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Pig Roast - Forno Bravo Forum: The Wood-Fired Oven Community



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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Pig Roast

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  • Pig Roast

    Hello all

    I had a pig roast last weekend in my oven and here are some pictures. I cooked it at 500 degrees for 20 minutes then took it out of the oven and wrapped it in foil for 4 hours at around 400 degrees. The spices and fat from the pig made an excellent sauce.

  • #2
    Re: Pig Roast

    I see you also cook with the BGE. That is what I have used for the last 5 or 6 years and love it, I hope to get a Casa 2g 80 this Spring. Doug R


    • #3
      Re: Pig Roast

      Yes, the Big Green Egg is the best for smoking as I'm sure your aware. I have done some smoking in the oven, but it doesn't compare to the BGE. You'll love the Casa as well once you get it. It can obviously be used for much more than pizza, but the pizza alone is worth getting the oven. I got the Casa2G100 because I wanted to be able to fit a whole Turkey in the oven and I'm glad I did because the Pig was a tight fit. Something to think about when you select what oven to get.


      • #4
        Re: Pig Roast

        A short video on youtube. Doug R

        YouTube - Pizza in the Big Green Egg.wmv


        • #5
          Re: Pig Roast

          I think the Casa 2g90 is as big a unit as I can go. Thank you for the information.