Cooking on/in the woodburmer

[JetLi]

Does anyone do this? If so, what do you do and how do you go about it. I wondered if I can successfully do a casserole or stew on the top. I have a Le Creuset-type cast iron lidded pot - would that be the most suitable thing to use? Also does anyone cook anything inside the firebox and does the type of fuel you use affect anything? We're using a blended hard & softwood briquette that is 100% recycled but I'm not sure if it would give off dodgy fumes or anything into the jacket spuds for instance.

Thanks

You have to have a pretty big woodburner. DH tried to fry an egg on our little stove once (cute little ineffective effort).
Sorry I can't offer any help!

Our woodburner gets incredibly hot on top. I left a duster on top for about ten mintes the other day by mistake and the whole house nearly went up in flames.

Brochure says you can boild an old fashioned kettle on top so you must be able to do other things. You'd have to be pretty careful though.

Surely inside it would be far too hot (plus is there a shelf or something in yours to put food on?). The temperature control on ours gets up to 450 degrees after about 40 minutes and would incinerate anything

Ours has a flat top that you are meant to be able to cook on, and even has a groove for the fat to drain into if you cook meat etc, but TBH the temperature is very high to cook anything directly on it unless you like the traditional burnt outside and raw in the middle "barbecue" style food....

But it also comes with a cast-iron trivet - we've never tried, but I believe that would reduce the temperature enough to take a pan.
I think your idea of a cast iron pot would be the safest thing, and using a trivet as well if you have one.

Inside the fire would just incinerate anything - you could put foil-wrapped jacket potatoes into the hot ash, but not while the fire is going as the heat would just be too much.

was talking to someone yesterday who cooks kebabs inside theirs!

Hi there. Well I tried it out with only partial success. Whilst the top of the burner is truly scorchio, the heat transfer to the pot wasn't exactly brilliant, so we achieved more of a slow cooker, barely simmering effect. It was good enough, but not long enough in the end IYSWIM. I'll look to try a different pan this time. I shall perservere and report back with any findings >

Thanks all for your help - would be v.interested in how the kebabs were done EBC