Register
Log In
Home
19 Feb ’12
Offline
Speedfunk said
I just read a good idea some simple type person did...they get some coals going ..shove them to back of stove and put dish directly in the firebox...I might have to give that a try.
One issue with that, is that it's going to be REALLY hot and hard to achieve consistency. Also, you'll have to rotate the pot regularly to avoid hot spots. It's very similar to cooking with a dutch oven.
The following users say thank you to easytapper for this useful post:
Speedfunk6 Feb ’13
Offline
Possibly push the COALS (hardwood-ish for good coals) to the back...creating a wall or partition with masonary of some kind(in my case bricksi got). Food area separated from direct radiation by firebrick..... it would seem that all the charged mass would give for a nice even cook? ...hmmmm If i "built" it i'd hope for tufo lasanga for dinner :Dmm
19 Feb ’12
Offline
Not trying to be a negative nancy (I hope I didn't offend anyone named Nancy), but I think you'd still have a hot spot. The back would still be significantly hotter than the front. Guess it couldn't hurt to try though.
The following users say thank you to easytapper for this useful post:
Speedfunk
15 Feb ’12
Offline
I'm surprised woodstove manufacturers don't include a fireplace crane
wonder how hard it would be to retrofit one for that
26 Nov ’15
Offline
KVR said
we do, but use it sparingly, sad to say to get it up to proper temp and time to cook anything significantly you need to keep the wood stove fired up, which then causes the house to get unbearably warm, there have been quite a few times where I cooked a roast in it and had all the windows wide open on the front of the house. I am planning an outdoor kitchen in the spring and am debating just using it out there.
Been there, done that!! In our little temp 'cabin' while we built our last place, we were down to skivvies and door & windows OPEN when I cooked a turkey in our little in-flue oven. Smaller places require less heat - lol!
I do cook on our wood stove - mainly things in a pressure cooker which requires much less time. What it takes, more than a hot fire, is PLANNING. Being ready to put the food on while the stove is ready for it is the trick. I also bake short time required things (biscuits, coffee cake, etc.) in the stove top oven some mornings IF I set everything up to GO! the evening before. Nothing like warm coffee cake to enjoy with a second cup of coffee.
My personal motto - The Home, a peace worth fighting for.
26 Nov ’15
Offline
Wood stove cooking in a nutshell - wood stove cooking is nearer to electric cooking in that the cooking area is slower to heat up and regulate (up & down) than gas cooking. With wood stove (top) cooking, one becomes familiar with the different places on the cooking surface and their relative temperatures. Old cook stove had removable 'lids' that would allow one to place a pot right over the fire to quickly boil or fry a food. Generally the more over the burning fire or coals, the hotter the top's heat is there. Moving a pot/pan towards the front or sides of the cooking area can reduce the temperature of the cooking (simmering). Each stove is different! Some heat up fast and die back quickly too. Others are slower to heat but may hold temperatures more evenly and longer too. Observe and experiment! Burning a dinner will get you to learn how NOT to do that faster than any book or class can. Give it a try - what have you got to lose?
The following users say thank you to Jain for this useful post:
SpeedfunkMy personal motto - The Home, a peace worth fighting for.
15 Feb ’12
Offline
to give you a better idea speed, my wife started a small fire yesterday morning, banked it and came to work. When I got home I opened the drafts and it was down to coals so I threw on a couple pieces of wood and 30 minutes later this is what the temps were coming right out of the stove
temp at the oven
after 30 more minutes of burning
there is a damper on the back you can adjust to try and get a more consistant temp though
The following users say thank you to K for this useful post:
Speedfunk6 Feb ’13
Offline
@homesteading-boards
So it appears your stove loves 350 . I know that my temps are not up to your firebox temps. Nice images! I kind of wish i had thermomters. It would make for less guessing.
@easytapper
Nagative...nope ...you mean experience. I'm going to play a bit this winter after the holidays. That little hook thingy would be nice as well for things.
@jain Your insight is much apprecaited!
Most Users Ever Online: 698
Currently Online:
8 Guest(s)
Currently Browsing this Page:
1 Guest(s)
Top Posters:
easytapper: 2149
DangerDuke: 2030
groinkick: 1667
PorkChopsMmm: 1515
Gravel Road: 1455
Newest Members:
elkemusgrove
angelikagirard7
ramirorosado988
edythe47q3786682
margol6703496
Forum Stats:
Groups: 1
Forums: 12
Topics: 11478
Posts: 58674
Member Stats:
Guest Posters: 2
Members: 3687
Moderators: 0
Admins: 1
Administrators: K
