Cooking on a Boatman stove ?

[floatsyourboat]

I have a Boatman stove and want to put a kettle on top of it without marking the stove, what's the name of the cast iron things you can put on the stove please?

[b0atman]

you mean a trivet but remember take rubber feet off

I had a boatman stove with the brass fiddle rails and could fit 2 x 6" enamel pans on top .I cooked loads of meals and never marked the top plate .

My gas useage was higher in summer when I had no fire.

[Daiboy]

Lit my fire for the first time today. I fancied curry and rice and wanted to experiment. 6" saucepan, tin curry and a packet of Uncle Bens rice. Within 10 minutes everything was going great. Going to save myself on this winters gas as well. Oh, and yes they are called trivets.

[ditchcrawler]

Lit my fire for the first time today. I fancied curry and rice and wanted to experiment. 6" saucepan, tin curry and a packet of Uncle Bens rice. Within 10 minutes everything was going great. Going to save myself on this winters gas as well. Oh, and yes they are called trivets.

Don't they reduce the heat reaching the pan

[Guest]

Don't they reduce the heat reaching the pan

 

Yes.

 

We cook on our Morso and yes it marks the top.

 

It is easily removed with a good quality stove blacking/cleaner.

[gary955]

I can fit a three litre casserole into the oven of my Epping stove in the back cabin. It has a hot plate over the firebox and a simmering plate over the oven, if you take the top plate off the firebox then you can stir-fry over the open flame.

It feels good to cook on it even though it's less convenient than the gas hob.............dont know why!

[bizzard]

I have a Boatman too, as well as cooking on its top I cook inside it also. I reduce the grate area with house bricks on either side as I don't like it too hot. Upon these bricks I place a grid or iron trivet from side to side towards the front. I heat pies, cook chicken, fish in oven foil, baked spuds, heat tins of b/beans and peas ect upon it. Open pies are never ever contaminated with any form of smoke or goo whatsoever as any smoke bypasses them straight up behind and away up the flue pipe. Matter of fact I've just hotted up and eaten a cheese and onion pastie snack in there. No oigh tell a loigh oigh didn't really eat it in there, I'm too big.

Edited October 6, 2014 by bizzard

[peterboat]

I cook on my Tim Sistems magic stove have done since I installed it. It has a hotplate on it and each edge has cooler areas for simmering works really well so pleased with it and so economical with wood

 

Peter

[b0atman]

Has anyone tried a larger than top of fire steel plate so as to give larger surface and cooler temperatures towards the edge for simmering about 1/4" steel plate possible thickness

copper would be too expensive ?

[floatsyourboat]

Lit my fire for the first time today. I fancied curry and rice and wanted to experiment. 6" saucepan, tin curry and a packet of Uncle Bens rice. Within 10 minutes everything was going great. Going to save myself on this winters gas as well. Oh, and yes they are called trivets.

Curry in a tin and packet rice?!

Ohh man please knock on my boat if your ever passing and I will show you how to cook an amazing curry with fresh ingredients as tinned curry is a crime (:

Thanks for all the tips I'm looking forward to the winter now!!

[junior]

I'm going to try and do as much cooking as possible this winter on the Epping in my backcabin.

 

Has anyone that currently cooks on an Epping got any good tips? Can I do stews/casseroles on the top plate or do I do them in the side oven? What sort of pans are best, enamel or cast iron? If I'm cooking on the top plate do I need a trivet, or is that just to keep things warm once they are cooked?

[Jay4424]

We have no heat/cooking device other than the back cabin stove (we're unconverted)... anything is possible to cook on it, as long as it fits in/on/around it!

 

issues we've found was just the timing of bigger meals, and the order of which to cook to ensur they all finish together/not disintigrated through cooking too long waiting for hte last item!

 

tips? ...anythign thing we roast we boil first, cast iron always best (but tba we're using cheep aldi c**p atm!, and a trivet?!? not sure why youd want to heat up your pan/kettle slower!

 

 

Jay.

[john_r]

I would forget the trivet and place pots directly. I used to make soups and porrage etc on my Boatman all the time and don't recall any marks worth worrying about.

 

New boat has a Squirrel so will be getting used to that sooner or later.

