Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (http://www.fornobravo.com/forum/)
-   Roasting and Grilling (http://www.fornobravo.com/forum/f12/)
-   -   Pernil (http://www.fornobravo.com/forum/f12/pernil-18525.html)

kendunn 10-19-2012 06:33 AM

Pernil
 
I had my first real Cuban Sandwich the other day and loved it. I have gotten the bread to my satisfaction (and more importantly, the wifes) so now I want to roast the meat. Seems a shame to have a wood oven and not do it in there, but just wanted to make sure it didn't conflict with the flavors or anything. I have hickory and oak for the fire. Thoughts or experiences?

jeeppiper 10-19-2012 01:34 PM

Re: Pernil
 
I say, roast away!!! You got the oven...use it!

I dont think you get much wood flavor since your combustion process is nearly 100%. Ive used all kinds of hardwoods (cherry, apple, hickory, etc.) and the only difference is the smell of the smoke when you first fire the oven. Once it is going, I dont smell anything and there is no smoke whatsoever.


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