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

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

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.

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.

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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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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