It has been about 43 degrees here all day with off and on rain and blustery winds. I fired the oven around 4:00pm using a few pieces of maple splitter trash and black locust fence rail pieces. I needed a hot fire with the cool temps and wind. The locust was really dry sending flames out the door. Nice floating secondaries at the top of the dome. I ran the oven for about an hour and raked out the coals to evenly heat the floor. I then prepped the chicken pot pie inside. My wife prepped yams with butter, sugar and marshmallows. Earlier, I pressure cooked a small chicken with carrots, onions and celery to get fresh stock for the pie. I loaded the oven with rolls sitting on a trivet, the pie in the back and yams out front. I put the marshmallows on top after 15 minutes of cooking. This picture shows the steam leaving the oven around the door. I left the wood door out in the rain to soak while the oven fired. The steam smelled like a combination of sweet, bready chicken. Anyone downwind got a treat. The rolls came out first. The yams and pie were done at the same time. We sat in the living room with the Castine keeping the room at a 78 toasty degrees. The easy chair is looking good right now. I had a glass of cold cider to wash dinner down.
Looks awesome as always coming out of the WFO. We're having pork & kraut from the slow cooker. Cold blustery windy day here as well - hope it isn't a sign of the future winter
I love how you test out new mouthwatering ideas in that oven! Sounds (and looks) like the perfect fall meal to kick off the first official cold snap..... glad the castine is keeping things warm over there. We've been running ours alot now. (Cold, wind, rain here) Forgive me, I haven't had a chance to unhook the doghouse yet.
Yes, it is the start of fall cooking. The Castine is throwing great heat. Only need two splits at a time. The draft is slow on these low pressure days. I pulled the doghouse on mine and the plate is not reversible.
No smoke flavor at all Ray. Most of the coals are raked out and it is just a hot,dry clean smell in the oven if that makes any sense.
Yes that makes sense.. When you make pizza you probably get a bit of smoky taste which I would think is yummy on pizza..
No smoke flavor on pizza either. I run the fire for pizza cooking at the back wall, so the fresh air rushing in goes across the top of the pizza, hits the fire, and then up and out the top of the door.
Interesting I thought food would pick up a smoky taste.. I purposely smoke for flavor can you do this with that oven?
I haven't smoked any food in it yet. I'll put that on the short list. I'll make a cherry plank apple wood smoked pork loin with a crock of homemade baked beans. Maybe some cornbread to go with it
Oh, Oh that looks great. Love the night pics of the fire but the food pics top that. Definitely got me drooling.
Jon, imagine Mr. Rogers when you read this......."Won't you be my neighbor"? Jus' sayin'. I need some baked sweet taters now. And, my homemade CPP.
If I lived in your house I would be 600lbs. They would be calling Richard Simmons in to rescue me with a forklift.
What a great looking meal and cooked perfectly also. Not easy to get all of those various dishes baked so evenly. You have your fire, door and tempetures figured out very well. Makes me want to make chicken pot pie tonight.
