I cook it on my primo which is a ceramic BBQ. It's sort of taken over from my bread oven. If I was to do a cook on my bread oven it would be an overnighter after a fire up for bread etc with the door firmly closed !! But for this I reckon you need really good insulation.
Post by mannafromdevon on Aug 2, 2013 10:38:45 GMT
Doughboy, you definitely don't need to wait until you insulate your oven but it'll be slightly more involved. Build a good sized fire in the oven and burn for 1.5 hours or so to heat the oven. Let the embers die down but leave them in the oven to continue providing heat. Push them well back and to the sides of the oven. The oven air temperature will need to cool to 200c or so before putting in your roast. Get a little stand up oven thermometer and put this just in from the door and close the door. Check after 10minutes to see where your oven's at. When happy put your roast in near the door away from the embers and shut it in. Initially I'd cover it with foil until I was happy that it wasn't going to brown too quickly. Because the embers are in the oven the heat will be uneven so give your roast a turn every once in a while, say every 30 minutes. Your uninsulated oven will lose heat but your bed of embers will continue to produce heat so hopefully this will give enough stability to cook your roast. It may take a bit of trial and error but so long at the roast doesn't go into too hot and oven you won't spoil anything. If the oven cools too quickly you can always give it a quick reheat by taking the roast out and firing the oven for a quick blast of 30-45 minutes; then repeat as above.