The fireplace in the kitchen of Kristin and Rob Grosh's 1780 stone farmhouse near Smithsburg is 12 feet wide.
The family doesn't build a lot of fires in the winter because the double flues pull the heat out of the house. But the fireplace roars in the spring and fall.
"I love the smell of a fire," Kristin Grosh said.
She will cook parts of her Thanksgiving dinner at the open hearth. The food is cooked - not in the fire, but on the coals. The turkey is more moist, she said. The food doesn't taste smoky at all.
She'll do the turkey in a reflector oven in front of the hearth. It's similar to a rotisserie, Kristin Grosh said. She'll put the turkey on a spit and turn it with a hand crank about every half-hour. The open hearth has no temperature gauge, but that's not a problem. It takes about the same amount of time as it would in a regular oven. The bird should be browning nicely. If it gets too dark, Kristin Grosh sets the oven back from the fire.