Why go to all the trouble?
Fires are a lot of work. Gathering wood is a big chore. Chainsaws are loud and scary. Splitting logs is backbreaking. No wonder modern man uses alternate ways to heat and cook. Fires make a big mess too. Leaves and bark scatter across the floor and then there's taking out the ashes. Bending over a low hot fire is a back strain. Dust coats everything. With all the obvious drawbacks to woodstoves, many people think it's well worth the time and effort.
Some of us who already went to all that trouble to get some good coals going think the natural next thing to do is to cook something on it. I'm one of them. I have an additional reason too. This is my only stove, it heats my home. I live in interior Alaska and all winter I have to keep a fire going 24 hours a day, seven days a week.
Eating food cooked on a woodstove or over an open fire is a much anticipated event. That's because some things take a lot longer to cook over wood flames as compared to a gas or electric stove and oven (or a microwave). But if you've got fire, patience and a few good tools, you can cook and bake many of your favorite meals.
I have a small Drolet Hunter's woodstove designed for small cabins and large tents. It used to hold a fire for about 4-6 hours. The manufacturer advises against using this model for full-time use. I've been burning it steadily in my tents since August 2006 and it carried me through two winters that dropped down to 50 below zero. It's now showing signs of splitting apart at the seams. It's been an awesome stove that overperformed it's intended mission, and it was well worth the $200.00.
For baking I now use a Camerons' Smoker. Designed for cooking fish over a campfire. This little cooker is the best garage sale find of last summer. It's a big pan with inside racks and a handle, about 10x15 inches and maybe two inches tall with a piece that slides over the top.
Not intended as a cookbook, this Instructable includes a sampling of a couple of the recipes I've made that were edible.