What's cooking? (update with food pics)

Now this interests me....so after a coal bed is formed...you just put this little guy over the coals and grill?? The draft handles the smoke from the food fine?? This I have to try...where can I buy a grill from!!

mmm...we cooked a stuffed chicken in the dutch oven in the stove a few weeks back....

I dunno....as much as I liike the idea, and I have grilled the odd hot dog or brat now and then...I'm not sure I'd want the grease in my connector/chimney. Guess every now and then would do no harm, especially if you crank up a really hot burn afterwards. Just one more comfort of the wood burning life, huh?

ploughboy said:

I dunno....as much as I liike the idea, and I have grilled the odd hot dog or brat now and then...I'm not sure I'd want the grease in my connector/chimney. Guess every now and then would do no harm, especially if you crank up a really hot burn afterwards. Just one more comfort of the wood burning life, huh?

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mmmmmmm....grease

In working in a commercial kitchen for years...I dont think the grease would be much of a match for a wood stove...a lot of it will go out into the atmosphere and the rest burned as fuel...it MAY solidify on the walls of the chimney liner/pipe but it would need to go from vaporized grease to solid pretty quickly. At 150f most of the buildup would turn liquid and move down the pipe towards the heat and get burned up....think of the amount of smoke/grease going up in a big kitchen...this is only for personal use... I'd assume most of it gets burned up.

Cooking only very well seasoned steaks and chops will avoid the buildup of grease. Sorry...couldn't resist.

I think you are right Ramcononer....if used for light grilling on occasion. Most of it would incinerate when it hit the coals. If not, I would reckon that most of the grease would condense out at or near the chimney cap, creating what we used to call, when I worked the line, "greasicles." I well remember the once a week horror of cleaning the grease filters and drip trays above the ranges. Not pleasant. I guess that where or when that grease goes from aerosol to solids depends largely on your set up.

Grill on man!

If you know a welder(or are fortunate enough to be one) you could fab up something like that rack real easy - probably pretty cheap if you have a welder close by. I would fab one for you if you are anywhere near mid-michigan to your desired dimentions. Make it a perfect fit for your stove. If this thread takes off I could get dimentions for common stoves and sell cooking racks?? I could build them to fold down - legs into rack - so that they fit into an: if it fits it ships box to cut down on shipping costs.

Be careful cooking on that rack - it may be from an old refrigerator and old frig racks are dangerous(translated: poisonous) to cook on.

pizza do it on little bobali crusts comes out great.

i let the kids roast hot dogs over the coals in the winter, we have long meat forks that work perfect....or you could buy a hot dog griller (holds three or four hot dogs sideways) works perfect......thats the ONLY way to cook a hot dog....over a bed of applewood charcoal in the middle of winter!

argus66 said:

pizza do it on little bobali crusts comes out great.

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You just put the pizza on the grill grates or will a nice pizza stone withstand the heat??

Can't resist. We live just 35 miles from Omaha.

Maybe since you're in NJ, Omaha Steak brand steaks are pretty good compared to what you can get locally. But to us in the Omaha area, we get lots better steaks for way less money, from the local grocery stores.

Jags said:

Yep, if it is just a plated surface you may not want to use it. Solid stainless, no problems. You could test this by taking a corner or one of the legs and touching it to a grinder. If you can see a distinction from the outer surface to the core, your gonna want to stop using it.

Edit: a replacement grill grate of the proper size with legs tack welded on could make a useful grill grate for anybody thinking of it.

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Local hardware store has several sizes of replacement grill. I may throw a couple full firebrick in there before burning so I don't have to place them before the rack goes in.

Why would ya wanta cook inside a far burnin stove?
[youtube]http://www.youtube.com/watch?v=qD6LjXna4GQ&feature=g-upl&context=G2ebfdeeAUAAAAAAACAA[/youtube]

i put 2 firebricks in front to back and 1 on top and then then a small pizza stone on top. i do this with the stove about at about 400.

I do a fair amount of cooking on top of my Fireview but I have yet to cook inside of it. I have thought about getting one of the extra pieces of soapstone Woodstock sales and doing a pizza on the coal bed but I havn't made a move on that yet.

Bubbavh said:

I grilled up a Sweet Italian Sausage pinwheel tonight for dinner. It came out perfect... I love when the outside gets a little crispy!!

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Mmmmm... I think I can smell that sausage from here.

nice....bet that baby tasted phenominal.....all ya need is some eggs and taters.......

I've done a deer roast in a dutch oven on top of the stove. Turned out excellent!

Bubbavh said:

I grilled up a Sweet Italian Sausage pinwheel tonight for dinner. It came out perfect... I love when the outside gets a little crispy!!

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Well sheeettt, now I'm hungry! That does look very tasty
I cooked hot dogs in mine, Just wrapped em in tin foil and tossed them in, of course had less coals too.
Reminds me of when I heated up my chicken pot pies on top of the insert. MMMMM Now I am really hungry, thanks alot LOL!