#1  
Old 03-21-2005, 04:57 AM
Apprentice
 
Join Date: Mar 2005
Posts: 239
Default Types of wood

i'm using almond. it does take a while to burn off the soot (i think it may have something to do with the fact that my dome is a couple inches higher than recommended). *i've started making bigger fires. (the best fires are those that are made by the kids... they have no fear !!!).*

i know the oven is hot even before the soot burns off just by comparing the way the heat feels compared to the heat of a 425 degree oven for instance. i am going to get a thermometer for xmas however but more for curiousity's sake than anything else. it seems that unless you are cooking bread you can pretty much "eyeball" the oven and figure out how long something is going to take to cook (although i'm still surprised by the fact that something so, so, so hot can still keep food so, so so moist...)
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



All times are GMT -7. The time now is 02:55 AM.

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