just cooked up a pizza on the wood stove, i just covered it with another cookie sheet. now im going to weld up an oven for the top. it will have a lower section about 2" tall with venting options (in the bottem and out the side or in the bottom and out into the upper compartment) then the upper setion will be about 6" tall with optional venting on it. i have seen some chezzy ones in stores but they cost too much and look like a wal-mart toaster. i will put a thermometer in the top and bottome section to help regulate temp. now to go scrounge some steel.
pizza time
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Fantastic! Good luck with the new construction. Post a photo when you're done. I like the fact that wood stoves make excellent ovens. I often wrap in tinfoil salmon seasoned with a good herb mix or whole trout stuffed with butter and veggies, then chuck it the stove on a bed of hot coals. Ten minutes usually does the trick. While the taste is delicious, I'm more pleased with the fact I didn't have to turn on my electric oven to cook it! Anyone else have recipes they care to share?
Aw man, now you're making me hungry. That salmon trick sounds delicious. I may have to try that.
Do you think I could do the same thing on the coals in my fireplace, since I don't have a wood stove yet?
-SF
Do you think I could do the same thing on the coals in my fireplace, since I don't have a wood stove yet?
-SF
I'll do potatoes in mine from time to time. Either baked, just a whole potatoe wrapped in foil with some butter and salt, or cubed with some onion, butter and seasoning all wrapped in a foil packet.
When camping we used to take two patties of ground meat (beef, venison, pork, boar, whatever) and layer vegies in the middle. Wrap it all in foil and toss in the coals. Flip it a few times and enjoy.
Dang, now I'm hungry myself...
When camping we used to take two patties of ground meat (beef, venison, pork, boar, whatever) and layer vegies in the middle. Wrap it all in foil and toss in the coals. Flip it a few times and enjoy.
Dang, now I'm hungry myself...
I think coals in a fireplace would work just as well. It might take a couple of tries to get it right, but that's half the fun. If I'm cooking salmon with the skin on, I keep the skin side down and let it just burn. The rest of the filet scrapes right off the skin and is perfect for eating. Griz, I like the pattie sandwich idea. You can get very creative with the veggies, I'm sure. Bon appetite!
I have an adjustable grill that i slide into my fireplace. I mostly grill steaks and chicken on it but you can do anything on it you want. You can also cook as hot as you want by controlling the amount of coals/fire and by sliding the grill either in or out some more. Next up is a fireplace turkey for one of the football sundays...
I'll give the salmon a shot. I have a bunch in the freezer from my trip to Luddington, Michigan back in August. I'll make sure I use some of the ones that I left the skin on.
-SF
-SF
baked some musaka last night, just put the dish in a bigger dish of water, put a lid on it and left it for 2h
I not only do baked potatoes, but I also wrap up corn on the cob and put butter, salt , and pepper on it , and wrap it in aluminum foil, and throw it on the hot coals ...turn it from time to time ....You get a nice smokey flavored corn , and potatoes that is to die for !!.......
In another home that I owned about 8 yrs ago, I had a wood burning kitchen stove .....I LOVED cooking on that stove ....All day stews turned out great , chili was amazing, and it also had an oven that made the very best bread that you have ever eaten in your life ....
OK , enough is enough...I went an got myself hungry ...Gotta go eat !!.....Jim
In another home that I owned about 8 yrs ago, I had a wood burning kitchen stove .....I LOVED cooking on that stove ....All day stews turned out great , chili was amazing, and it also had an oven that made the very best bread that you have ever eaten in your life ....
OK , enough is enough...I went an got myself hungry ...Gotta go eat !!.....Jim
all i got to say is ...
BIG GREEN EGG
i never went beyond cooking chili on the woodstove, which worked well
actually have cooked chili in the egg too, was really good, kinda like camping food, had that campfire smokyness infused into it. dang , now i gotta make another pot , mouth started watering
BIG GREEN EGG
i never went beyond cooking chili on the woodstove, which worked well
actually have cooked chili in the egg too, was really good, kinda like camping food, had that campfire smokyness infused into it. dang , now i gotta make another pot , mouth started watering
Mike,can you make me a pot of that,I will pay for the shipping and ingredients.stoveguy2esw said:
would a coleman oven do the same job-you know the collapsible ones you sit on a coleman pressure stove?
Love the fish & pizza ideas.
We plan to do hot cider with cinnamon and caramel when the stove is installed end of next week.
We plan to do hot cider with cinnamon and caramel when the stove is installed end of next week.
Note: I did not hijack this thread, Mike did. Cooked my bird in the Big Green Egg again this year, slow-smoked it over Hickory chunks with the plate setter at 220 degrees for 7 hours. No drippings escaped the bird during cooking; my roaster pan came out dry. Had to make my gravy out of canned chicken stock. Juicy, smokey, great skin.
