Ten good years
I have had my Bakers oven for over ten years.We have it alight almost 24hrs during winter and into the spring.It cooks wonderfull and spreads a good amount of heat around the house.I installed it myself as we are out of town with no issues at all. Barry WA
Not sure what some of the other reviewers on about, this is a great heater for heating & cooking, roasts turn out perfect, slow cook on top, good heat output & efficient to boot, what more do u want!
I added an extra length of flue because it was close to an existing chimney, this made it breath much better so if your having problems with yours try this.
We have an existing ceiling fan in the same room which really helps distribute the heat around the house. Not saying it heats the whole house evenly, which wood heater does?
All in all we are very happy with the purchase
Purchased in June 2020 at fire&flues for A$3,400.00.
Big Bakers Disapointment
I believe there is a serious design problem with this fire and it should be withdrawn from the market. We have followed all the install instructions, length of flue, height above roof, Venturi cowling fitted, dry wood burnt but still doesn’t work properly. Basically as soon as the flue damper is closed the fire stops drawing. Because of the design you cannot clean the sides where the fire circulates around the oven, so if there is a blockage your stuck with it! As far as the oven is concerned you couldn’t keep a pie warm let alone cook one. This fire is not a cheap purchase and value for money is definitely zero.
Purchased in September 2019 for A$2,900.00.
6 Years using the Nectre Bakers Oven
Put simply we love it, but it does have a bit of a learning curve, particularly as it's designed for cooking as well as heating. During Winter and a little either side we use the Bakers Oven on a daily basis. Our house is approximately 220m2 and can easily be cut in half for warmth with additional doors closed to direct heat as needed. If we put the fire on early, eg before 5pm it warms the living area, and has enough warmth to take the chill off the far end of the house by bed time. Like all fires there is some variance in how much heat i...t will output - if you run it hard it can put off an incredible amount of heat (by leaving the damper closed so all warmth goes via the oven increases the heat dramatically vs letting it all go up the chimney as I have some people do on Youtube). We constantly have a kettle or two on it so permanently have hot water available. We make frequent use of trivets to keep things hot but not burning while on the cook top. The top of the oven also has hot spots - the very centre being the hottest, then slowly cools towards the edges. Learning to place pots and use the variety of heat in the those places is key to success when cooking on it. It takes about an hour to get the oven properly hot once the fire is lit. Our Bakers Oven can fit about two large and 2 small pots at a squeeze on top. The oven also fits typical square oven trays or as we like to do two 12" pizza trays. This brings me to a common gripe - the thermostat is Not accurate, but with experience you can use it as a guide. We've occasionally hang a separate thermostat in the oven but generally its not worth it after you get used to using the door as a guide only. For my family cooking on the fire creates a wonderful feeling. We live off grid so using the fire to warm the house and cook is highly practical but also gives a sense that we are using the heat to its fullest. We have a bread machine and make dough each night in winter when the fire is on. We put a cast iron pot with lid in the oven for at least 10 mins to preheat. When the dough is ready we drop it in the pot with a little flour, put on the lid and come back about 30 minutes later to remove the freshly cooked bread. My kids Love our home cooked bread over bought bread. Sometimes I would like the slightly bigger top space of the new Big Bakers Oven, but we manage to crowd everything we need on the current one. We do cut and split all our own wood so sizing is no issue for us. The firebox is smaller than most so if you buy wood in bulk from a timber yard you may find some huge pieces don't fit. When we starting the fire we tend to use smaller pieces, but once its burning hot you can add some fairly large pieces, eg we tend to cut the wood so it only takes 2 pieces to fill the firebox to near capacity. Tip - two pieces of wood with fire between them burn Much easier than one large piece that often smothers the coals below it. I don't expect my fire to run all night, and suspect you would struggle getting this to also, unless you want it smouldering all night. We burn seasoned wood only in the fire and haven't had to clean the flu in 6 years. This brings me to the second gripe though. Cleaning the ash from the oven section. Most is easy but the sides where the heat comes down from the firebox is incredibly hard to access which is a problem as we have found a layer forms like a sheet of rusted metal, or ash, I'm not sure which. This can block this section up resulting in poor heating and cooking. You can adjust the intake to the fire via the turnable vent on the firebox door. Make sure to wind this open when lighting, as well as open the back damper. Once the fire is we'll alight close the damper (making the heat drop down into the oven walls and create much more heat), and adjust the front vent to suit. You can also add a water jacket to heat water. Unfortunately we don't have one, and I'm pretty sure it can't be added after leaving the factory. I tried the fire without the two heavy metal side plates in the fire box to see what difference it made. I believe it heats better, and quicker, but I also think it also damages the sides of the fire box so not sure I'd recommend this if you intend to keep the fire for many years. We didn't buy this fire new. It was second hand and had been well used. We restored it and have had it for another 6 years. Aside from light rust from the chimney condensation, or a kettle leaking, its held up very well and looks like we'll easily get many more years from it. I've looked at other fires and many don't look like they will last. The Nectre Bakers Oven is solid. Would I get this again? I'd have no hesitation getting another as the fire is well suited to our needs.