[BlueStringPudding]

I've done all sorts of cooking on my Boatman stove over the years. Using the top surface as a hob is the easiest and you can boil, steam or fry anything at all that way. I once did an amazing roast sirloin of beef in the ash pan wrapped in foil. However I find even doing jacket spuds a bit hit and miss inside the stove so I've not managed to repeat the roast experience. Regulating the cooking heat between raw and charcoal being the main problem. On the top though, it's great.

 

My favourite for the last few winters has been to bake a camembert in a foil covered dish on the top. When the camembert is nearly done, lightly splash a ciabatta loaf with water, wrap in foil and put that on the hob surface too, pressed up against the flue. Turn it over once it starts smelling nice n bready. Once the bread is warmed through on both sides, it's ready for dunkage in the melted cheese. Mmmmmmmmmmmmm.

 

 

 

 

 

 

Edited because I'm a kacky fingered pranny.

Edited October 7, 2014 by BlueStringPudding

[Taslim]

I've done all sorts of cooking on my Boatman stove over the years. Using the top surface as a hob is the easiest and you can boil, steam or fry anything at all that way. I once did an amazing roast sirloin of beef in the ash pan wrapped in foil. However I find even doing jacket spuds a bit hit and miss inside the stove so I've not managed to repeat the roast experience. Regulating the cooking heat between raw and charcoal being the main problem. On the top though, it's great.

 

My favourite for the last few winters has been to bake a camembert in a foil covered dish on the top. When the camembert is nearly done, lightly splash a ciabatta loaf with water, wrap in foil and put that on the hob surface too, pressed up against the flue. Turn it over once it starts smelling nice n bready. Once the bread is warmed through on both sides, it's ready for dunkage in the melted cheese. Mmmmmmmmmmmmm.

 

 

 

 

 

 

Edited because I'm a kacky fingered pranny.

Now that's just food pornograhy!.... Make mental note, C/cheese & Cibatta loaf.....Light fire...

 

floatsyourboat, as others have said a trivet is what you seen to describe but you are cooking on a stove (designed to make food hot) so where is the problen that you may need to clean it from time to time. The trivet will reduce the heat to the pan.

 

Junior. Cast iron every time. I've 'roasted' large chichens on a Morso this way. You do need to roll it about & baste it. The heaver the pot the better so a cheapy from Morrisons / off the market etc is better than a posh one.

[tree monkey]

I would forget the trivet and place pots directly. I used to make soups and porrage etc on my Boatman all the time and don't recall any marks worth worrying about.

 

New boat has a Squirrel so will be getting used to that sooner or later.

the trivet allows you to reduce the heat down to a gentle simmer, once the meal is at a rolling boil place on a trivet and this will continue the cooking but on a more gentle simmer, its not really about protecting the stove top from marks

[pete.i]

Curry in a tin and packet rice?!

Ohh man please knock on my boat if your ever passing and I will show you how to cook an amazing curry with fresh ingredients as tinned curry is a crime (:

Thanks for all the tips I'm looking forward to the winter now!!

ERRMM Mr Floatsyourboat. We have a recipe section bung the recipe up in there. I love a good curry, but not a really hot one, (yeah i know but I hate one that makes me sweat) My missus doesn't cook currys and I don't like tinned ones or the ready mades that they sell in supermarkets so I have been looking for a decent curry recipe.

[Barry]

Fragrant curry. All the spices you like but without any chillies

 

Very Lovely

[Athy]

you mean a trivet

 

If you have a Hudson boat, should you use a fake trivet?

[Mike Tee]

Trivet is ideal when using steamers - this bloke has a good idea, goes on a bit, but basically sensible (plus cheap and recycling friendly!)

 

[bizzard]

You can get trivets with different feet heights.

[Emerald Fox]

Pies wrapped in aluminium foil and tied to the exhaust pipe with steel wire, get heated as you drive.

[madcat]

Love the trivet, now thinking who I can scrounge a scrap brake disc from.

 

I prefer cooking on the Epping to cooking on the stove at home

[Bobbin]

I have melted pans full of snow on on my stove to fill my hot waterbottles.

[pquinn]

prioritize.

marks on my stove...........nice dinner. do the maths.