Glenwood 116 to Help Out Little Tiget

 
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Wren
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Post by Wren » Fri. Apr. 27, 2018 4:24 pm

I was just trying to read up to find out why there are sailboats on chubbies, and did not found that out but found this.
One on board Constellation in December 1800 came complete with a “smoke jack” and two chains “for spitts.” [4] As the hot air rose, a turbine-like device in the stove’s chimney spun, driving a shaft attached by chains to a roasting spit.
Ha! I would love to switch to anthracite for bbq ing and rig something like that. It wouldn't really be necessary in a range. The ship stove had an open hearth.


 
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freetown fred
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Post by freetown fred » Fri. Apr. 27, 2018 4:26 pm

Come on W, ya do that & you'll have kids comin in ALL the windows!!! LOL

 
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Wren
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Post by Wren » Fri. Apr. 27, 2018 6:42 pm

He had a bunch of clowns in today anyway. Yeah. I'm sure they would be enchanted. I guess I just like the idea of the hot air turning the spit. Pretty smart,eh?

 
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Sunny Boy
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Post by Sunny Boy » Fri. Apr. 27, 2018 6:57 pm

Here ya go,...
https://en.wikipedia.org/wiki/Roasting_jack

http://www.angelfire.com/md3/openhearthcooking/aaSpits.html

http://foodhistorjottings.blogspot.com/2011/11/vi ... imney.html

Maybe the treadmill powered one is better,.... I'd hate to be the one to have to clean a grease and fly ash covered fan and chains up in a chimney. :o

Get one of the teenaged boys on the treadmill and have a hamburger hanging just out of his reach. :lol:

Paul
Last edited by Sunny Boy on Fri. Apr. 27, 2018 8:36 pm, edited 1 time in total.

 
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Wren
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Post by Wren » Fri. Apr. 27, 2018 8:12 pm

Amazing!!! You found some. No electricity or wiring or anything required. Just a little oil and grease...

 
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Post by Sunny Boy » Fri. Apr. 27, 2018 8:39 pm

Wren wrote:
Fri. Apr. 27, 2018 8:12 pm
Amazing!!! You found some. No electricity or wiring or anything required. Just a little oil and grease...
A really, really big fire to provide enough draft volume to move all that fan, spit linkage, and beef. ;)

Paul

 
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Wren
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Post by Wren » Fri. Apr. 27, 2018 8:48 pm

Oh. Always a fly in the ointment.


 
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Post by Sunny Boy » Fri. Apr. 27, 2018 9:15 pm

Wren wrote:
Fri. Apr. 27, 2018 8:48 pm
Oh. Always a fly in the ointment.
Don't give up the treadmill and hamburger on a string idea. ;)

Paul

 
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Post by Wren » Fri. May. 11, 2018 8:33 am

I know this is not of earth shattering importance, but the toast always comes out of the range dry and my mother started life with a coal range so I'm guessing that was why my parents and grandmother didn't like toast out of the toaster and tried leaving it standing and so on hoping to get rid of the raw middle that I grew up with.

 
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Post by Sunny Boy » Fri. May. 11, 2018 9:29 am

Wren wrote:
Fri. May. 11, 2018 8:33 am
I know this is not of earth shattering importance, but the toast always comes out of the range dry and my mother started life with a coal range so I'm guessing that was why my parents and grandmother didn't like toast out of the toaster and tried leaving it standing and so on hoping to get rid of the raw middle that I grew up with.
Have you tied toasting it in a pan on the cooktop ? That's how we've done it.

We only use the oven when we want a lot of really dry, crunchy croutons.

Paul

 
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Wren
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Post by Wren » Mon. May. 21, 2018 6:16 pm

IMG_20180521_151249.jpg
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No, I havent tried, although Owen makes fried cheese sandwiches in the pan. I asked him what he used on the cook top to make it so dark and finally he told me he was trying to get butter off a knife and it landed on the range instead of the pan. I may go to Massena for butter and apply a generous amount. Soaks in and the effect is long lasting and the oven can be hot when applied.

 
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Post by Sunny Boy » Wed. May. 23, 2018 7:20 pm

I tried butter, olive oil, and then bacon fat. While they all looked like your buttered cook top area, none lasted long and they gave off a lot of smoke compared to the Meeco stove polish.

Plus the bacon started to build up in crusty, uneven layers on the cooler right end of the cooktop.

As Wilson said in the Cookin' With Coal thread, vegetable oil is about the best. It has a higher smoke point than any cooking fats or types of butter. And it doesn't build up a crust like bacon fat did.

Paul

 
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Wren
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Post by Wren » Fri. May. 25, 2018 9:23 pm

Speaking of crusts... Someone said his mother used to rub wax paper over the top of the range and cook chips on top. They called them bull chips and it was kind of a fun thing for them to do.

 
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Post by Sunny Boy » Sat. May. 26, 2018 7:29 am

Wren wrote:
Fri. May. 25, 2018 9:23 pm
Speaking of crusts... Someone said his mother used to rub wax paper over the top of the range and cook chips on top. They called them bull chips and it was kind of a fun thing for them to do.

I've heard that some range owners liked to cook right on the cooktop surface - like the grill in a dinner kitchen.

If I remember correctly, Carol (sixkids) had the option of a "milled finish" for the cook top of her Fairmount range when Stove Hospital restored it for her. That way, there's no polish or paint to effect taste when cooking directly on the cast iron top plates.

Her posts about the range are buried here somewhere. And she mentions it a few times in the Cookin' With Coal thread.

I've never tried it because I'm such a messy cook that I don't want to be trying to clean burnt-on food out of the top plate gaps. :oops: I'd rather be able to clean the mess in the sink!

Paul

 
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Post by Wren » Sat. May. 26, 2018 11:43 am

Me too, and I can get a new pan more easily than a new range. I'll try to search I it. I like hearing about gatherings around the range.


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