It sure did look like a horrible situation, most everyone was probably just not prepared to deal with something like that. Justifiable because it was very unlikely. If anything good can come out of it, maybe an improvement with the power grid.Stoves are certainly not very popular in our part of Texas (we're northwest of San Antonio)... It was horrible for many, and there will be many long-lasting effects.
I talked a little about it here. It’s not a wood fired oven. Opening the door cools it off too much to really cook more than 3. I have taken the from the oven to the hot cast lid to crisp up the bottom and give them some Smokey flavor. Everyone gets to make their own 12” pie. Cooking 6 at a time is challenging. Would love a real wood fired oven. Been thinking about it. Juggling to may projects right now. It’s on the list.Any chance you could start a new thread on cooking pizza in the wood stove? Looks awesome. I’m way into making pizza in oven and bbq and cast iron. Would love some tips / pics on the finer points of doing it in the wood stove.
I never liked sweet potatoes until I started cooking them in a similar way. Now I get Japanese sweet potatoes any time I can.
I wrap them in newspaper and then soak them in water and then warp them in foil. I wait until the stove is down to the coaling stage, about an hour before I would reload. For big sweet potatoes I try to turn them every 15 minutes.Do you guys just wrap the potatoes in foil and toss them on the coals? I might give that a whirl tonight.