Purchased in June 2014.
Excellent heater and cooker, but had a learning curve if you are not familiar with wood stoves.
We installed our Big Baker early 2020. Initially it took several fires to finish burning in the painted finish - which certainly the first two or three times was very unpleasant. You need to have the house wide open and well ventilated the first few times you light the fire so pick days that are pleasant to make this process easier. That is really the worse part so far of owning this cooker which has proven to pump out generous heat while cooking the best roasts and boiling the kettle next to a pot of soup or a frying pan sizzling away...
- Verified purchase
After one winter leaks smoke BAD at top seams.
I used this stove for one winter. The second winter it started leaking a lot of smoke at the top seam of the sidewalls - big cracks there, I spent the second winter trying to putty the cracks but no success so pretty much unusable after one year of use. Very disappointed! I thought this was a decent quality brand,and paid a lot for the installation, too. The stove is in my kitchen.
Purchased in November 2017 for A$3,149.00.
Nectre bakers oven must have got the lemon
Within less than year (through summer) rust had developed on the top of the fire and the top door mechanism. The damper top rear had ceased prob rust! The whole damper mechanism was replaced and the door freed and rust scrubbed out. Now the rear damper has ceased again and the door mechanism has ceased again. Not happy thinking about a combustion stove that will burn through the night - these are not combustion ! This will be more use than an oven that is hard to regulate the temp in! Burns through wood at an incredible rate and now hard to regulate. Puts out mega heat though!
Purchased in August 2017 for A$3,000.00.
Great little cooker and heats whole house.
The small bakers oven is a pleasant surprise. I am originally Canadian and prefer wood heat in the winter. This stove is perfect for heating and cooking. We do not have water jacket hooked up so cannot comment on that. Once we adjusted the door gap with the key provided we found we could control the rate of wood burn and oven temperature. It took me about a week to gauge when to cook, how to adjust temp. The more coals the steadier the temp in the oven, get an oven thermometer for inside the oven and you will get a more accurate temp, the more ...coals you have, you get a steady temp for about two hours. Great for roasts, pizza in the oven and curries, soup and stews on the top of the stove. It cooks faster than you think it will! If you light it about 2:00 pm, your whole house will stay warm all night (we have a three bed, L shaped house), However, you must empty the coal and ash every second day if you want those fat logs at night for an overnight burn. Still has hot coals at 0600 hours with a 9pm fill, but it takes a bit of effort to get going in the morning. Downside: on windy days, if you have normal length flu, the wind back flows down the flu making it very hard to light and fills house with smoke. Further when lighting if the round air flow knob on the front is wide open it allows smoke to vent into your house, ignore the instructions that say do not keep the door open, keep it cracked when lighting or have smoke escape into your house and the fire won't light properly! Love our bakers oven, next house we are getting the big one, so I can cook a turkey. :)
Purchased in April 2019 for A$2,800.00.
No regrets on purchasing
This is a great addition to any house. Not only do you get a great efficient wood fire but you can cook with it aswell, even put a kettle on top for a cuppa. When winter sets in, my electric oven and gas cooker very rarely get used.
