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Roasting with the door open or closed? - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Roasting with the door open or closed?

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  • Roasting with the door open or closed?

    I have had our oven for a few weeks now and we are attempting our first turkey as a practice for TG....It would seem to me that the door needs to be in place so the oven does not cool down too quickly. Any tips would be greatly appreciated....
    Mike

  • #2
    Re: Roasting with the door open or closed?

    This is my first wood oven thanksgiving too. I thought about doing a rehersal for the big day, but the thought of two sets of turkey leftovers in the freezer is not an appealing one. I'm going to build a fire the night before, and a big one first thing in the morning. When the fire is down to coals, I'm going to rake it out, put the door on, and let it cool down to about 450. I'm going to put the turkey in and see what happens. I have one of those remote probe thermometers, so I can keep an eye on internal temperatures without opening the door. I figure the worst thing that will happen is that the oven will get too cold, and I'll have to cart it inside to the kitchen.
    My geodesic oven project: part 1, part 2

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    • #3
      Re: Roasting with the door open or closed?

      I am happy to report that the turkey turned out fantastic. I made some pizzas after soaking the oven for about two hours...I then waited till the temp went down to about 450, put the bird in as directed in e-cookbook...two and a half hours later we had a great roasted turkey. I did keep the door closed by the way....

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      • #4
        Re: Roasting with the door open or closed?

        Originally posted by mkmadan View Post
        I then waited till the temp went down to about 450, put the bird in as directed in e-cookbook...two and a half hours later we had a great roasted turkey. I did keep the door closed by the way....
        Great news. How big was your turkey? Was it stuffed?
        My geodesic oven project: part 1, part 2

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