A few readers requested further information and pictures on our wood cookstove, so I thought I would take this opportunity to show you the ins and outs of the Pioneer Maid. Please excuse what looks to be a terribly dirty stove. I could have spiffed it up, but I was too busy keeping house, homeschooling, sewing, tromping in the woods and yes, blogging!
The Pioneer Maid, unlike most (if any) other wood cookstoves, has a lever allowing the smoke to go around the oven before it goes up the flu, essentially turning the oven "on". As the smoke travel around the oven, it heats the oven more evenly than a traditional stove that heats only on the firebox side of the oven. I still have to rotate foods in the oven, but not nearly as much as with a stove without the oven "on" feature.
 |
Oven on/off lever. The oven is off. |
 |
Now the oven is on. |
There are two wooden knobs that turn clock-wise to close the drafts and counter clock-wise to open the drafts. Because the Pioneer Maid is an airtight stove, these draft knobs give me great control of the firebox, thus allowing me to control my burning temperature. When I want to heat things up, I turn the knobs counter clock-wise and when I want to turn the stove down, I turn the knobs clock-wise. The stove responds very quickly.
 |
The draft knobs. |
I have found that wood heats more thoroughly (or something) than either gas or electric heat. I know, I know - all the old timers said "food just doesn't taste right cooked on that electric stove", but, ya know what? They're right! Food cooked in a wood cookstove is just better. Bread is crusty and golden on the outside and moist and soft on the inside. Biscuits are unparalleled and even meat is moister. I also find that it is wonderfully easy to find "high", "medium" and "low" on the top of the cookstove. High is right over the woodbox and low is right next to the water reservoir. Medium is, of course, somewhere in the middle. I have a metal trivet on the top of our stove to put pots on if even low is still too hot.
There is a wooden knob at the bottom of the stove, under the draft knobs, that, when pulled out, opens a trap door in the bottom of the woodbox so that you can easily clean the ash of the stove. You push the ash through the hole into a drawer located under the woodbox. You fill the drawer with ashes, the knob pushed back in to create a solid firebox floor, and then just dump the ashes on the compost pile. Perfectly simple.
 |
Clean out lever (in the open position). |
 |
Clean out at the bottom of the firebox. |
 |
Ash drawer under the firebox. |
 |
The ash drawer full of ash. |
Because the smoke can be re-routed around the oven, ash can build up under the oven, decreasing the oven's effectiveness. To remedy this, the makers of the Pioneer Maid put a little door beneath the opening that can be taken off so that the ash can be cleaned out. We generally only do this about twice a year.
 |
Oven clean out (under oven door). |
One of my favorite features of my stove is the warming oven. It is huge, running the entire length of the stove and water reservoir. You would never believe how many plates I can fit in here! This stove is completely mechanical - nothing fancy. Even the warming oven door is mechanical. There are two chains attached to either side of the door, they go through a hole in the back of the warming oven, through tiny pulleys and have weights hanging at the bottom. This keeps the door from hanging all the way open and helps pull the door closed when you shut it. Very clever.
 |
Open warming oven. |
 |
Warming oven chain and weight. |
As I mentioned before, our stove has an option for a waterfront. There are two "knock-outs" in the back of the stove on the left side of the firebox. Those "knock-outs" are removed and the waterfront installed in the firebox and the waterfront is then piped into a hot water tank. Generally these hot water tanks work on thermal convection, meaning that the water circulates without the use of pumps. Your hot water tank would be higher (the higher the better - even up to the second story) than your waterfront so that the cold water and hot water could circulate properly. Before installing a hot water system, I would highly recommend Lehman's pamphlet on how to
safely install a waterfront. Not installing your waterfront properly and safely could have dire consequences. Remember, 1 cubic foot of water turns into approximately 2000 cubic feet of steam - very dangerous!
 |
Waterfront knockouts. |
 |
Waterfront (to go in firebox). |
I find that I can bake and cook about 100 degrees lower in my wood cookstove than in my gas oven. Truth be told, I rarely look at the temperature gage on my oven door. I stick my hand in the oven and if it is too hot to hold it in there for more than a few seconds, the oven is too hot for bread and even for biscuits. If I can hold my hand in the oven for 8 seconds or so, the temperature is just right for bread, rolls and most other things. I generally turn things once or twice while they are baking and can tell when things are done by the way they smell.
As you can see, my wood cookstove and I have a very close relationship. I cook with a commercial gas range in the summer time - but come winter, I can hardly wait to begin my wood stove cookery.