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  1. Joful

    Joful Minister of Fire

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    This caught my eye in another thread, and not wanting to hijack an already 8-page long thread...

    Should this not be possible on almost any top loader? My old Firelights are much more open and unobstructed up top than that Rangely, and may even have a larger top load door. Sure would be nice, not venturing out into the cold and dark to use the charcoal grill at night in the winter.

    However, I do wonder how the sometimes fragile top door gasket, and even the stove finish, fair when meat is sizzling away up top.
    ScotO and raybonz like this.

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  2. raybonz

    raybonz Minister of Fire

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    I have wondered if cooking this way would add grease to the chimney..

    Ray
  3. Machria

    Machria Minister of Fire

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    I'm new to all this stove stuff, but must say in my travels over the last few weeks researching all the different makes and models and features..... It REALLY surprises me ther are not more cooking options/features on these modern stoves...

    Woodstocks website has a blurb on it about possibly working on a new model stove that will have cooking accessories with it, to be out next year..... But I would have thought there would be a lot more of this. ?
  4. BrowningBAR

    BrowningBAR Minister of Fire

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    Is it possible on all top loaders? I would think yes. Smoke might be an issue, though. Your efficiency would also drop dramatically.

    I'm not a fan of cooking on my stove. I want my stoves to do two things:
    1. Keep the house really warm.
    2. Burn for a long damn time.

    I have an oven, a grill, and a firepit if I want food.
    keninmich and raybonz like this.
  5. woodchip

    woodchip Minister of Fire

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    I reckon the simplest way to cook on a stove is to have one with a flat top like mine, and put a dutch oven on the top, then you don't open flaps etc like the picture above to access grills etc., as pointed out, efficiency could drop dramatically.

    The picture of that food on a grill might not have been taken after that food had been cooked on the grill.
    Imagine fatty stuff spitting out all over the top of the stove whilst it's cooking.
    It looks too clean to have cooked that little feast, tasty though it looks.
    No way would I want to spend hours cleaning fatty splashes off my wood stove.


    That's my thoughts.......;)
    raybonz likes this.
  6. Machria

    Machria Minister of Fire

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    Actually, he cooked a similar meal on that grill, you can see it on YouTube and Jofuls Website... But so e of the point of this IS to get some "smoke" flavor. A Dutch oven will not add any flavor.... ;)
  7. wkpoor

    wkpoor Minister of Fire

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    [​IMG]
    Plenty of cook top features built into every Elm
    fishingpol and BrowningBAR like this.
  8. ScotO

    ScotO Guest

    The kids and I cooked chef boyardee raviolis on my modified heat shroud on the Napoleon 1900P the other night, it doesn't affect the fire at all. They thought that it was cool that we were cooking on wood that was over 300 years old (those hand hewn beam scraps). That sucker cooks really good, I'll be doing a pot of chili on it maybe Tuesday or Wednesday.
  9. ddddddden

    ddddddden Minister of Fire

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  10. Machria

    Machria Minister of Fire

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    Love those Elms, really cool looking stoves!
  11. Joful

    Joful Minister of Fire

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    Yahbut.... can any of them impart wood or charcoal flavor in your steak or burger, without venturing outdoors and cooking in the dark on a cold winter night?
  12. Jags

    Jags Moderate Moderator Staff Member

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    No - the IR only has a flat top grill plate. It is designed so that you can actually grill right on the top of the stove but I can't even imagine the mess that would make and have never done it. A cast iron pan on top of the grill plate will get to basically the same temp as the stove top, so a 650F sizzle on a steak works well.:cool:
  13. begreen

    begreen Mooderator Staff Member

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    My concern would be about fat splatters. Has anyone been cooking on one of these grilles for a few years?
  14. Seasoned Oak

    Seasoned Oak Minister of Fire

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    I have the same stove with the grill option. I would like a grill that goes down lower into the stove to put say a whole chicken in it. The grill i have(same as in the picture) would only let you put a few pieces of chicken on it ,not a whole one.
    I love the fireplace screen option as well and will be using it this holiday season.
  15. Seasoned Oak

    Seasoned Oak Minister of Fire

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    I guess i could modify my grill to extend it down into the stove a few more inches. Of course you only use this option when you have only a few embers left in the stove otherwise you would get some pretty charred food in a hurry.
    I think mishmouse use one in his harman.
  16. branchburner

    branchburner Minister of Fire

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    When cooking on my Harman grill, the top is closed except when flipping and removing the meat, so there is very little chance of grease splatter if you are careful. (The short video posted above may give the impression the top is left open when grilling - it is not.)

    The fat drips down onto the coals and burns off, so that is not a problem. The meat tastes even better than when chracoal-grilled due to the hardwood smoke - for some reason it's even better than when I use hardwood in my Weber. It gives a flavor so good it's hard to describe, except for being better than just about any steak you'll find.

    The best steak I ever had was in Argentina, also grilled over hardwood (quebracho?) coals. But being in Argentina may have had something to do with what I thought about the steak.
    Seasoned Oak likes this.
  17. rover47

    rover47 Member

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    I cook on top of the 602. I tend to only cook inside a pot as I don't want the mess. I also have a waffle maker that fits in where the burner is on the stove. It's very old and a cool thing, yet to use it. Afraid it might bubble over. We usually are roasting cats and dogs. Def. do hot dogs in the monty when I let it burn down. to coals.

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