#21  
Old 11-13-2011, 12:10 PM
david s's Avatar
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Default Re: First firing

When you say "keep a fire going" do you mean leaving the coals in or do you mean flame, ie door not in place.
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  #22  
Old 11-13-2011, 12:15 PM
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Default Re: First firing

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Originally Posted by david s View Post
When you say "keep a fire going" do you mean leaving the coals in or do you mean flame, ie door not in place.
Usually a small fire, it may die down to coals, if it does I usually get flames going to crackle.

I put fire bricks in front of the fire to temper a little if its too big, they are removed if it dies down.

You can see the bricks off to the side in the pic.

:-Edit you can see the firebricks in the second pic when I bakes some pides.
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Last edited by brickie in oz; 11-13-2011 at 12:22 PM.
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  #23  
Old 11-13-2011, 01:19 PM
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Default Re: First firing

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Originally Posted by david s View Post
Oscar,
What you have described concurs exactly with my experience with new ovens. You will now find that every time you fire it (for three or four times) you will notice an improvement in performance, which indicates that it is still purging moisture.
Regarding the pork roast, did you allow it to come to room temp before placing in the oven? A roast will bring the oven temp down, so you can place it a little hotter than you would think. In the case of pork this higher temp also helps to raise the crackling. Also did you make lots of cuts in the skin and rub salt and oil into it?
Hi David, yeah i'm fairly sure my oven still needs moister purged and like you say with each firing I can see improvements. I'm doing another one today as I have a day off. I'm not sure what I'll cook probably pizza or maybe a few steaks over my tuscan grill. I'm keen on using it so that might be a goer.

My wife organised the pork which she bought from Woolworths just prior to cooking so it was cold but not overly. I asked her about the crackling and she says she did oil and salt it and it came pre cut so all good on that front. I believe the problem was the oven never had that initial higher heat that pork requires.

Quote:
Originally Posted by brickie in oz View Post
I usually keep a fire going when I do a roast, it adds more flavour with the smoke.
Cover the meat with foil for half the cooking time then remove to crisp rotating the meat every so often, great for crackle.
I'll give that a try I do like the smoke flavor.

Quote:
Originally Posted by brickie in oz View Post
Usually a small fire, it may die down to coals, if it does I usually get flames going to crackle.

I put fire bricks in front of the fire to temper a little if its too big, they are removed if it dies down.
I have some left over bricks so they now have a new use, thanks.
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  #24  
Old 11-13-2011, 02:17 PM
david s's Avatar
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Default Re: First firing

Oscar,
The characteristics of a WFO are perfect for pork, high heat to start and raise the crackling, then a slower rate to penetrate into the middle. We use a meat thermometer probe to test when it's done they are very good.
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  #25  
Old 11-13-2011, 05:57 PM
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Default Re: First firing

Never put the flame out by putting on the door. When you reopen it there is likely to be a dangerous reigniting.
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  #26  
Old 11-14-2011, 01:09 PM
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Default Re: First firing

Thanks guys some nice tips and I'm sure I wont mess the pork up next time. Cooking in the oven is a learning experience for me and when cooking the roast I was worried I might burn it which is why I waited a little until temps settled before putting it in. I se now that was a mistake.

I lit the oven up again yesterday and I can now say my oven is working around 90% it's just about there. I lit it around 1.30pm and started cooking pizza around 6.30pm so that's a good 5hrs of heating.
Yesterday was the first time I saw the dome clearing and was quite excited by it as I hadn't seen signs of it yet.
the temps at 6.30pm were floor 350c wall 450c and top of dome 550c+ I also got a reading OH over heat thermometer maxed out at 550c.
I did notice that the temps settle a little when the fire died down for example the top of dome settled to around 480-490c and floor around 300-320c.
I didn't get the 90sec pizza more like 5-7 min pizzas but quite frankly I prefer it as it gives me time to move it around and not burn it.

I also took readings of the outside dome. Outside brick wall of my home (a part that wasn't in the sun all day) was 22c. Oven, the side that didn't have the fire against it 25c the side with the fire 29c and top of oven 34c. You can see from these readings that some heat is escaping but I would be surprised if this wasn't normal. The oven had been on 7 hrs when these readings where taken and considering the internal temps are so high I was happy with it's performance.

I took a few pics which shows the dome clearing. All up I think it was about 70% cleared which is a huge improvement over previous firings.






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  #27  
Old 11-14-2011, 01:45 PM
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Default Re: First firing

Gudday Oscar
looks great your ....ovens getting there and the tuckers getting there! Pork roast are hard one... the temps needed to make the crack on the skin is much higher than what is needed to get a moist roast. The local sanger shop drops the pork in the deep fat fryer to get the crackle then in the oven to finish the roast. so crackle the skin in the first firings then drop the temp in the oven for the cook. Now that can be a few hours between so the roast has to sit in the fidge waiting.
We are all worried about smoking out the neighbours...if the wood you using smokes a bit when you replenish the flame put the next lot you'll need in the entance to the oven by the time you'll need it, it be good and toasty and ready to burst straight into flame with minimal smoke. This is especially good with less than dry wood.
With pizza cooking it important to have some flame in the oven when cooking so you need a couple of smaller pieces of wood in the corner burning say 2/3 the way up the dome. This does a number of things...gives you the smokness to the pizza, use your best smelling wood...gives you the burst of heat to puff up the pizza... and finally replenishes the heat to the hearth floor. you can the cook multiple pizza without draging the coals across the floor and waiting.
Hope you find somthing here that helps
regards Dave
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  #28  
Old 11-14-2011, 02:12 PM
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Default Re: First firing

Hi Dave, I'm lucky that my neighbors are great but I still worry and don't want to push it so I do my best to keep the smoke down. In a wet oven with less than perfectly dry wood it's not easy I have been doing what you say about keeping the wood next to the entrance to heat it up. I have also been using the residual heat in the drying process to help dry wood for the next firing. All up I'm happy with the progress. I can see how little smoke the oven will produce when fully dry and perfectly dry wood is fed into it which is a relief.
The less effect the oven has on the neighbors the more use it will get.

Thanks.. Oscar
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