FoodBanter.com - View Single Post - Fish Fingers' 60th Anniversary in the UK (Gdn)

Janet

In article >,
says...
>
> On Sun, 11 Oct 2015 10:30:54 +1100, Jeßus > wrote:
>
> >On Sat, 10 Oct 2015 07:14:26 -0300, wrote:
> >
> >>On Sat, 10 Oct 2015 11:54:03 +1100, Jeßus > wrote:
> >>>On Fri, 09 Oct 2015 20:37:35 -0300, wrote:
> >>>>On Sat, 10 Oct 2015 10:25:32 +1100, Jeßus > wrote:
> >>>>>
> >>>>>Time for another supplier. He's probably throwing in a bit of
> >>>>>unseasoned wood as well.
> >>>>
> >>>>I was okay with this years wood as I didn't intend to use it this
> >>>>year
> >>>
> >>>Good to plan ahead
> >>
> >>I had one of those small Jotul stoves and no way I wanted to use green
> >>wood in it.
> >
> >Very bad for their longevity.
>
> It was an excellent stove, you could put two logs in at night and
> there was enough go left in them to add two more in the morning.

A friend of mine used to bake great bread in their Jotul. Burn up some
thinnish logs ; when the stove is good and hot rake/push the wood to the
back end of the stove and put the bread in at the front end, straight on
the ash. Close stove.

Janet UK