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I'm just singing the praises of a WFO: No question here.
Two days ago I had the oven fired up for bread but I screwed up the dough and it was a loss. But the oven was fired up & ready. So, with some coals still in it I closed it up and just let the heat stay in there and walked away to lament my dough. The next morning my wife built a small re-heat fire and put in a pork roast that needed to cook for three hours at a low (300?) temp. But, schedules, children and a hectic day worked toward thwarting her so she put on the door and walked away. 9 hours after placing that meat in the oven she got home and took it out, a tad worried that we now had two bouts of waste in two days. But after the meat came out, not at all the worse for wear by the looks of it, and allowed to set a bit, we pulled off a piece (it fell off the bone) and damn! that meat was still moist, tender, delicious. Granted, she cooked it in liquid but well before the 9 hours that was a moot point.
I am convinced that this type of oven is the supreme oven no matter what you're up to and even when you make mistakes. If it were possible and practical, I'd have a smaller in-house version too. For every day baking. As it is I use the house oven a lot, lot less than I used to.
I'm sure the more experienced folk here already know all this. But anyone on the fence about building one might benefit from a little proselytizing.
Absolutely every time I use my oven I love it more. It's like I've reached some level of enlightenment and I feel a tinge of sympathy for neighbors and friends who have no clue. I try not to be supercilious about it and I feel I am making strides in that effort. It's just so hard not to gloat.
Two days ago I had the oven fired up for bread but I screwed up the dough and it was a loss. But the oven was fired up & ready. So, with some coals still in it I closed it up and just let the heat stay in there and walked away to lament my dough. The next morning my wife built a small re-heat fire and put in a pork roast that needed to cook for three hours at a low (300?) temp. But, schedules, children and a hectic day worked toward thwarting her so she put on the door and walked away. 9 hours after placing that meat in the oven she got home and took it out, a tad worried that we now had two bouts of waste in two days. But after the meat came out, not at all the worse for wear by the looks of it, and allowed to set a bit, we pulled off a piece (it fell off the bone) and damn! that meat was still moist, tender, delicious. Granted, she cooked it in liquid but well before the 9 hours that was a moot point.
I am convinced that this type of oven is the supreme oven no matter what you're up to and even when you make mistakes. If it were possible and practical, I'd have a smaller in-house version too. For every day baking. As it is I use the house oven a lot, lot less than I used to.
I'm sure the more experienced folk here already know all this. But anyone on the fence about building one might benefit from a little proselytizing.
Absolutely every time I use my oven I love it more. It's like I've reached some level of enlightenment and I feel a tinge of sympathy for neighbors and friends who have no clue. I try not to be supercilious about it and I feel I am making strides in that effort. It's just so hard not to gloat.
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