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Roasting/baking meat - Forno Bravo Forum: The Wood-Fired Oven Community

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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!

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Roasting/baking meat

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  • Roasting/baking meat

    I want to roast/bake a whole fresh ham in my oven which has the chimney outside of the dome. How does one position the door? Will the dome fill up with smoke and smoke the meat rather than roast it if the door is fully closed as suggested in some recipes?
    Also when exactly do you need to use a door?

    Thanks
    bobnnorm@ptd.net

  • #2
    Re: Roasting/baking meat

    The degree of smoked flavor is up to you. You won't have any smoke contribution if you remove the coals first.

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    • #3
      Re: Roasting/baking meat

      Remove some or all the coals to give you more room, but when you place the door in position you are starving the fire of oxygen and the fire will go out. Any coals left behind will remain as unburnt charcoal. I usually leave them there and they become fuel for when you fire again. I don't clean my oven of ash left behind too often either, maybe every third or fourth time I use it.
      Kindled with zeal and fired with passion.

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      • #4
        Re: Roasting/baking meat

        Agreed David S. Just let the wood burn down to coals and then put the meat in. When the wood is giving off a lot of smoke, such as when it is first thrown into the oven is when it imparts smoky flavor.
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        • #5
          Re: Roasting/baking meat

          If I want to get some smoke flavour, I use the above technique but throw half a handful of smoking chips onto the coals before placing the roast in the oven. When the door is closed they just smoke, not flame because there is not enough oxygen. With a flame present smoke particles will combust and you end up with hardly any smoke flavour.
          Kindled with zeal and fired with passion.

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