Post by Bandit on Mar 13, 2017 20:44:54 GMT
From a roast meat point of view the WFO is great for Beef,lamb and Duck as well as roast potatoes, I have had good results with a floor temperature of 330c at the start dropping to 265c and a dome temperature of 400c dropping to 330c. This is generally with the door off and a steel shield in between the meat and the Fire.
However I have until yesterday had indifferent results with Chicken, with unacceptable comments such as "cant mum do it in the Kitchen I prefer it that way" from the offspring.
Yesterday 2 small chicken just under 3 lbs on a rack over a pan oven base at 300c and dome at 300c with embers behind the shield and the door off one hour 6 minutes base went down to 261c I added a piece of wood and dome went up to 330c I turned the chicken over every 10 minutes as I normally do and it came out moist and beautifully cooked in an hour and 6 minutes, even the wife was impressed.
I still prefer King Edward or Dunbar to Maris Piper for roasting.
First post on this board for 9 months! More cooking threads please good and bad.
However I have until yesterday had indifferent results with Chicken, with unacceptable comments such as "cant mum do it in the Kitchen I prefer it that way" from the offspring.
Yesterday 2 small chicken just under 3 lbs on a rack over a pan oven base at 300c and dome at 300c with embers behind the shield and the door off one hour 6 minutes base went down to 261c I added a piece of wood and dome went up to 330c I turned the chicken over every 10 minutes as I normally do and it came out moist and beautifully cooked in an hour and 6 minutes, even the wife was impressed.
I still prefer King Edward or Dunbar to Maris Piper for roasting.
First post on this board for 9 months! More cooking threads please good and bad.