COOKING WITH WOOD

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But then came the threat (real or hyped) of Y2K, and suddenly consumers far and wide were seeking alternative means to assure their families hot meals should the lights go out.

The industry reported a 25% jump in cookstove sales nationwide for 1998, with the biggest gains occurring in the Pacific states, where sales shot up by a whopping 103%.

"Our orders have increased ten-fold," says David Arkell, vice president and general manager of Enterprise-Fawcett, a New Brunswick-based stove manufacturer that produces five cookstove models, ranging from its top-of-the-line Monarch to its rugged if not quite-stylish Woodsman camp range. So brisk was business at the start of 1999, says Arkell, that by April Enterprise had taken all of the orders it could handle through the New Year.

Norwegian stove manufacturer Jøtul recently began importing to the U.S. a mini-cookstove for the first time in 20 years. "The Jøtul 404 had been in constant production in Norway since 1953," says company marketing coordinator Bethany Webber. "But we'd stopped selling it here due to a lack of interest"

Last year, prompted by growing customer demand, Jøtul decided to bring the cookstove back to America, and the response, says Webber, was "overwhelming."

While both Arkell and Webber admit their companies witnessed a slow-down over the summer months, both are convinced that wood cookstoves are here to stay.

"Some people simply love the look of a cookstove," says Arkell. "Others just love to cook with wood. It's a narrow market, but it's there."

Eager for your own taste of yesteryear? Check out Lehman's Non-Electric Catalog (revised 1999 edition), which features an impressive selection of wood cookstoves from some half-dozen manufacturers, with prices ranging from about $850 (for an Amish-made Baker's Choice stove. ..think function over form) to well over $3,000. The catalog is available for $3 by calling (330) 857-5757, or you can access it on the Web at www.motherearthnews.com/products.html.

-Marguerite Lamb

Stack the wood in categories of different sizes, species and moisture contents. Most important is a stable stack that keeps the rain and snow off, but allows for drying. Give wood time to dry. Plan wisely. Have wood ready before you need it. Stay one year ahead with your seasoning if you can.

Getting Started

Dry pine comes, picked up after they are freshly dropped and covered with sap, are the lest thing I know of to start a fire. Dry wood shavings, huffy and long, are second best. Paper is a poor and often toxic substitute, but works. Start a big hill of tinder in your firebox. Open vents and dampers to ensure maximum air flow through the stove. Shake the grates if they become clogged to drop out extra ashes.

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