Hi girls!
Just thought I would write on a few basics to start wood fire cooking. I would say first that it is critical to know how to regulate your heat, so that you don't burn your food. It's been said to watch the temperature of the pan rather than the heat source, i.e. being the fire inside. To allow yourself the ease of this, you can benefit by purchasing 3 different thermometers, one for each the stovestock, stove top, and inside the dutch oven; all of which are designed differently for a different purpose. They will register acurately only when in contact with the proper hot surface. You may find each of these thermometers at you local coal stove store, or hardware store. The stove stack thermometer is important to tell when the stove is getting dangerously hot. It will be beneficial for you to know just how hot your oven temperature is inside. It's been said that when the outside of the oven pot lid (a key place for your oven thermometer) reads 175 then the inside of the dutch oven is 400 degrees.
Well ladies I am signing off for now... stay tuned for more on Woodfire cooking tips.
-Dana
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