Temperature ratings in wood-fired ovens Heat Management Discuss Temperature ratings in wood-fired ovens in the Oven Management forums; Said deliberately, "mississippi" takes a second to say. It's a way of counting seconds....

[dmun]

Said deliberately, "mississippi" takes a second to say. It's a way of counting seconds.

[kimemerson]

But that isn't even close to clear in James' schedule.

[SCChris]

Many steak houses using IR broilers up past 800F for grilling. Is this temp range somthing that makes sense in WFOs?

Since I'm still in the building stage, please excuse my ignorance if you find it.


Thanks

Chris

[texassourdough]

WFOs do even better than 800. They can do in the 1000 to 1200 range - like Ruth's Chris. You will want to buy or make a Tuscan Grill. You fire the oven just as for pizza but pull the coals to the front of the hearth instead of cleaning the hearth - and put the Tuscan grill in a ways (can get tricky due to the heat! I use a long pair of fireplace tongs). Keep the fire going good. You will have coals about 2 inches below the steaks and the dome should be 1100+. You won't be able to cook a steak over about an inch thick any more than medium rare because it will char first.

My favorite way to do steaks!
Jay

[SCChris]

Thanks Texas! I remember a rare lamb loin, chared at about 850F, make that seared rather than chared. Although I also remember many chared rare sirloin baseball cuts.... Oh man!!!

Chris

[texassourdough]

By char...I mean crispy critters.... like charcoal on the outside... Not good! I went crazy once and tried to do a 2 1/2 inch t-bone on the WFO grill. Inside I knew it wouldn't work but since that's "what the Italians do" I did it. It was a mess. Charcoal on the surface and cold in the center. Never again!
Jay

[SCChris]

I saw a show with Mario and the Tuscan butcher cooking over an open fire.. Those steaks were incredible..

C

[proprio italiano]

can anyone give me some sense of the dimensions of the wood/logs you are using once you have brought the oven up to temperature to maintain the fire for pizzas? thanks. joe