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Clay cooker technique in 36" Tuscan - Forno Bravo Forum: The Wood-Fired Oven Community



Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.

To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Clay cooker technique in 36" Tuscan

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  • Clay cooker technique in 36" Tuscan

    Make a first attempt at chicken in a clay cooker last night. Mixed reviews in that the top of the chicken tasted great and browned nicely but the bottom did not cook at the same rate and was a bit pink. I used a good quality German clay cooker with a glazed bottom. Instuctions stated that the cooker has to go in to a cold oven so I put the cooker in, then fired up the oven. No surprise that the top of the clay cooker heated much faster than the bottom.
    Is anyone putting clay cookers into a preheated oven? Any words of advice on tried and true techniques.

  • #2
    A wood-fired oven doesn't heat up the same way a conventional oven does, so I am guessing the heat from the fire cooked the top, but the oven walls and floor weren't hot and didn't cook the bottom.

    When you want to cook at regular temperatures (350F-550F), I find that it works best to bring the oven up to pizza heat (750F), then put the fire out and let the oven fall to 550F. At that point you have stored enough heat in the oven to cook just about anything you want.

    Terracotta bakeware in a brick oven works great -- but the whole oven (floor and walls/dome) need to be heated.

    Pizza Ovens
    Outdoor Fireplaces