Advice needed for Woodstove cooking

I can see how that would happen, but would never have predicted it. Thanks for the tip!

I've only used the cookie sheet under boiling pots and that is probably why I didn't have trouble: the boiling water protected the stove from overheating. Lucky break for me.

 

saw this at TSC today
think i'll get one and try cooking inside the stove over a good bed of coals
I think they were $21
probably sit a CI skillet on it for the first test run with burgers

 

What is the best method to get nice crispy bacon? Any suggestions?

I got the stove top up to about 450 degrees. Now it's starting cook a little faster. I imagine closer to 600 degrees would be the ticket?

 

Cook it longer in its own grease. Not sutr the temp, but it should sound pretty active.

 

could try putting a lid on the pan to trap in more heat
would help keep the grease from spitting all over the stove too

 

One thing I like about cooking on the wood stove is the even heat. When I put my cast iron skillet on the flat part of the stove, I find it much easier to prevent eggs from browning compared to my gas stove, which due to their design create hot spots. Just one more reason to cook on the wood stove.

I made dinner this past Friday night on the stove, four pans going at one point and no propane being used - it was great.

 

Oh jeeze you got me thinking I wanna just toss my kitchen stove and use wood from here on out.

 

Here I am a rank amateur on wood stove cooking but I watched carefully when my grandmother cooked every meal that way. First thing, she was not trying to use a heating stove for cooking so her techniques would probably need to be modified. Her stove was designed to be a cook stove. She knew exactly how the heat profile of her stove top looked so if she found that a certain spot was too hot, she knew exactly where to move that pot or pan. It was the same way on the cold side. If she needed more heat, she knew to move the pot over maybe as little as a few inches to get the heat she needed. If she wanted more heat for all pots and pans on the stove she would adjust the fire burn rate using the air registers then move everything around as the fire got hotter. I can't say it was a science but her food always came out well cooked and was never burned. If you know how to adjust the gas on a gas stove, you know about how much you want to adjust burn rates so try applying the same thought process to your wood. What that means is you may need to accept a higher or lower room temperature while you are cooking than you might find optimal if you were not cooking.