I haven't posted for ages but I wanted to share our WFO cooking over the holiday period.
we started on christmas eve with our favourite family meal - Pizza. Not very traditional but we love it.
Chilli prawn and red pepper pizza.
After cooking the pizza we left the coals in the oven and shut the door firmly. The oven was still at 200C on Christmas morning and I had croissants that had been made and proved in the freezer, so we cleared out the coals and baked croissants and pain chocolate for breakfast.
We then returned the, still hot, coals to the oven to keep in the heat and went out for a couple of hours. Later we cleared the coals out of the oven and put the goose in to roast just before 1pm, it was ready 4 hours later. The oven temp fell from about 180-160 while the goose was roasting. Roast potatoes and veg were cooked in the electric oven as the WFO was not hot enough by then.
The goose was fabulously moist and the gravy was excellent. I think this is because the oven stays moist and steamy so even though there is a long cooking time the roasting tray does not dry out and the meat juices don't burn as can be the case in a conventional oven.
It was the most relaxed Christmas meal I have ever cooked, somehow knowing that the bird is roasting in the WFO gives and sense of security and the feeling that all will be ok.
We then baked bread between Christmas and New Year in preparation for New Year Visitors and 2014 got off to a fine start with a pizza party for 14 (6 adults and 8 children) on New Years Day. No one noticed the rain!
Wishing everybody happy building and cooking in 2014!
When I built mine I put a hook in the ceiling to hang roasts etc From but unfortunately I did not put it in deep enough. The next build will have a rod running through so that I can hang things from , then I can also double it up as a cold smoker perhaps. The pressure that cooking the roast meat outside takes off the kitchen as you say is incredible!! Making for a much more relaxed atmosphere !! Loved the photos as well