[JRandomFreeper]

I'd go with the reservoir, but I'm old fashioned about having hot water on the stove. ;)

I love it.

Best bread I ever baked was on a wood-fired mud brick oven in NM at altitude, but the second best was on a store-bought cast iron wood stove that was pre-civil war.

Modern cooks mainly wouldn't have the patience to deal with it, but it sounds like yours found a good home.

All day pork roasts... all day beans... mmmmm. And heat for the house, besides.

/johnny

[yorkiemom]

Best bread I ever baked was on a wood-fired mud brick oven in NM at altitude, but the second best was on a store-bought cast iron wood stove that was pre-civil war.

Did you make the oven yourself? Hubby promises me an Italian brick pizza oven when we settle in our final farmhouse. They are pricey to buy so he is thinking about building one.