At least a couple of hours, doesn't need to be as hot as pizza, just steady, and keep the coals at the back, you can bring the meat forward and away from the coals or move closer, depending on how done the outside is, or use foil to stop it burning. Invest in a digital oven thermometer with a probe/wire that can withstand the heat. Cheers Marcus
Lesson learnt... Don't loose track of time when down at the park with the kids!!
Couple questions for the experienced oven cookers...
How long do you fire your oven for before you put meat in?
Do you keep a fire going for the duration of the cooking?
Ant other tips and tricks for roasting meat would be awesome!
Rich...I think most people use the residual heat that's left in an oven after a Pizza party...or baking a batch of bread, for slow roasts or things like casseroles. That doesn't mean that you can't use your oven purely for cooking. The only time you need to keep a small flickering flame is when Pizza baking...otherwise, once your oven is brought up to "white hot"......or the dome of your oven loses it's black ash colour, and changes from a black dome to the colour of your bricks, then, you know that your oven has reached residual heat. Every oven has it's own charecteristics and depending on the insulation used, then, the oven may drop in temperature from 350/400 c to 100c over an 18 hour period.
Sometimes trial and error is the only way of finding out how your oven performs.
All the best with your trials....and if you find any recipe's that wok for you....please pass them on.