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Smoking Meats - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Smoking Meats

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  • Smoking Meats

    Does anyone know anything about somking meats in a pizza oven. I met a smoking enthusiast that said it would be a perfect environment for smoking meats and wanted to try it out. I'm making a pork roast and thought I'd smoke it in my pizza oven for a couple of hours before slow roasting it in my gas oven or croc pot. I was going to use hardwood charcoal to burn some soaked masquite chunks.

  • #2
    I've cooked long & slow overnight for roasts just from the retained heat but haven't tried smoking yet. However, I do smoke a bit (lots less now that the oven's up). Since I only add the "flavoring" wood to the fire for a portion of the cooking process it would be easy to throw a few chunks in the oven on the coals when adding the meat. Then I would expect closing off the door to allow the wood to smolder rather than burn (oxygen deprivation) should be sufficient. I usually wait for the heat to dissipate a bit (or a bunch) down into the 250-275 range, I expect building a small fire in the oven when it reaches that temp, adding the soaked wood chunks and then retarding the fire with the mostly closed doorway should do. After about an hour, just close the door all the way (which will kill the coals) and slow cook it the rest of the time just from the retained heat.

    Using bricks to brick up the front to experiment with how much to close the doorway would give you the info you need to make a change to your oven door where you provide for some sort of opening -- either a swinging section or some method of creating the small opening you need to permit the smolder but that can be fully closed for normal use.

    Let us know what you find works.

    Jim

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    • #3
      Great results

      I got some great smoked flavor with the method I described. I then used my croc pot to finish the roast. It was a hit!

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      • #4
        Cool. My wife wants me to do some turkey (brined in the oven is the best we've had) with an applewood smoke. I'll report back on the results.

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        • #5
          How about fish

          I am getting the Idea to do some mahi mahi. I think turkey is a great idea. I'm getting hungry. So I actually grilled some on my grill in my oven using hardwood charcoal and misquite chunks (some soaked ) to get a good smoked flavor. I find that I can grill better in my oven with a fish/vegtable cage. I also smoke/grilled some onion slices and whole jalapenos.
          Last edited by Jerald P; 07-14-2005, 08:59 AM.

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