Cooking With Coal
I routinely cook rice and boil water on my Warm Morning. We have made corned beef and cabbage and soups which require simmering for long periods of time. I have a 10 x 18 griddle for bacon, johnny cakes, pancakes, ect., and various cast Iron skillets for hamburgs or whatever. At one time I was trying to fit a grill inside the firebox for steaks or burgers but never actually used it. I was worried about getting a sulfur taste or other contamination, ruining the food. Has anyone tried that? How does it taste? I find that doing fried foods on the coal stove top is a bit messy. I get grease splatters on the stove top and stove pipe. Eventually it burns off when the stove starts glowing.
Last night I went to Mohegan Sun Casino in Uncasville, CT and found to my surprise a pizza restraunt in the casino running a huge pizza oven on anthracite. I found their web site and it turns out they have several locations all using coal fired ovens. I was impressed. We didn't eat there last night but I'm going back with an appetite soon.
http://www.pepespizzeria.com/index.php
That reminded me of the Colchester Bakery in Colchester, CT. I remember them burning wood in thier oven but I had it in my mind they sometimes used coal as well. I sent them an e-mail to verify my foggy memory. Update. They don't monitor their e-mail! I will follow up tommorrow with a phone call.
Last night I went to Mohegan Sun Casino in Uncasville, CT and found to my surprise a pizza restraunt in the casino running a huge pizza oven on anthracite. I found their web site and it turns out they have several locations all using coal fired ovens. I was impressed. We didn't eat there last night but I'm going back with an appetite soon.
http://www.pepespizzeria.com/index.php
That reminded me of the Colchester Bakery in Colchester, CT. I remember them burning wood in thier oven but I had it in my mind they sometimes used coal as well. I sent them an e-mail to verify my foggy memory. Update. They don't monitor their e-mail! I will follow up tommorrow with a phone call.
Last edited by cokehead on Sat. Apr. 01, 2017 2:30 am, edited 3 times in total.
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- lowfog01
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- Joined: Sat. Dec. 20, 2008 8:33 am
- Location: Springfield, VA
- Hand Fed Coal Stove: Mark II & Mark I
- Coal Size/Type: nut/pea
I've never tried to cook anything on top of the stove but I've done foil meals in the fire box. They turned out well and cook real fast. Do you have any protective material on top of the stove top to protect it from the pans? I was thinking maybe a ceramic tile or a metal trivet. Of course that would cut down on the heat. As for cooking bacon and other splattering foods the dollar store here has a "splatter catcher" that fits over the pan like a lid. It's just a tight woven metal screen on a plastic handle but does the job. I have two of them that I use together on my griddle. Merry Christmas, Lisa
- Duengeon master
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- Posts: 1958
- Joined: Sun. May. 06, 2007 7:32 am
- Location: Penndel, Pa.
- Hand Fed Coal Stove: Harmon Mark III
- Coal Size/Type: Anthracite pea and nut mix. Bituminous lump
I have never tried to cook rice coal in my wife's rice cooker. We go thru 25 lbs. of rice a month. Jasmine rice is $23.00 a bag where Blashack is only $6.00 That can save a lot over a years time.
what kind of sauce do you put on the blaschak to make it taste as good as the jasmine
http://www.life.com/image/50526472 This is no one know. Just an interesting picture.
- SMITTY
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I think I ate there before .... from what I remember it was the best pizza I ever had! Those free drinks while gambling sure do a number on the old noggin!
-
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I used to do baked potatoes in my Franco and heat food on the top. Real handy when the power went out.
Also, have a Pittston stove in my kitchen. Never cooked on it though. Fired it up once; got so hot in the house with both stoves going I had to leave and go the bar
Also, have a Pittston stove in my kitchen. Never cooked on it though. Fired it up once; got so hot in the house with both stoves going I had to leave and go the bar
I can across another thread with a similiar theme. Has Anyone Tried Cooking in Your Coal Stove? I wish I had found it before I started this one.
I just got home after eating at Frank Pepe's Pizzeria at the Mohegan Sun. The bill for one Sprite and on large pizza with extra mozzerella, pepperoni, mushrooms, and fresh garlic with tax came to $33.50 plus tip. It was about twice as much food that my wife and I could eat. The crust was thin and chewy. There was some char around the edges but not too much. It was good. If we go back I definitely will downsize to the medium pizza. If I didn't know it was cooked with coal I wouldn't have suspected it.
Ashcat went to Anthony's Here is a link to his post. Coal-Fired Restaurant Review: Anthony's
Ashcat went to Anthony's Here is a link to his post. Coal-Fired Restaurant Review: Anthony's
- Duengeon master
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- Location: Penndel, Pa.
