branchburner said:Dennis, why don't you try baking those biscuits on the stove? You may need something like these to make it work for the Fireview: http://store.woodstove.com/xcart/product.php?productid=16661&cat=298&page=1
That would make the soapstone flush with the cast iron frame, or you could arrange some other type of spacer. Then you could try this for fun (as I wrote in the other cooking thread):
Get a cheap Hefty aluminum turkey roasting pan with the wire handles and bend the handles back to reverse them so you can lift the pan when upside down. Put your baking pan of biscuits on the stove, elevated about 1/2” on a wire rack (or put the biscuits directly on a soapstone baking slab, as I did). Place the inverted turkey pan over the biscuits, making sure the edges of the pan are not elevated and allowing air to enter the "oven". I added a layer of heavy duty foil over the pan to create an insulating air space. The biscuits baked perfectly in the normal time.
Branchburner, we saw this about the turkey roaster in another thread and intend to do it. But I have to ask at what stove top temperature did you have for baking the biscuits?
On the soapstone slabs, they will work but effectively lower the stove top temperature. We already have the boot driers and glove driers so simply use those. We have two pair of each.
btw, have you ever made bannock?