Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Good Background Information > Newbie Forum

Like Tree2Likes

Reply
 
LinkBack Thread Tools Display Modes
  #11  
Old 12-04-2012, 11:22 AM
mrchipster's Avatar
Il Pizzaiolo
 
Join Date: Apr 2010
Location: Minneapolis, MN USA
Posts: 1,260
Default Re: Lighting interior while cooking?

Quote:
Originally Posted by ATK406 View Post
I've been wondering if a window or glass door would get too sooted up to see when we're smoking. Since you're cooking with retained heat that should not be a concern for you.

I know there's a posting on here somewhere with a door that is made of tempered glass (I think that is what it is). I have to look it up and see if he's got some insight on my soot concerns.
Soot is easily removed by taking a paste of water and ash from the remains of the previous fire, rubs right off. We have used this technique on our glass fireplace doors for years. No soot on the Oven door because I have not used it with a live fire.

What is your process for smoking I am just getting into it.

Chip

Last edited by mrchipster; 12-04-2012 at 02:46 PM. Reason: Added comment on soot
Reply With Quote
  #12  
Old 12-04-2012, 08:32 PM
ATK406's Avatar
Apprentice
 
Join Date: Jul 2012
Location: Michigan
Posts: 202
Default Re: Lighting interior while cooking?

We’re still relatively new at this. I started my build in April and we just had our first pizza party in mid September. We’ve probably had 8-10 parties since then so we’re learning fast.

We usually smoke the day after we cook pizza. I don’t heat my oven as much as some people do. I usually start with the floor at around 700 with a good 15-20” fire rolling up the wall. When I’m done cooking pizza the floor has dropped to 580 and the walls are still around 650 - 700. If we aren’t cooking anything else that night, I leave the door off for 4 or 5 hours to allow some of the heat to dissipate. The next day our oven is around 250 on the floor and 350 on the walls (I should have used more insulation under my hearth – too late now). Sometimes there aren’t enough hot coals left from the night before so I have to light another small fire. I’m not trying to reheat my oven so much as to build up a fresh bed of coals to smolder the wood that I am going to use for smoking. If you have larger pieces of charcoal left over in your ash bucket from previous fires, these reheat very quickly and are great for building up a fresh bed of coals without creating a lot of heat. I wrap them in newspaper (roll ‘em up like a burrito) and light them on fire with a few pieces of fresh wood tinder/kindling to sustain the fire. I generally heat my oven with Red Oak or Ash, but when I smoke I use Apple, Cherry or Mesquite (I’m on the hunt for some Hickory). With a bed of coals about 10”-12” inches around and 2”-3” tall I am ready.

My wife will prepare the meat the night before (usually a spice rub then wrapped in plastic). We put a few cups of water with some concentrated apple juice and some sliced apples in the bottom of a tray. We unwrap the meat and put it on a rack to hold it out of the water. If my oven is still too hot (above 250) I will wipe the floor down with a damp sponge. This usually knocks the temperature down by 15-20 degrees (I’m targeting just over 200 on the floor). Before I put the tray in the oven, I put a handful of wood (Apple, Cherry whatever) that has been soaking in water for 20 – 30 minutes onto my bed of coals. If I don’t get smoke right away, I use my bellows to pump some air over the coals just to be sure I have enough heat to get the wood smoldering. When I’ve got smoke, I put the tray in the oven and close the door leaving just a crack to allow in some air. The trick to smoking is keeping the wood smoldering without letting it get too hot and bursting into flames. You have to keep an eye on it and keep feeding it with small pieces of wood (I alternate between wet and dry wood to manage the heat in my coal bed).

We leave the meat in the oven for 2-3 hrs before taking it out and rotating it on the rack. If the water has evaporated you should add some more water to the tray at this point. Another 2-3 hours with the smoke and then we wrap it in foil (to retain the heat and keep it from drying out) and let it sit until we’re ready to eat. I’ve heard of people smoking ribs for 8-12 hours. My oven is probably still too hot for that, and besides, we don’t get up that early on a Sunday after a Pizza party on Saturday night.

Sorry for the long winded story, just trying to relay what I know. Anyway the ribs, beef brisket and pulled pork we’ve cooked so far have been terrific. I’m going to try jerky over the holidays. Beer Can Chicken and Turkey are great too but that is a different story.

Regards,
AT
Reply With Quote
  #13  
Old 12-04-2012, 08:40 PM
ATK406's Avatar
Apprentice
 
Join Date: Jul 2012
Location: Michigan
Posts: 202
Default Re: Lighting interior while cooking?

BTW..I lost about 10 lbs building my oven this Summer, but I've gained it all back (and some) since I finished. I think building an oven is great for the soul but not so good for your health.

The finish on my outdoor kitchen is going to have to be HUGE if I'm ever going to get back to where I started.
Reply With Quote
  #14  
Old 12-04-2012, 09:16 PM
mrchipster's Avatar
Il Pizzaiolo
 
Join Date: Apr 2010
Location: Minneapolis, MN USA
Posts: 1,260
Default Re: Lighting interior while cooking?

Fantastic write up. My only question is why the oven off the door waste of great heat for other foods and you could smoke after the 3rd or 4th day?

Ok so I have another question, do you chip the apple or use small sticks. Or some other shape?

Chip
Reply With Quote
  #15  
Old 12-05-2012, 08:17 AM
ATK406's Avatar
Apprentice
 
Join Date: Jul 2012
Location: Michigan
Posts: 202
Default Re: Lighting interior while cooking?

Tell you what, I'll create a new thread under one of the other forum categories as I'm afraid that I have strayed WAY off the subject line of this thread.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Driving heat across the cooking floor james Heat Management 123 06-04-2012 11:54 AM
Raising cooking floor Freddie Getting Started 4 07-25-2009 04:37 PM
Cooking floor expansion joint Nev Grady Pompeii Oven Construction 8 06-22-2009 07:45 PM
New Cooking Classes in Sonoma County james Get Cooking 1 04-10-2009 06:14 PM
Cooking Classes at Ramekins in Sonoma james Get Cooking 5 08-06-2006 07:38 PM


All times are GMT -7. The time now is 01:16 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC