Slim Posted October 12, 2021 Report Share Posted October 12, 2021 How does one cook jacket potatoes in a s/f stove (Squirrel). Don't doubt that it's easier in the oven but I fancy giving the fire a try. Link to comment Share on other sites More sharing options...
StephenA Posted October 12, 2021 Report Share Posted October 12, 2021 wrap them in foil and put them in the embers I think Link to comment Share on other sites More sharing options...
tree monkey Posted October 12, 2021 Report Share Posted October 12, 2021 22 minutes ago, StephenA said: wrap them in foil and put them in the embers I think This, it's also possible to cut them in half wrap in tin foil and bung them in the ash tray Link to comment Share on other sites More sharing options...
Jen-in-Wellies Posted October 12, 2021 Report Share Posted October 12, 2021 How I bake potatoes on a Squirrel stove. Rub some oil and salt in to the skin. Wrap in tin foil. Place at a front corner of the stove, on embers/ash, but not super active fire. After three quarters of an hour, use the stove tongs to turn the spud over to even out the cooking. Cook for another three quarters of an hour. This is for a medium size spud. Cooks evenly and browns the skin. Adjust time for bigger, or smaller spuds. When removing, I put the potato in a bowl and unwrap the tin foil in that so any ash sticking to the outside of the foil is contained, before transferring the spud to a plate. 4 Link to comment Share on other sites More sharing options...
Machpoint005 Posted October 12, 2021 Report Share Posted October 12, 2021 They are nearly as good as real jacket spuds (from an Aga). Link to comment Share on other sites More sharing options...
GUMPY Posted October 12, 2021 Report Share Posted October 12, 2021 I used to put them in the boatmans cabin stove oven, far easier Link to comment Share on other sites More sharing options...
nbfiresprite Posted October 12, 2021 Report Share Posted October 12, 2021 Cast iron pot with a lid on top of the stove (Dutch Oven) 1 Link to comment Share on other sites More sharing options...
Onewheeler Posted October 13, 2021 Report Share Posted October 13, 2021 11 hours ago, nbfiresprite said: Cast iron pot with a lid on top of the stove (Dutch Oven) Similar idea, I've done them by wrapping in foil and leaving on top of the stove covered with a pot. Turn them over occasionally. Link to comment Share on other sites More sharing options...
Athy Posted October 13, 2021 Report Share Posted October 13, 2021 12 hours ago, Jen-in-Wellies said: How I bake potatoes on a Squirrel stove. Rub some oil and salt in to the skin. Wrap in tin foil. Place at a front corner of the stove, on embers/ash, but not super active fire. After three quarters of an hour, use the stove tongs to turn the spud over to even out the cooking. Cook for another three quarters of an hour. This is for a medium size spud. Cooks evenly and browns the skin. Adjust time for bigger, or smaller spuds. When removing, I put the potato in a bowl and unwrap the tin foil in that so any ash sticking to the outside of the foil is contained, before transferring the spud to a plate. Berry-in-Wellies! Link to comment Share on other sites More sharing options...
doratheexplorer Posted October 13, 2021 Report Share Posted October 13, 2021 https://www.omniasweden.com/en/oven-accessories/ Link to comment Share on other sites More sharing options...
Slim Posted October 13, 2021 Author Report Share Posted October 13, 2021 Thanks for the responses. When it gets a little colder and the stove is stoked up during the day I'll experiment. In the meanwhile I have discovered that you don't wrap one up in foil, pop it in the ash tray and forget about it overnight. A tad overdone, looked just like a nugget of fuel. Link to comment Share on other sites More sharing options...
David Mack Posted October 13, 2021 Report Share Posted October 13, 2021 Yes. I can remember fishing jacket potatoes out of the ashes of a bonfire the morning after. Wonderfully cooked potato in the middle, but you have to cut through about 1/2" of charring first! 1 Link to comment Share on other sites More sharing options...
tree monkey Posted October 13, 2021 Report Share Posted October 13, 2021 There these things as well, my other half has one and they work well https://www.ebay.co.uk/itm/401483390612?chn=ps&norover=1&mkevt=1&mkrid=710-134428-41853-0&mkcid=2&itemid=401483390612&targetid=1279076611369&device=m&mktype=pla&googleloc=1006524&poi=&campaignid=12125451089&mkgroupid=125212048520&rlsatarget=pla-1279076611369&abcId=9300480&merchantid=7294534&gclid=EAIaIQobChMI8c-60ozH8wIVDuN3Ch0MVQd-EAQYByABEgLUN_D_BwE 1 Link to comment Share on other sites More sharing options...
doratheexplorer Posted October 13, 2021 Report Share Posted October 13, 2021 I wouldn't recommend cooking in the ashtray or fire embers unless you're only burning seasoned wood. Coal ash contains various toxins which are highly likely to get into your food, even if wrapped in foil. 2 Link to comment Share on other sites More sharing options...
MtB Posted October 13, 2021 Report Share Posted October 13, 2021 14 hours ago, Jen-in-Wellies said: How I bake potatoes on a Squirrel stove. Rub some oil and salt in to the skin. Wrap in tin foil. What sort of oil? I was wondering if some of this Morris SAE30 Golden Film I have here will be ok. Link to comment Share on other sites More sharing options...
Jen-in-Wellies Posted October 13, 2021 Report Share Posted October 13, 2021 2 minutes ago, MtB said: What sort of oil? I was wondering if some of this Morris SAE30 Golden Film I have here will be ok. Sun tan oil so it goes nice and brown. 1 Link to comment Share on other sites More sharing options...
TNLI Posted November 10, 2021 Report Share Posted November 10, 2021 (edited) On 12/10/2021 at 20:14, Slim said: How does one cook jacket potatoes in a s/f stove (Squirrel). Don't doubt that it's easier in the oven but I fancy giving the fire a try. No idea, but if you like fast cooking, just microwave your spuds, (5 to 7 mins for each spud), then brown off in a stainless frying pan. Total time about 15 mins, and no one will know the difference. I always use Olive oil, or Peanut oil, cos it's a healthy choice. Drifting off topic, I met the crew of a yacht from South Africa that had fully seized their Perkins just after departing from Ascension Island. When I took a look at their engine, they explained that one of their crew had topped up the engine oil with a litre of olive oil by mistake. Alas the good folks in Ascension only had a 50 litre drum of OO, so they decanted some into an empty 10 litre plastic can, which was then placed in the same locker as the engine oil. Same type of can but no label. I love OO, but that Perkins did not, as every single bearing was trashed. They were stuck in Puerto Mogan for years, whilst trying to save up enough money for another engine. Edited November 10, 2021 by TNLI Link to comment Share on other sites More sharing options...
waterworks Posted November 16, 2021 Report Share Posted November 16, 2021 Buy them frozen already cooked and just bake them for 30 mins at 150 C in a cast iron pot on top of the stove. ( Dutch oven ) stop wasting time and fuel. Link to comment Share on other sites More sharing options...
LadyG Posted November 17, 2021 Report Share Posted November 17, 2021 (edited) I do lots of cooking in the ashes, but I rake fire, empty coal ashes and fire up logs. Spuds, are best eaten with skin on, wood ash only, I have found sausages in foil are easier than frying, I've given up frying, parsnips in foil, OK. Depends on heat of stove, currently about to remove a small spud, halved, in foil to have pre prandial, crispy skins, butter infused with a small glass of good red wine. I could live forever on baked potatoes with butter. Potatoes come in varieties, supermarket baked are big but no intrinsic flavour. Varieties for flavour are King Edward and Golden Wonder (rare) Potatoes are the gift from the Gods, hundreds of varieties, only a few available in the shops, sadly. Maris Piper make good chips, so can be wrapped in foil after cutting in to wedges, lightly coat in good olive oil, maybe bread crumbs sometimes, in foil..... 40 mins Yet to replicate chips, soak in water to remove starch, dry, maybe salt, then lay out flat on foil, oil, wrap, very hot ashes. Edited November 17, 2021 by LadyG 1 Link to comment Share on other sites More sharing options...
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