- Hand Fed Coal Stove: Harmon Mark III
- Coal Size/Type: Anthracite pea and nut mix. Bituminous lump
I have tried cooking coal in my stove, but I always end up burning it in the end. On new years day I made Kielbasi an kraut on my Mark III. mmmmmmmmmmmmmm good!!!cokehead wrote:I can across another thread with a similiar theme. Has Anyone Tried Cooking in Your Coal Stove? I wish I had found it before I started this one.
I tried something tonight I've been thinking about for years. I took an old grill from a gas grill and cut it down to 14" X 8 1/4". That is the right size to put inside my Warm Morning 617-A so it will rest on the firebrick front and rear just inside the loading door. There is a metal lip just inside the loading door. The grill has to be slid under that lip onto the firebrick, then the rear of the grill can be lowered onto the firebrick in the back of the stove. It is a tight fit front to rear. There is a gap on either side. It could of been made a little wider but it would make it a bit more awkward to get it in and out.
I let the anthricite coal fire mature and I shook it down about an hour before I started cooking. I also cut the primary air to the minimum. It's not airtight. The coals were about 8 inches below the grill. The hamburg was fresh, not frozen and pressed into thin patties. The idea was to get it thin enough to cook through with high heat without burning the outside. The first burger got fumbled. There was no fishing it out and dusting it off. It would of been a bit crunchy. The second burger I cooked without seasoning. I wanted to see if it took on any strange tastes from the coal. I thought it was delicious. It had a few small charred spots but not bad and no off tastes of any sort. My wife even approved but said it needed onion salt and pepper. The third burger got just that. 2 minutes on one side, a little over one minute on the other. Cooked through, a little char and tasty.
My wife was a little annoyed in that she already had chicken with gravy and mashed potatoes ready while I was playing Chef Tell. All and all I'm glad I did it and would cook that way again without reservation.
I let the anthricite coal fire mature and I shook it down about an hour before I started cooking. I also cut the primary air to the minimum. It's not airtight. The coals were about 8 inches below the grill. The hamburg was fresh, not frozen and pressed into thin patties. The idea was to get it thin enough to cook through with high heat without burning the outside. The first burger got fumbled. There was no fishing it out and dusting it off. It would of been a bit crunchy. The second burger I cooked without seasoning. I wanted to see if it took on any strange tastes from the coal. I thought it was delicious. It had a few small charred spots but not bad and no off tastes of any sort. My wife even approved but said it needed onion salt and pepper. The third burger got just that. 2 minutes on one side, a little over one minute on the other. Cooked through, a little char and tasty.
My wife was a little annoyed in that she already had chicken with gravy and mashed potatoes ready while I was playing Chef Tell. All and all I'm glad I did it and would cook that way again without reservation.
- rockwood
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- Coal Size/Type: Lump and stoker + Blaschak-stove size
Interesting, did you leave the loading door open when cooking? Next you should try your own coal fired pizza...they would have to be mini pizzas though and you probably would have to close the door to cook and shut it carefully or you'd get fly ash topping.
I closed the door while cooking but opened the secondary air "slide" built into the door so I could watch what was going on. Fly ash didn't seem to be an issue.
My wife tried making pizza a few days before we went to Pepe's. I think the pizza should be left to the professionals. Sorry honey!
Thursday I tried cooking 3 frozen burgers at once for lunch. The grease from 3 burgers at once caused some flare ups. They were edible but a little scorched. One had some pink inside. Being frozen the inside couldn't cook before the outside got scorched. I'm going to have to plan on having a lower fire for frozen burgers to slow things down some. My wife topped the stove off while I was at work so I can't grill anything tonight.
My wife tried making pizza a few days before we went to Pepe's. I think the pizza should be left to the professionals. Sorry honey!
Thursday I tried cooking 3 frozen burgers at once for lunch. The grease from 3 burgers at once caused some flare ups. They were edible but a little scorched. One had some pink inside. Being frozen the inside couldn't cook before the outside got scorched. I'm going to have to plan on having a lower fire for frozen burgers to slow things down some. My wife topped the stove off while I was at work so I can't grill anything tonight.
- Duengeon master
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- Posts: 1958
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- Location: Penndel, Pa.
- Hand Fed Coal Stove: Harmon Mark III
- Coal Size/Type: Anthracite pea and nut mix. Bituminous lump
Today I am cooking keilbasi and sour kraut on the stove. come on over. then later tonite we will break out with the Dutch oven.
- New Hope Engineer
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NO THANX!Duengeon master wrote:Today I am cooking keilbasi and sour kraut on the stove. come on over. then later tonite we will break out with the Dutch oven.