[Sca-cooks] smoking sausages in your fireplace

[Micheal]

 Oh that s just to cute, Cinderella comes to life in Andrea `s living room. 
Drat I don`t have a fire place then again I would make a bad looking 
Cinderella.
 That was creative, well done, one up Lady. Is Cinderella period LOL.
 Da
----- Original Message ----- 
From: "Denise Wolff" <scadian at hotmail.com>
To: <sca-cooks at ansteorra.org>
Sent: Monday, March 07, 2005 11:14 PM
Subject: RE: [Sca-cooks] smoking sausages in your fireplace


> >From: Stefan li Rous <StefanliRous at austin.rr.com>
>
>>Andrea,
>>I'd be interested in more details about how you managed to smoke your 
>>sausages in your fireplace. I know that this was done in period, but most 
>>fireplaces these days are built as ornaments and "atmosphere". Not 
>>something so utilitarian as cooking or food smoking.
>>Did you have to modify or add anything to your fireplace to do this? How 
>>did you keep the rest of the house from smelling like a smokehouse? What 
>>kinds of wood did you use? Or are you referring to an outside fireplace 
>>rather than one inside your living room?
>>Stefan
>
>
> Well. It should be said that I'm a bit crazy.. (see previous notes from 
> me). I often cook in my inside fireplace for experiments. My previous 
> house had a fireplace I used, but this new house has a better one.
>
> I have a medium to large size  stone fireplace (Adirondack/Dutch cottage 
> style - I live in a heavily Dutch colonial area in the Hudson Valley of 
> New York). The fireplace dominates the livingroom. It has a clearance of 
> about 3 and 1/2 feet high with a depth about 3 feet and width about four 
> feet. It has a stone floor with a red ceramic tile floor front ( to drag 
> out coal ash). It draws well, so there was little smoke in the house.
>
> I have the pleasure of a deeply wooded area next door and a previous 
> tenant who left a mountain of good old apple wood to burn. I built the 
> fire on one side of the fireplace and placed the sausages on  a rack at 
> the other end. I enclosed the sausages on three sides wirh metal trays to 
> keep in the smoke, while allowing the smoke out the back (and up the 
> chimney instead of into the house). I built the fire in small amounts and 
> worked for coals to smolder. I added wood as the coals died out keeping 
> the fire to smolder level... no bright flame. I kept this up for 10 hours.
>
> I will say that when I was done, all I could smell on me was smoke, but 
> the sausages turned out quite wonderful. I can't wait to share them next 
> week.
>
> I have an old picture of me cooking in front of the previous fireplace, 
> and I took some yesterday of my experiment (I don't have digital though, 
> it will be a while before I get thenm posted)
>
> http://photos.groups.yahoo.com/group/sca-authenticcooks/vwp?.dir=/Andrea+Attempts+Medieval+Mindset+Cooking&.src=gr&.dnm=Cooking+in+my+fireplace.jpg&.view=t&.done=http%3a//photos.groups.yahoo.com/group/sca-authenticcooks/lst%3f%26.dir=/Andrea%2bAttempts%2bMedieval%2bMindset%2bCooking%26.src=gr%26.view=t
>
>
> It was alot of fun, and I learned I could do it. It felt really cool to do 
> it the way our ancestors did it.
>
> Andrea MacIntyre
>
>
>
> "One can never know too much; the more one learns, the more one sees the 
> need to learn more and that study as well as broadening the mind of the 
> craftsman provides an easy way of perfecting yourself in the practice of 
> your art."
> Auguste Escoffier
>
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