Rocket cook stove - oven question

We will be starting on our house this spring. Wanting to add a walker style cook stove and/or a batch stove style. My husband wants it combined with the mass for heating the house with a way to close off the mass when we don't want to heat the house up, but just use the cooking portion.

My question is about the oven insert, or actually two questions.
Where can you source the oven insert?
Would it be possible to use the oven insert from a propane cook stove?

Most of what I have seen as the inserts are fairly small and if they have a rack there is only room for one. I do a lot of larger items, half or 3/4 sheet cake size and wondering about cooking on the holidays... large turkeys, multiple pies and cakes, large batches of cookies, breads etc. The small oven box would take me weeks of cooking to get the same amount ready.

Anyone have a solution for this issue?

Hi Vickey;
Well, with a Walker cookstove, adding a mass is an option, and a bypass is used to get the heat into the mass, making it easy to separate the two.
You can cook with a Batchbox design, but they generally burn too hot.
I suggest having both, as you are in AK, there will be some cold times.
If trying to heat a mass, the Walker stove would need refilling much more often than a batchbox.
Nothing keeps you cozy like a double skin masonry stove with a batchbox core.

Next, I'd like to ask about your insert question.
I'm not sure what you're trying to do.
Walker ovens are brick; no insert is used.
Batchboxes could get an oven, but again, it would be built with brick.

I would recommend using the firebox as the oven. Most home built bread/pizza ovens, and all commercial bread/pizza ovens bake in the firebox.
The radiated energy of coals amounts even to 50% of total energy output and it stays in the firebox (it eventually is radiated out but will not heat the separate oven much more). This is how I bake: the main baking chamber of my bread oven gets to 450 C - pizza bakes in 4 minutes, for bread I would bake for 15 minutes when the temperature drops to 250-300 C and then finish in the cooler top chamber. The top chamber heated by the riser's exhaust never gets hotter than 230 C which is great for finishing the bread and baking less heat demanding dishes. Including the brick oven in the BBR heater is not an easy task for a first (or even more experienced) builder. Baking white oven inserts will only work when the stove is running. If you build your firebox with bricks laid as stretchers you will have plenty of accumulation for baking in the firebox. Especially if you will insulate it and will use partial damper for the chimney and a thermometer. I have been baking in a dry stacked rocket oven for a year, before I built a serious version. I was just waiting for the temperature to drop.
If you build the firebox as stretchers and insulate the floor (critical for baking), sides and the ceiling you will not only improve the performance of your firebox, but will also have a great oven. The accumulated heat in thicker walls will also help in heating your house. Together with double skin bell it will give you the warmth you need in your location.

My idea was for something I could bake in without it tasting like wood smoke, as well as having a cooking surface on top that got hot enough to use a 30 quart pressure canner and even better if it could handle that and a 21 quart at the same time.

We have a camp wood cook stove that we don't use. Our thought is to take the cast iron cook top off it and use it for the top of the rocket stove. Being able to incorporate the mass when we are not necessarily cooking is our hope using the bypass.

If we use the batchbox and leave the bypass open in the winter the extra heat may be useful for heating the house, but it sounds like not as good for cooking, except on the surface when pans could be moved to a cooler area of the stovetop.

Just hoping to find a setup that would not require two different stoves in our place which will take a lot of room.

If you bake in firebox nothing will taste like a smoke, because the smoke would be long gone at this moment. If you were using white oven during the burn, then it would not matter either, since the white oven is sealed. To incorporate three features: cooking, heating with mass and baking is challenging.

You could use one of the Walker stove designs.

You could also build Podgornikov style firebox which is excellent for cooking (with fire and also radiating coals). If tall enough it can be considered to be an L-tube. The exhaust is heating the top plates and can heat the bell. Firebox of 230x230 mm (9x9"), 3 bricks tall and 2 bricks down to the grill would be a power equivalent of a 4.8" batch box. You would want a larger firebox to heat your large pots efficiently. The top plates should have openings, because a pot on direct fire cooks faster. The stove would have incorporated heating wall (taller part of the bell) - popular in the kitchen stoves in central Europe of the past, frequently located on the kitchen/bathroom wall.
Baking in such firebox is more difficult, because it's open at the top but I tried it and it worked to some extent, but would not work for bread,.

Basically to bake well you need a masonry ceiling in the oven that will radiate the heat to the top of baked dish. For cooking it's the opposite - the roof is obstruction to heat radiating from the coals that allow wonderful simmering after the fire is gone. Coals radiation makes perfect paellas, soups, stews - dishes that do not want continuous high intensity fire.

If the firebox had sufficient power, the hot gases could be directed to heat a black oven built from bricks. All of it can be designed, but not necessarily easy to build.

Thomas Rubino and Cristobal Cristo, thank you both for the information. Sounds like we need to rethink our plans and figure out how to incorporate two stoves instead of trying to combine everything into one stove.  In some ways that makes the separation of the heat source and our cold room we are building a bit easier.  Thank you again for your help.