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Roasting/baking meat - 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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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.
        Our Facebook Page:http://www.facebook.com/pages/Stoneh...60738907277443

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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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