way. But, as you found, not only does it affect how well the stove runs and how high the oven temps, it also lets fly ash dust into the oven area everytime I shake the grates. Gotta vacuum out the dust in the oven each time I use it. And make sure to cover everything that's baking, or, . . don't "shake and bake" at the same time