There’s a primal satisfaction in cooking with fire, a connection to our ancestors that runs deep. Whether it’s the open hearth or the enclosed warmth of a wood heater, there’s a magic in transforming raw ingredients with the dance of flame and ember.
The open fire demands respect. It’s a capricious beast, demanding careful tending. A bed of coals is the ideal cooking surface. To achieve this, build a roaring fire, let it burn down to glowing embers, then rake them evenly. For delicate foods, like fish or thin cuts of meat, suspend them on skewers over the coals. For heartier fare, cast iron is your friend. A heavy skillet or pot will retain heat admirably, searing meat to perfection or slowly braising tough cuts until tender.
A wood heater offers a more controlled environment. Its cast iron top can be transformed into a hotplate, perfect for frying bacon or pancakes. The oven, though temperamental, can produce wonderful roasts and breads. The trick is patience and observation. Watch the fire, listen to the crackle of the wood. Each heater has its own personality, its own quirks. Learn its ways, and it will reward you with food that carries the unmistakable imprint of fire.
Whether open or enclosed, cooking with wood is an adventure. It’s about embracing the unexpected, adapting to the conditions. It’s about the smell of smoke mingling with the aroma of cooking food, about the warmth that radiates from your heart as much as from the fire. It’s about gathering around the hearth, sharing stories and laughter, and the simple joy of good food, simply cooked.
Remember, safety is paramount. Always use dry, seasoned wood. Never leave a fire unattended. And most importantly, enjoy the journey.
