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Pernil - Forno Bravo Forum: The Wood-Fired Oven Community

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Pernil

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  • Pernil

    I had my first real Cuban Sandwich the other day and loved it. I have gotten the bread to my satisfaction (and more importantly, the wifes) so now I want to roast the meat. Seems a shame to have a wood oven and not do it in there, but just wanted to make sure it didn't conflict with the flavors or anything. I have hickory and oak for the fire. Thoughts or experiences?

  • #2
    Re: Pernil

    I say, roast away!!! You got the oven...use it!

    I dont think you get much wood flavor since your combustion process is nearly 100%. Ive used all kinds of hardwoods (cherry, apple, hickory, etc.) and the only difference is the smell of the smoke when you first fire the oven. Once it is going, I dont smell anything and there is no smoke whatsoever.

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