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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!
It's a grill. Works awsome. I was invited a couple of friends houses in Tuscany & thats how they barbeued. Start a fire behind the grill plate & drag the hot embers forward as you need more heat. An ash pan in front collects the spent embers.
I would think that tight dome would be a hindrance to cooking - of course most of us (including me) manipulate the food far too much on an open grill anyway. My burgers have mad a quantum leap forward in taste since I started following the "touch-it-only-twice" rule (once to flip and once to remove).
Still that thing looks too low for getting at the food and too open to act as a heat reflector. Curious.
"You better cut the pizza in four pieces because I'm not hungry enough to eat six."
If they build it, I will probably buy it!
Over the years I seem to have accrued a great assortment of outdoor cooking devices and barbecues. Stashed in the garden shed somewhere is a little foldaway grill I once bought called the "Ecology Barbecue" which used just scrunched up balls of newspaper.
It worked on the principle of falling fat from the food kept the paper burning. As you cooked you just kept adding balls of paper occasionally. It worked quite well, especially with things like sausages and lamb chops.
Every time I used it at a picnic friends would be amazed at how well and quickly it would work.
I must see if it is still in the shed.
I'm going to try my solar oven sometime soon. It's a silver car visor that you make into a cone and shove in a bucket. Add grill, put food in pot and pot in bag and bag on grill then shove the whole thing in the sun and wait a few hours.
"He is no fool who gives what he cannot keep to gain what he cannot lose." - Jim Elliot
"Success isn't permanent and failure isn't fatal." -Mike Ditka