Cooking with Coal

Cooking with Coal

PostBy: cokehead On: Fri Dec 25, 2009 10:06 am

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 edited by Richard S. on Thu Nov 28, 2013 2:23 pm, edited 2 times in total.
Reason: <removed dead link>
cokehead
 
Stove/Furnace Make: Locke, Godin, Tarm in da works
Stove/Furnace Model: Warm Morning 617-A, 3721, 502

Re: Cooking with Coal

PostBy: lowfog01 On: Fri Dec 25, 2009 1:05 pm

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. :D 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
lowfog01
 
Hand Fed Coal Stove: Mark II & Mark I
Coal Size/Type: nut/pea

Re: Cooking with Coal

PostBy: Duengeon master On: Fri Dec 25, 2009 2:03 pm

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. :lol:
Duengeon master
 
Hand Fed Coal Stove: Harmon Mark III
Coal Size/Type: Anthracite pea and nut mix. Bituminous lump


Re: Cooking with Coal

PostBy: jim d On: Fri Dec 25, 2009 2:10 pm

what kind of sauce do you put on the blaschak to make it taste as good as the jasmine
jim d
 
Stove/Furnace Make: alaska//coaljck
Stove/Furnace Model: liberty// cj3

Re: Cooking with Coal

PostBy: cokehead On: Sun Dec 27, 2009 10:17 am

http://www.life.com/image/50526472 This is no one know. Just an interesting picture.
cokehead
 
Stove/Furnace Make: Locke, Godin, Tarm in da works
Stove/Furnace Model: Warm Morning 617-A, 3721, 502

Re: Cooking with Coal

PostBy: SMITTY On: Sun Dec 27, 2009 1:00 pm

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! :D
SMITTY
 
Stoker Coal Boiler: Patriot Coal - custom built by Jim Dorsey
Hand Fed Coal Stove: Harman Mark III (not currently in use)
Coal Size/Type: Rice / Blaschak anthracite
Other Heating: Oil fired Burnham boiler

Re: Cooking with Coal

PostBy: Perky On: Sun Dec 27, 2009 2:11 pm

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 :cheers: :shots:
Perky
 
Stove/Furnace Make: Alaska/Franco Belge
Stove/Furnace Model: Kodiak/1375

Re: Cooking with Coal

PostBy: cokehead On: Sun Jan 10, 2010 12:14 pm

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.
cokehead
 
Stove/Furnace Make: Locke, Godin, Tarm in da works
Stove/Furnace Model: Warm Morning 617-A, 3721, 502

Re: Cooking with Coal

PostBy: cokehead On: Sun Jan 17, 2010 9:23 pm

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
cokehead
 
Stove/Furnace Make: Locke, Godin, Tarm in da works
Stove/Furnace Model: Warm Morning 617-A, 3721, 502

Re: Cooking with Coal

PostBy: Duengeon master On: Sun Jan 17, 2010 9:53 pm

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 have tried cooking coal in my stove, but I always end up burning it in the end. :P On new years day I made Kielbasi an kraut on my Mark III. mmmmmmmmmmmmmm good!!! :beer:
Duengeon master
 
Hand Fed Coal Stove: Harmon Mark III
Coal Size/Type: Anthracite pea and nut mix. Bituminous lump

Re: Cooking with Coal

PostBy: cokehead On: Wed Jan 20, 2010 9:36 pm

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. :mad: There was no fishing it out and dusting it off. It would of been a bit crunchy. :roll: 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 :poke: 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.
cokehead
 
Stove/Furnace Make: Locke, Godin, Tarm in da works
Stove/Furnace Model: Warm Morning 617-A, 3721, 502

Re: Cooking with Coal

PostBy: rockwood On: Wed Jan 20, 2010 9:46 pm

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. ;)
rockwood
 
Hot Air Coal Stoker Furnace: Stokermatic coal furnace
Hand Fed Coal Stove: Rockwood Stoveworks Circulator
Baseburners & Antiques: Malleable/Monarch Range
Coal Size/Type: Soft coal: Lump and stoker (slack coal)

Re: Cooking with Coal

PostBy: cokehead On: Wed Jan 20, 2010 9:53 pm

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. :bop: 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.
cokehead
 
Stove/Furnace Make: Locke, Godin, Tarm in da works
Stove/Furnace Model: Warm Morning 617-A, 3721, 502

Re: Cooking with Coal

PostBy: Duengeon master On: Fri Feb 05, 2010 11:48 am

Today i am cooking keilbasi and sour kraut on the stove. come on over. :P then later tonite we will break out with the Dutch oven. :sick: :out:
Duengeon master
 
Hand Fed Coal Stove: Harmon Mark III
Coal Size/Type: Anthracite pea and nut mix. Bituminous lump

Re: Cooking with Coal

PostBy: New Hope Engineer On: Sat Feb 06, 2010 12:52 pm

Duengeon master wrote:Today i am cooking keilbasi and sour kraut on the stove. come on over. :P then later tonite we will break out with the Dutch oven. :sick: :out:

NO THANX! ;)
New Hope Engineer
 
Stove/Furnace Make: RUSSO
Stove/Furnace Model: CW-2