Comments on: Exploring the Sub-Optimal Wood Fired Oven

By: Tiia Yvette

Tiia Yvette — Fri, 06 Jan 2012 16:31:42 +0000

Watching a few of your firepit videos reminds us of the brick firepit we had at the lake when we were all ‘laking’. Tio Ken and I are salivating after watching the pork roast slowly release it’s succulent juices as it goes round and round on the rotisserie…and we haven’t even had breakfast yet. We feel that it would be a bonus if we could have seen a knife slicing through that delicious hunk of meat…like unwrapping a present and getting to see inside.

By: Becky

Becky — Fri, 30 Dec 2011 13:25:09 +0000

I just asked about this but I found it. Thanks!

By: Kevin

Kevin — Wed, 02 Feb 2011 16:13:56 +0000

Tim – feel free to share your plans for your oven. As you know, planning is a huge part of the process, and ideas are pretty key. I’m sure others would like to hear about as well so feel free to leave info in the comments. Thanks for stopping by!

By: Tim St.Germain

Tim St.Germain — Wed, 02 Feb 2011 16:03:57 +0000

Uhm, just watched the video. It appears, YES, you do use it in the winter.

By: Tim St.Germain

Tim St.Germain — Wed, 02 Feb 2011 16:00:29 +0000

Heard you on CBC this morning. First thing I wanted to look at was the wood burning stove. Do you use it in winter? Hoping to build one this spring (or earlier if I can clear a few more weekend projects out of the way).

Awesome blog.

By: Kevin

Kevin — Mon, 10 Jan 2011 21:55:06 +0000

Valerie – thankfully, I think sharing good food is indeed a piece of the puzzle to getting the broader pool of folks eating real food. And regarding ovens, there is lots of passionate debate indeed, not that its overly negative, I just find it one of those areas of food that sees a bit too much quabbling over the details and not enough activism to encourage the idea.

John – glad you enjoyed the post. Hope your new place is treating you well!!

By: john schneider

john schneider — Mon, 10 Jan 2011 19:33:24 +0000

Great post Kevin…great looking za too! I could just imagine it’s taste as I was watching the video. Thanks for sharing.

By: A Canadian Foodie

A Canadian Foodie — Sun, 09 Jan 2011 16:18:51 +0000

The post was FAN-FLIPPIN-TASTIC – and the dialogue in this comment section equal to that in the post! I love to see a good healthy exchange in the comments section! That is what makes the post “real” – or “live” for me. Always a magic moment when it happens. Having not researched wood burning ovens, I had no idea there was that kind of mentality out there – but, no surprise, it exist everywhere with almost everything. I am absolutely with you here, as always. Not to say I don’t LOVE foie gras and truffles (as you know) and cannot HELP but experiment and continue to learn and eat my way through life (literally and figuratively)… but, so few have any knowledge about the basics any more. About planting and growing and harvesting. Or, just about picking. Or, just about buying fresh produce. Or – even about cooking from scratch… so there is a complete and previously taken for granted foundation missing amongst an entire generation out there right now. So, the squabble and elitism about which oven is best is definitely best left to those who can’t see beyond their own noses. There are a lot more important passions to share: like the satisfaction of cooking what you grow from scratch in YOUR OWN WOOD BURNING OVEN! Whoo-hoo!!!!

By: Kevin Kossowan

Kevin Kossowan — Fri, 07 Jan 2011 13:45:38 +0000

Alan – the wine business is TERRIBLE for this, and may I suggest ‘woochebag’ rolls off the tongue a bit more easily? Trying to keep it easy as we may need to use it a lot ;) Glad to hear you grow and winemake – very cool, would love to hear more about it.

Feel free to ask about the cellar. I’ve [finally] had no trouble keeping optimal humidity down there this winter.

By: Alan

Alan — Fri, 07 Jan 2011 07:27:33 +0000

The soap box is good place to be sometimes.

Passion is a driving force which shapes us all. Very important to me as an image creator. Having been exposed to the dark side of elitism in the wine industry I too have little tolerance for the lavish phonies the business pulls out of the wood work. I grow and make my own wines and have no fancy facility and still consistently enjoy great results. As for the Foochebag, I love it. There should be a Winoochebag too.

Food tastes better when we pick, pluck it, kill it and cook ourselves.

I might have some questions about your curing box as I am having some difficulty with balancing my humidity. More on that later. Time for sleep.

Alan