Brisk chilly day here. Fired the oven this afternoon and put in some beans early. Three hours later, I threw in a French Canadian pork pie (Tourtiere) and honey wheat loaf. I put in two types of beans: Poke and beans in the front...the larger bean pot is from Adios Pantalones, that pot held almost a full bag of beans. It was awesome to use. I need to score a 3 1/4" lid from you someday Paul. I used a piece of slate to keep the fly ash out. The rear pot is brown sugar and bbq sauce. Both had onions and lots of pork. Halfway check. The cooking onion smell was pretty incredible when I lifted the lids. Full oven with pie and bread starting to cook. The front loaf was a little cool in the front by the oven door, so it did not rise as nice as the back one. A fine crusty crock o' beans. Wheat loaf out. Ready to eat. Washed it all down with cold apple cider. Bread soaked up the bean juice on the plate. I love November just for this type of cooking. I think I need to get some more clay pots for stews and casseroles.