web analytics
Not having good roasting luck - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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.
See more
See less

Not having good roasting luck

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Not having good roasting luck

    I cooked a beef roast for three hours and only reached 105 internal meat temperature. The dome is 550 and hearth is 350. Should I maintain a bigger fire throughout the roasting?

  • #2
    Re: Not having good roasting luck

    I usually maintain a fire while roasting as it adds smoke flavour plus the extra heat, if the oven is too hot I foil the meat for a while then unwrap to brown off.

    I also cook on an elevated wire grill to get an even heat all around the meat.
    Heres one I prepared earlier.
    Attached Files
    Last edited by brickie in oz; 12-15-2011, 03:34 PM. Reason: Topy
    The English language was invented by people who couldnt spell.

    My Build.

    Books.

    Comment


    • #3
      Re: Not having good roasting luck

      Brickie, what are the pans made out of that you use for roasting?

      Comment


      • #4
        Re: Not having good roasting luck

        Originally posted by Grozio View Post
        I cooked a beef roast for three hours and only reached 105 internal meat temperature. The dome is 550 and hearth is 350. Should I maintain a bigger fire throughout the roasting?
        A few thoughts come to mind
        1.You have a big difference in the floor and dome temp. This might be because the oven is new and contains moisture resulting in much lower temperatures at the bottom of the oven.
        2.Did you bring the beef to room temp before placing it in the oven?
        3. Perhaps the oven was not sufficiently soaked with heat.

        It is normal to place the roast in the oven at a higher temp than you would think because it will pull the temp down, then you get an initial blast of heat which crusts up the outside beautifully and then gives you a slower more gentle roast to finish. I usually remove half the coals, push the remainder to the edges of the oven, place the roast in the oven, throw on half a handful of smoking chips on the remaining coals, then shut the door tight. After about an hour when the roast is smelling really good, I remove it and test the internal temp with a probe thermometer, then replace the roast if need be.
        Last edited by david s; 12-15-2011, 02:17 PM.
        Kindled with zeal and fired with passion.

        Comment


        • #5
          Re: Not having good roasting luck

          Originally posted by Wesleckner View Post
          Brickie, what are the pans made out of that you use for roasting?
          The one in the pic is a laminated stainless steel and copper one, most of the stuff we use is cast iron though.
          Attached Files
          The English language was invented by people who couldnt spell.

          My Build.

          Books.

          Comment

          Working...
          X