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Fireplace cooking

I recently bought a grill that I can pop into my fireplace and enjoyed grilling some home made sausage.. It'sa little trickier than an out door grill but the links were wonderful.. Anyone out there have any other suggestions?

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  1. krekhall, welcome to chowhound. I cook in the fireplace at our camp (cabin) all the time. I often cook planked salmon, steaks, and sashlik -shishkabobs. Let hard wood like maple or oak burn down to coals to grill and when done cooking build a big soft wood, hot fire to burn out any grease.
    Have fun, Conan.

    1 Reply
    1. re: Passadumkeg

      Excellent... I have hard wood and some fruit wood from an old plum tree i use in the summer for my kettle grill.... I was thinking maybe it kicked out too much smoke for the indoor... It really smudges the inside of the kettle grill Ill try mixing some in in moderation... What do you recommend for soft wood?

    2. I haven't done it myself, but I've seen Welsh Rarebit cooked in a fireplace before. You need a cast iron pot.

      1. An old-fashioned dutch oven with legs is a big plus for overnight cooking in the fireplace. After the fire has burned down to coals, set the dutch oven over the coal bed and shovel some embers on top of it. Good for chili, stews, pot roasts, bread, you name it.

        4 Replies
        1. re: alanbarnes

          Have you ever done bread in a campfire like this? I'm obsessed with baking bread in a campfire for some reason, but I've been chicken (which I can cook on a campfire) about trying it.

          1. re: corneygirl

            I've done cornbread many times. Never made yeast bread this way, though. Seems like Bittman's no-knead bread would be perfect, though.

          2. re: alanbarnes

            I will search high and low for some kind of cast iron oven.. My family in Arizona have some real beauties they never use.. too bad they weigh so much or id try ro get one over here in Krakow.. !

          3. For baked potatoes, put whole potatoes in a cast iron pan, or wrap them in aluminum foil and place them in the embers.

            Keep a pot or kettle of water in or adjacent to the fireplace so you have hot water for tea, instant coffee, and cooking always at the ready. It humidifies dry winter air, too.

            1 Reply
            1. re: greygarious

              The potatoes turn out really really good when done as described by greygarious. Same-same for sweet potatoes.
              Amazingly good, and you can really put them down, forget them for a longish while and walk away.

            2. Might you have a link to the grill, or a brand name? I just bought a book on cooking on a hearth and, while I'm not sure how brave I am, would be interested in finding out more about the grill. My mother gave us a panini maker thingy to use in the fireplace, but I've still not figured out how to season it per the instructions, since it has wood handles.

              4 Replies
              1. re: MMRuth

                Oh, good. I tried to start a thread about fireplace cooking a few weeks ago.
                I am really into it.
                Last week I did a roast chicken on a string, braised lamb shanks in a dutch oven, and the most incredible bread pudding.
                I have been buying old fireplace cooking tools on ebay. Bought a bread toaster recently, so the kids can sit by the fire in the morning and make toast.
                I think that a roast leg of lamb will be next.

                As for potatoes, try wrapping them in greased paper instead of foil. Allows them to roast instead of steaming. Makes heavenly yams !

                1. re: mendogurl

                  It all sounds very nice! I live in Poland so its not so easy to find a western style Dutch oven but I will keep an eye out for something cast iron i can put in the embers overnight. Ill try the baked spuds next week when I get back up o the house.

                  1. re: MMRuth

                    The insert is Scandinavian but I dont have the book here with the name.. I paid about 25 bucks for a grill insert made for it.. It slides right in..So far Ive made shashlik ( shishkabob and grilled some home made italian links... Because im using hard wood the flavour is great.. very delicate.. more so than my summer grilling out side...