Post by bigdavenorcott on Apr 11, 2015 20:58:46 GMT
Experimenting this weekend with first long slow cook in the residual heat of the WFO. Whole (boned unfortunately) beef shin, seared and in cast iron pot along with a few veg and a bottle of good ale.
Put it in a couple of hours ago at 130c ish, about 30 hours after yesterday's burn for pizzas. All being well it will simmer along until late afternoon tomorrow; might need a tiny burn to nudge temp up if it drops below 80C.
Post by bigdavenorcott on Apr 12, 2015 12:28:54 GMT
Just had a sneak peak - looks amazing. Held shape perfectly as there's no jiggling around like on the stove when you're constantly fiddling with it
Only concern is the temp - was relying on my relatively inaccurate Clas Olson flue thermometer in the door, but could have been quite a way out. It reads 75 now but the accurate thermo I just checked with reads 90...hope I didn't burn it at the start of the cook when it read about 135-140.
Post by bigdavenorcott on Apr 12, 2015 18:16:24 GMT
Can't say for sure if it was any nicer than an 8 hour one - but it was great fun to do, and nice to use that residual heat to the full.
It was an eye-opener how long the heat lasted: fire out by 5pm friday; it was nearly 300C Saturday morning, 210 at 2pm (I left the door off for 30 minutes to cool it down a bit and then baked some sourdough), and about 135-140 at 9pm when I put the beef in. It was still 85 degrees when I took it out at 5pm today (Sunday, 48hrs and lots of door opening and cooking later)
G'day That a nice looking piece of meat to be sure ! Low and slow would have turned that connective tissue into jelly. Bimetal thermometers are not that accurate to start with. Your wise to wise to use an internal prob. I've just replaced the Bimetal one on my WebberQ it was all over the place. It would shoot up to temp to fast then freeze for a while. Turn you back on it and it would suddenly max out when you had dialed the temp down. Good thing about the low temps though there pretty forgiving and hard to burn something. I've started using a deep fryer/ jam bimetallic termometer at the lower temps in the WFO it only goes to 300C not 500C so it should be a little more accurate down low. Only used it once so far but it's seems to read the temps better as there's more numbers down low. Looking at your times and temps and the general heat retained in the oven its not that dissimilar to mine which is light duty fire brick. That's a pretty good indication that the old red bricks have enough mass to keep a usual amount of heat. A proper level of insulation would be a certain factor as well. Regards dave