The firebox is of a decent size allowing large chunks of wood that will burn from nighttime into the morning keeping the house warm. As one reviewer said, yes you do have to clean out the bottom of the oven which we were not told anything about. We had to look that up by ourselves after wondering why smoke was pou...
Very good, I'll be putting one in the next house that we're planning.
I put one of these in the house that is now our Daughters family home, its great, we had no problem with soot buildup, cooked on it regularly, found it economical to run and a very effective heater for the 80 sq metre house.
If we ran it for two hours in the evening the stove would still be warm enough to have the house warm in the morning.
This is our second winter with the BBO.... so efficient, warms the 25 square house enough for us to wear summer clothes...cooks well...draws well, good controls and I can put a peice of redgum in it overnight and it's still going in morning! Never had an issue. Very happy, best woodburner ever! I've seen cheap copies without the throttle, but this is such outstanding quality. Highly recommend one, if we ever sell, I wan to take it with us! (Incidently we have 4 zone ducted heating but this is way more efficient and cosy!)
- Verified purchase
Excellent Wood Oven & Super Warm Heating.
We've had the Nectre Big Baker Oven for a while now & it's being burning 24hrs 7 days a week since the colder weather rolled in a couple of months ago. It's all I've been using for cooking for the past months, I quickly learnt how to regulate the heat in the oven to obtain the correct cooking temperature required, (Temp gauge on oven door) and it's great for cooking on the stove top too, with plenty of room. The Nectre Big Baker Oven is our main heating source and I have to say it is toasty warm in our house ranging from 20 to 26 degrees and ho...tter if I so desired. We manage to keep the fire going all night long (6 to 7 hrs) and I believe that is due to the quality and size of the firewood, 95% of the time in the morning there is always a lot of burning red hot coals in the fire box, just a matter of adding more wood. Our night time temperatures often gets below zero and recently we reached -6.8 and it was lovely and warm in our house. We cut up our own firewood and all the wood we burn is seasoned (dried) for 2 years or more. I believe burning good quality wood is most important to obtain efficient and effective outcomes. Also proper use of the controls (opening the flue) and air intake when first lighting the fire or adding logs when the fire is burning to ensure the build up of creosote does not occur. To make sure the fire burns well the flue needs to be the correct recommended height, this will ensure the flue draws well and the fires burn effectively. There is a plate in the bottom of the oven that can be removed for cleaning purposes and I recently removed it to clean any ash or soot away and there was only a light dusting of ash in there. Prior to having the Nectre Big Baker Oven installed we had a very old IXL wood stove that I would use and I think that gave me a good understanding of how operate a wood fire oven/stove. We could not be happier with the Nectre Big Baker Oven and would recommend it for heating and cooking (cooking times in the Big Baker Oven are the same as a regular gas/electric oven).
Big Baker Dreams Smoked Out
We bought the Nectre Big Baker to put in our new house. While it was being built we installed it in our shed. We also bought a wet back to go in it to connect to our solar hot water.
The first thing we noticed was how small the fire box was. This was before having the wet back installed as well.
It worked well enough for the first month but then we started getting smoke inside whenever the wind would blow. This gradually got worse until we were getting a thick curtain of smoke flooding out of the fire. After reading through the instructions w...
Questions & Answers
Can you use upper fire room for cooking so it has more smoky flavor on the food? I really like the smoky flavor on food when you cook within a wood stove. So was wondering if you get the same kind of smoky flavor by using the lower cooking pit.
You could cook in a well burned down fire mostly being hot coals just like any large slow combustion fire will cope with, but it's just cooking in the coals - not an oven... You could slightly displace the cover on the bottom of the oven section to gain some smokiness, but the oven was not designed to allow fire gases directly into the cooking area.
This is the first full winter we have used the fire and to say it’s performance is useless would be an understatement! I have sent two previous e mails asking for assistance on how to fix (if possible) this issue but have had no reply? Basically as soon as we shut the flue damper the fire stops working, the oven wouldn’t keep a pie warm let alone cook something. The flue is 5 metres tall with a Venturi cowling on top, we use dry jarrah, I have cleaned the bottom of the oven for creosote, basically run out of ideas. Have I bought a dud or are they all the same?
