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Any thing you like as it is around 500˚C, (even the wife if she lies still long enough)
Try to cook things in a lowering temperature range, eg, pizza, then breads/rolls/buns, roasts, desert pies/tarts, the onto drying herbs/spices and when almost cool, then your next load of wood for the oven.
If you don't succeed the first time, try again and again until you get it right!
You can cook chicken pieces or chops at full pizza heat. Season them (nothing sugary), throw them in on a piece of foil and cook them just like in the barbeque. Turn in six minutes, cook six or seven minutes more and you're good to go. Interestingly, they brown on the top much more than the bottom.
help us take full advantage of these great ovens.
They are amazing. Fire it up on Saturday afternoon, cook pizza in the evening, make 36 muffins the next morning, 3 loaves of ciabatta in the afternoon, then a beer can chicken for dinner (no chicken salad this time ). Damn! We are throwing a pot roast in a dutch oven with all the complements tomorrow morning. Don't know how thats going to work but feeling pretty confident. You nailed it Mark - these ovens are great!
There was that thread on dirty steak or somesuch, where you throw the steak right on the glowing coals when the oven is hottest... I tried that and it tasted really great and was fun to do (takes a lot of courage first time though... )
"Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)