Got inspired, just made me some "Encore Cat Steak", first time cooking with the new stove. We have this grill for campfire cooking, sort of like two cake cooling pans hinged together on one side with a handle and latch on the other. Intended for cooking things on a campfire so that you can flip them w/o dropping. I grabbed a steak, threw it on this thing, seasoned it up (Adobo seasoned salt, garlic powder, fresh ground pepper, dry garlic chutney powder) and closed the top.
Opened the top load door on the Encore, which had burned down to the point of being ready for a reload, showing about 350* on the griddle top. Leaned the grill in and closed the door. Left it for about 3 minutes, opened the door and turned the grill around, gave it another 2 minutes. (I put the steak in the grill so that it ended up about 4-5" above the coals.)
Came out nice.... Juicy and rare in the middle (I like my beef still mooing...) nicely browned on the outside. Good flavor but not much smoke taste. Next time I may toss a small split or two in along with the steak to get some smoke action.
Gooserider
Opened the top load door on the Encore, which had burned down to the point of being ready for a reload, showing about 350* on the griddle top. Leaned the grill in and closed the door. Left it for about 3 minutes, opened the door and turned the grill around, gave it another 2 minutes. (I put the steak in the grill so that it ended up about 4-5" above the coals.)
Came out nice.... Juicy and rare in the middle (I like my beef still mooing...) nicely browned on the outside. Good flavor but not much smoke taste. Next time I may toss a small split or two in along with the steak to get some smoke action.
Gooserider
STOP IT! STOP IT! STOP IT! My wife is gonna hear me in the fridge. Ill do the all day Moose chilli on the stove. Put it on in the am set the stove to low,
head out ice fishin, return in the afternoon and pick up some fresh buns, thaw out my frozen buns in front of the stove after I crank it and eat the chilli.
head out ice fishin, return in the afternoon and pick up some fresh buns, thaw out my frozen buns in front of the stove after I crank it and eat the chilli.
Here I am trying to get past my Thanksgiving pig out , and you guys start talking about stove top chile, and in stove steak !!....
YOU'RE KILLING ME
......It must be a guy thing .....I remember looking at the various stoves and sizes, and saw the info on the Harman Oakwood with that steak sitting on the grill inside the stove ....THAT WAS IT !!....I had to have that stove !!.....I went to the showroom to see the stove ( nice stove ) .....The sales lady told me that more men came in looking at that stove ,a nd the first words out ouf their mouths was " can you show me that stove that can cook a steak " ..... We're a simple bunch us guys ....LOL !!.....Jim
PS...I put Adobo on EVERYTHING
YOU'RE KILLING ME
......It must be a guy thing .....I remember looking at the various stoves and sizes, and saw the info on the Harman Oakwood with that steak sitting on the grill inside the stove ....THAT WAS IT !!....I had to have that stove !!.....I went to the showroom to see the stove ( nice stove ) .....The sales lady told me that more men came in looking at that stove ,a nd the first words out ouf their mouths was " can you show me that stove that can cook a steak " ..... We're a simple bunch us guys ....LOL !!.....JimPS...I put Adobo on EVERYTHING
I have the Harman TL300. The grill option is one of the things that attracted both of us to it. My wife is from Europe and there country house has a wood fire hot water heater. They love to grill pork chops in it. So we got the grill and used it about 5 times in a month. A little tricky to get the temp rite for chicken. But if you like your steaks. You couldn't ask for anything better. Black and blue being the easiestof coarse.
James
James
synthnut said:
We certainly are but do you know why we evolved the way we did?
MEAT
Yes, meat grows big brains. Everything in moderation but there is one reason that Lucy turned into what we are today, MEAT!
North of 60
NOTHING like wild meat chili/stew cooked on the stove is there
Hi SlyFerret,
Did you fish the 'Project?' That is really cool!! I would love to see that one day. I heard the salmon fishing there is great and the 'other' fish make it kind of exciting too.
Thanks
carpniels
Did you fish the 'Project?' That is really cool!! I would love to see that one day. I heard the salmon fishing there is great and the 'other' fish make it kind of exciting too.
Thanks
carpniels
budman said:
Not one bit of mess as far as grilling goes. You just need to carry the HOT grill out of there when done. If you are going to do something Rotisserie style, you need a drip pan.
JohnnyBravo said:
Its funny that you posted this because just the other day I was talking to my girlfriend about doing this. I love to use the woodstove to cook and thought it would be cool to be able to use it as an oven.
- Jun 5, 2007
- 27
I always wanted to try a 'Dirty Steak'... I don't think I'd do it in my wood stove, but maybe in the old-fashioned fireplace in the living room with a cookie sheet under the grate... Here's a link.
~jd
~jd
jdeuel said:
Very interesting. I have cooked taters and roasted onions like that but not meat. Closest I have come is cooking chicken on the rocks next to a campfire.
I do not think you will need a cookie sheet under the grate. I will stick with my Firechief camp grill that I slide right in the fireplace.
http://www.cabelas.com/cabelas/en/t...parentType=index&indexId=cat570006&hasJS=true
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