We have been really happy with ours, so your experience seems very unfortunate. Did you buy the stove directly from Nectre, or a store or agent if some kind? I'd be suggesting first to see if the flue is not too small in size, ours is 6" or whatever the equivalent in metric. We found the old cap was too restrictive, and updated to one with plenty of flow. Check that your flue is not extending too far into the cap and restricting flow that way - I have seen that in the past... 5m should be plenty to get a good draft going as long as the size is right and no restrictions up top... Has the oven setting ever worked? We have taken a surprising amount of stuff from the rear of the under oven area the first time we cleaned ours out and realised that had slowed our flow significantly. These don't roar much with the air intakes shut down on oven setting, but they do crank right up if you forget and leave things wide open in our experience...
Hi Richard thanks for the feedback. The fire was bought from a store. The flue is 6 inches and we have changed the original Cap to a Venturi type which is supposed to improve the draught. Have cleaned out the bottom of the oven regularly, no change. Still think I have a lemon. Have contacted Nectre twice with no reply which makes me think this is not the first time they have had this reported.
Hi Paul. Hope you don’t mind me adding some brief ideas. We’ve had the Bakers Oven for 6 years, not the big one, but I’m guessing they’re virtually the same. We’ve found the “fire shutdown” situation you’re describing occurs when the fire is lit but not allowed to get hot enough before shutting the damper (redirect to oven). Generally all pieces of wood, especially large or damp pieces, want to be burning well for a newly started fire. Its a lot more tolerant when everything is hot. A hot chimney draws better also. We let it go for 10 minutes once hot, then pull the damper shut and it goes well then. Seasoned dry wood gets the best results. Damp or unseasoned wood will cause a lot of grief and frustration, particularly when lighting.
I just had a look at the manual for the Big Bakers Oven and it appears it has additional controls. The manual says “Fully open air controls (slide top and bottom air slides to the left, push bypass damper handle towards rear).” Just make sure they are all open as stated when starting the fire to allow enough draft to get the fire going. Closing the Bypass damper is what makes the heat go down and around the oven section.
As a quick chimney test get some scrap paper and a cardboard box. Tear the box up into pieces. Start the fire with paper and add cardboard as it gets going. Leave the damper open for whole test. The fire should come to life quickly and the cardboard gives you some time to see how the fire is drawing. If any smoke tries to come out the door just close it to encourage smoke to go up the chimney. It should draw well and you should see all the smoke go up the chimney as the fire burns very enthusiastically. If that test goes well you can probably rule out the chimney as the problem as the damper vents directly into the chimney.
If the chimney test goes well that leaves some kind of issue with the oven or wood.
Make sure wood is dry and seasoned.
Any kind of packing material left in the fire from installation?
To test the Bakers Oven I’d get the fire going, this time light it properly using wood, leaving the bypass damper open until the fire is well established (leave it open for 10 minutes after all logs are burning well - this will get the flu hot to help draft). Make sure the top and bottom air slides are fully open to allow maximum air flow for the whole test.
Once its hot and burning well close the bypass damper. At this point our fire always dims a little as it adjusts to the new path all the air has to take to exit around the oven and into the chimney. If the fire was going well prior to closing the bypass damper it should take around 15 minutes to return to its previous level of intensity. Until the bypass damper is closed most of the heat simply goes up the chimney, but once its closed you will gradually feel the heat build up on the outside of the oven. For us it takes approximately 1 hour to go from an unlit fire to a usable oven.
The oven can get screaming hot, over 300 degrees C if you let it. Don’t rely on the thermometer as it doesn’t read accurately, and usually the top of the oven is far hotter than the bottom.
Stick at it as they are great fires. It’s either a brief learning curve or some small issue that your installer can quickly fix. Hope this helps somewhat.
If interested you can see the article I wrote the other day for a general guide to our 6 year experience with the Nectre Bakers Oven.
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