Seems like a little overkill, but now that I have the wood cookstove up and running, I cannot wait to post and show everyone how it is working.

Here I am adding the two 45 angle pieces to get the stove pipe down to the right spot on the stove.

The big job was cutting the hole in the roof, and installing the stainless steel insulated Class A stove pipe down through the roof, through the attic, down into the ceiling adapter.  I also have an attic insulation shield above the ceiling that keeps the insulation from getting too close to the stove pipe.  The next part was installing the stove pipe from the ceiling down to the stove.

Here I am installing the sheet metal screws to tie all the parts together, to keep them from moving.

I purchased wood stove fiberglass woven gasket material that I fit between the stove and the bottom stove pipe piece, to seal it and to keep it from wiggling back and forth.  I also used some of the gasket material to seal gaps between the sections of stove pipe.

Lighting that first fire.  Most of the smoke went up the chimney.

As you may be aware, when a wood cookstove is restored, it gets painted and then it gets coated with stove blacking to make it look pretty.  That is all very nice, until you go to burn wood in it.  When all that stuff gets hot, real hot, it starts to smoke.  Then the house starts to get smoky, then the smoke detector goes off, and you run around opening the doors and windows, and waving a towel at the smoke detector.  That's how it goes the first time you fire up a wood cookstove.  Happens every time.  Well, this was no exception.  The kitchen got nice and warm at first from the stove, until it started to get smoky, and then we had to open the doors and windows to get the smoke out, and then it got real cool again.

Nice fire in the fire box.  I had to shut off the draft to keep the stove from getting too hot.

Well, as you may guess, you just can't have a nice hot stove and not cook something on it, now can you?  Of course not!

A nice fried egg.  Farm-fresh, just laid the day before.

Of course, you've got to cook that fried egg in a nice cast iron pan, and I had just the right pan to do it, too.  One that has already been properly seasoned over many years of use.  They say that cast iron is the original non-stick cookware.  And, it is true.  That egg slid around in that little frying pan just like it was a brand-new Teflon or "Super Copper" or whatever is the fad now.  I wouldn't want to put one of those pans on this stove, it would probably just melt into a puddle.  One thing I did learn from our last wood stove, is that once the fire is going, everything is hot.  Don't assume that those little silver spiral things will stay cool enough to handle.  Just assume that everything is hot, and you won't get burned any more than necessary.  I wouldn't go so far as to say you won't get burned, because once you start using a wood cookstove, you do get burned at some point.  It just goes with the territory.  But using hot pads and oven mitts every time you go to handle something on the stove goes a long way to minimize the burns.