A Toast to Turkeys & Stoves

[Stax]

Okay, Thanksgiving is tomorrow. A day of eating Turkey and warming family and friends with what we all talk about…our stoves. Use this thread to post pics of both. Happy early Thanksgiving to all.

 

[begreen]

Burn ban, our stove is singing Silent Night. Fortunately the weather is changing and it's 50F outside so there's no real need for it.

EDIT: just checked and the ban has been lifted for King County. Still too warm and sunny for a fire, but maybe tomorrow we'll have one.

 

[coaly]

Done


325* for 4 hours without turning the oven on. Cruise is 350* !

 

[Stax]

Done

View attachment 118906
325* for 4 hours without turning the oven on. Cruise is 350* !

That is just awesome!

 

[Stax]

BG, are burn bans common in your area? West Coast?

 

[firebroad]

Done

View attachment 118906
325* for 4 hours without turning the oven on. Cruise is 350* !

What time shall I be there?

 

[Highbeam]

BG, are burn bans common in your area? West Coast?

Yes, usually more than once per year for about a week. I live just south of BG and I am still banned from burning. It's been four days now.

 

[Stax]

What is the reasoning behind burn bans?

 

[fossil]

Air quality. Look up "temperature inversion". Lots of places are subject to this condition from time to time.

 

[eclecticcottage]

Done

View attachment 118906
325* for 4 hours without turning the oven on. Cruise is 350* !

OMG, LOVE!!

Here it's chicken since DH is allergic to turkey. We'll be cooking it in a dutch oven in our 1950's Floyd Wells thanks to your help getting it running last year!

 

[coaly]

Today is pumpkin pie from the garden, and stove top cooking to keep it cool in here for when everyone shows up. That's why the turkey was done yesterday. The oven runs about 350* with closed door during home heating, so it's always ready. Colder nights we leave the oven door open for more area heating.
This thing really cooks fast. I believe it's due to wood ovens having a sealed oven with door gasket compared to electric and gas requiring air circulation around food. When the door is opened, you have to keep back due to steam from the food giving you a blast. Meats are really moist and it's difficult to burn things in the oven. It's difficult to brown the top of casserole dishes. There is so much moisture cooking a turkey or chicken when the oven door is open the moisture on the door drips on the floor while the door is open. This steams the food as well and can't be reproduced with other ovens. We keep a towel on the floor under the oven door to catch the drips. It only seems to be water. Everything in the oven is stainless, so no harm done. There is no sign of moisture in the oven when done, so it's something to live with.

 

[begreen]

Done

View attachment 118906
325* for 4 hours without turning the oven on. Cruise is 350* !

Yowsah, that's a winnah!

 

[begreen]

BG, are burn bans common in your area? West Coast?

Depends. When we get a temperature inversion they can be.

 

[begreen]

The turkey is out, garden potatoes ready to be mashed. Getting ready to eat soon. The cat in the meantime is enjoying the fire.

 

[Ashful]

One Jotul in the background, kept that end of the house at 74 - 75 all day with one load at 8am. We had some help from the sun, and many radiating bodies.

 

[Stax]

Well, here goes. Wife got an 18 lber. this year. Too big for the rotisserie. Went spatchcocking style this year. Also had 2 other turkeys, one fried, one baked.

 

[Paulywalnut]

By about 5pm everyone was telling me to cool down the stove.