Hello,
for the new kitchen that will be built soon, I would like to include a coal stove in the plan, in addition to the regular electric stove, of course.
I want to integrate it as much as possible into a kitchen unit. The kitchen will have an L-shape (with dishwasher, sink, and cooktop) plus a single row on the opposite wall (with oven and microwave). The stove is to be placed in this row. Currently, the room is almost completely gutted; a load-bearing wall still needs to be installed, and the ceiling insulated.
My main question, however, is whether any of you own a coal stove and if you could recommend a brand or model. Visually, I like the Wamsler W1-75 and W1-90 stoves very much; I want a fairly modern look in stainless steel or black. A built-in oven is important to me.
Do you have any experience with these kinds of stoves? What should I pay attention to—also considering the further kitchen planning (which is now only possible to a limited extent)?
for the new kitchen that will be built soon, I would like to include a coal stove in the plan, in addition to the regular electric stove, of course.
I want to integrate it as much as possible into a kitchen unit. The kitchen will have an L-shape (with dishwasher, sink, and cooktop) plus a single row on the opposite wall (with oven and microwave). The stove is to be placed in this row. Currently, the room is almost completely gutted; a load-bearing wall still needs to be installed, and the ceiling insulated.
My main question, however, is whether any of you own a coal stove and if you could recommend a brand or model. Visually, I like the Wamsler W1-75 and W1-90 stoves very much; I want a fairly modern look in stainless steel or black. A built-in oven is important to me.
Do you have any experience with these kinds of stoves? What should I pay attention to—also considering the further kitchen planning (which is now only possible to a limited extent)?
@haydee How does baking bread in a smoker work? I've never heard of that before. I imagine the bread would taste quite "smoky"—or am I completely off track? I'd like to try that sometime.
We just visited the Wamsler showroom, and I've made my decision. It will be a W2-90 in matte cashmere with a steel cooking plate. I'm looking forward to it!
We just visited the Wamsler showroom, and I've made my decision. It will be a W2-90 in matte cashmere with a steel cooking plate. I'm looking forward to it!
The smoky flavor works. The items are not kept inside as long as meat, and baked goods absorb less flavor. I’m not sure if this works with the metal tins that are mostly sold here.
I heat it up properly to about 200 to 250 degrees Celsius (390 to 480 degrees Fahrenheit), then place the bread on trays inside the cooking chamber.
The advantage is that when meat is cooked afterward, the chamber is less affected by snow and rain at the lower temperatures. The thick walls also retain the necessary temperature.
The unit looks good. I’m curious whether you’ll use it as planned and if it works out that way,
I heat it up properly to about 200 to 250 degrees Celsius (390 to 480 degrees Fahrenheit), then place the bread on trays inside the cooking chamber.
The advantage is that when meat is cooked afterward, the chamber is less affected by snow and rain at the lower temperatures. The thick walls also retain the necessary temperature.
The unit looks good. I’m curious whether you’ll use it as planned and if it works out that way,
Thank you, haydee, for your response! Well, that’s definitely worth a try. I wouldn’t call our thick-walled smoker a tin can by any means.
Next time I smoke, I’ll give the bread method a try—if it doesn’t work out, it’s not as much of a loss as if it were a few kilograms (pounds) of meat.
I’m also curious about how the oven will be in actual use. We’ll see—it should be ready by spring.
Next time I smoke, I’ll give the bread method a try—if it doesn’t work out, it’s not as much of a loss as if it were a few kilograms (pounds) of meat.
I’m also curious about how the oven will be in actual use. We’ll see—it should be ready by spring.