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Post by kstronach on Dec 7, 2014 21:58:50 GMT
last weekend i did a leg of lamb kleftico, it was cooking away in the oven at about 190c dropping to about 170c over about 5 hours, after this time i took it out to rest in a warmish oven inside whilst i did my roast potatoes and yorkshire puddings. the temp was a bit low so i chucked a few logs on the embers and had them burning for about 10 mins or so then chucked the roasties in and sealed her up, they came out looking beautiful but were spoiled as they had taken on to much smoke when i sealed them in, which got me thinking about making a door same as mine atm ( 4 "aerated conc block, ply face) but with a hole in about half way up to allow some air in the oven to keep a small fire ticking over and therefore not snuffing the fire and filling the oven with smoke whilst keeping the majority of the heat in the oven.
i've searched for similar questions but not found anything apart from blast doors which are used to get the fire roaring aren't they, kinda opposite of my idea, so i'm not sure if it would work. any thoughts on the door or other ways i can raise the temperature and cook again without too much smoke getting on the food?
cheers
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Post by cobblerdave on Dec 11, 2014 1:35:31 GMT
G'day
If the fires going I always have the door off. I use some firebrick in the oven as a heat shield and of course som aluminum foil. If you have an active fire You want to remove it .Id scrape it out into a 20 ltre tin drum with a lid. I use the old glue drums from work. After a few days I open it up and keep the charcoal and throw it back in the oven. Ash on the garden never on the bin as the ash can keep a spark for a long time.
Regards dave
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Post by kstronach on Dec 12, 2014 13:47:44 GMT
I haven't tried doing a roast yet with a fire and the door off for fear of messing it up! I think for the christmas bird I'm going to butterfly the turkey and do it with the coals out but with a fairly hot oven, about 260 Celsius and cook it on a rack over an oven tray with the giblets, onions, carrots stock in etc and the drippings from the turkey, to make the gravy out of after. That's the plan anyway! As for the door I'm going to make another the same as mine now but put weber bbq vents in 2 at the bottom of the door and 1 at the top and see if I can control the heat and flame!
keith
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Post by cobblerdave on Dec 12, 2014 22:05:41 GMT
G'day
You've got the best tool for roasting, a remote thermometer, it's all about that internal temp in the end. Pulling the roast out time after time and poking a knife in it sucks, it just let's those juices escape.
With fire in the oven roasting like I said a row of brick to give you a heat shield so one side is not over cooked. A rack on the bottom to stop the roast from over cooking on the bottom is a must. Of course if its browning up too fast and the internal temp is still lower than you would like the aluminum foils your best friend. Don't stuff anything especially a turkey is my opinion, I recon its just to big a mass for a fast roast. Cook the stuffing in a dish pour some baking juices on it before browning.
But truly a lesson that I learnt the hard way is not to experiment on the guests. If your going to do the Xmas thing in the WFO. I would start now and cremate/create a couple of chickens to the Wood Fired Oven Gods. You've got 12 days to go so you'll have the time.
Regards Dave
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