Usually just water in both of ours, but on occasion we throw in orange peels or cinnamon sticks.
Water kettle
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After fighting the winter humidity in this house for three years, I'm delighted to say that this is not a problem this year. Two teenthings taking showers every time they turn around, plus laundry, running the d/w, etc., keeps the place sufficiently humidified for our needs, so you won't find us running a water kettle for added moisture. Combination of greater air turnover and warmer temps mean that the soggy windows are, I hope, a fast-fading memory.
I have tried some oils or extracts nothing really goes a long way. The funny thing is the kettle is a Chinese knock off of a real American cast iron version if you accidentally let it boil dry you get a slight fish smell. The reason for this is because when they cast iron they use oil mixed with sand to make the mold. The oil they happen to use over seas is fish oil instead of petroleum....
woodchip
Minister of Fire
Why not just cook a chicken on the top of the woodburner, probably cheaper than buying scents, and you end up with a great meal.
We cooked a gammon (small ham) in cider and bay leaves yesterday on the top of ours, and the smell when I came indoors was sublime
We cooked a gammon (small ham) in cider and bay leaves yesterday on the top of ours, and the smell when I came indoors was sublime
woodchip said:Why not just cook a chicken on the top of the woodburner, probably cheaper than buying scents, and you end up with a great meal.
We cooked a gammon (small ham) in cider and bay leaves yesterday on the top of ours, and the smell when I came indoors was sublime
I cooked chili on mine... let it simmer for about 2 hours. I swear it was the best chili ever!
dr.drew said:
I have a stick of it from the mountains. It's pretty common in the southwest. The fragrance is wonderful. The blue juniper berry is a good way to spot this evergreen plant. This berry is a spice and more importantly, it's what gives gin its flavor.
http://en.wikipedia.org/wiki/Juniper
raybonz
Minister of Fire
Cate said:woodchip said:Why not just cook a chicken on the top of the woodburner, probably cheaper than buying scents, and you end up with a great meal.
We cooked a gammon (small ham) in cider and bay leaves yesterday on the top of ours, and the smell when I came indoors was sublime
I cooked chili on mine... let it simmer for about 2 hours. I swear it was the best chili ever!
Hmmmmmmmmmmm Chili
Love chili on a cold day..Ray
LLigetfa
Minister of Fire
madison said:
Not a woodstove anecdote but none the less... I once stayed at a rooming house with shared kitchen where another tenant would start a pot of chili in a slow cooker on Monday and keep it going all week, drawing from it and then adding to it daily. You could imagine the plethora of smells in a rooming house but that chili did dominate.Cate said:
My mother often had a perpetual stew pot on the cookstove for days.
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