Originally posted by purplehaze
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What is the point in having a WFO in a country where the whether is temperamental?
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My appologies for the delay in posting pics. There were technical difficulties. Here they are of the Argentine grill. It needs a bit of TLC due to being used all winter long with no cover.
Last edited by purplehaze; 05-13-2018, 07:33 PM.
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Originally posted by wotavidone View PostHere's another thought. You're in Merry Old England. Got a conservatory?
Build a nice big uninsulated dome in the conservatory/enclosed outdoor living area. Sell it to She Who Must Be Obeyed as a masonry heater.
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Here's another thought. You're in Merry Old England. Got a conservatory? Build a nice big uninsulated dome in the conservatory/enclosed outdoor living area. Sell it to She Who Must Be Obeyed as a masonry heater.
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Originally posted by RandyJ View PostGet the one for 1022F. Once you are over that it generally does not matter as it is to hot for pizza and everything else you are cooking by sight.
Randy
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Get the one for 1022F. Once you are over that it generally does not matter as it is to hot for pizza and everything else you are cooking by sight.
Randy
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What temp rating does your infrared thermometer need be? I've seen them for 1022 F, or 1472 F, with the latter being twice the price. Not sure I need that high though.
Originally posted by purplehaze View PostI will try and get a better photo of my grill for you tomorrow.
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I don't have a Tuscan grill but I made an Argentine grill which is similar attached to my WFO. I remember as a kid there was a restaurant near where I lived that had a wood fired grill and the smell that came from there was amazing. I never did get to eat there but I remember the smell! That memory inspired me to build an Argentine grill. The Argentine grill uses "V" shaped grill bars instead of round to keep the flare ups to a minimum. Whatever grill you decide to use/build everything tastes better over wood or charcoal . I usually put a layer of wood down and then add the charcoal and get the best of both. I will try and get a better photo of my grill for you tomorrow. It was easy to build if you weld or have friend that does. It was also very cheap using some scrap metal.
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Originally posted by RandyJ View PostThe browning is from the pure inferred heat that is pooring out of thr bricks. It browns way better than hot air.
Yeah i like doing steaks this way 1.25"thick and about 2 min a side at 13-1400F
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The browning is from the pure inferred heat that is pooring out of thr bricks. It browns way better than hot air. As to the potatoes i have done them with a big live fire and also with retained heat. So it can be a very versatile appliance. Yeah i like doing steaks this way 1.25"thick and about 2 min a side at 13-1400F nice and seared on the outside and so jucie and tasty on the inside. It is incredible.
Randy
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Originally posted by RandyJ View PostYou can cook anything in a WFO. And you get real browning not just a little bit after you leave something in 10 min longer than you needed to.
I do potatoes in the entry of my oven and they are just perfect i have never gotten the same results in a normal home oven or gas grill.
Also steaks on a tuskin grill are amazing better than i have had at any steak house.
Thanks
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You can cook anything in a WFO. And you get real browning not just a little bit after you leave something in 10 min longer than you needed to. I do potatoes in the entry of my oven and they are just perfect i have never gotten the same results in a normal home oven or gas grill. Also steaks on a tuskin grill are amazing better than i have had at any steak house.
Randy
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Originally posted by purplehaze View PostMy oven door is insulated with a dial temp gauge installed to monitor oven temps. I also have a digital meat thermometer the lines are long enough to keep the plastic gauge at a safe distance. Its orange/black wireless Ink bird with two probes. While cooking foods for several hours I have never had to add more fuel. When cooking that brisket for 16hrs yes I had to add a small amount of wood twice to keep the temp in range. By a small amount I mean one piece of cherry firewood chopped into kindling.
Without actually having a WFO and deciding I need to cook everything outside, my main expectations for outside cooking would be basic grilling (sausages, kebabs etc), pizzas, some steaks, some ribs and the odd pork butt. Nothing that can't be done on a standard kettle, but I think it's difficult to do some of it very well on a standard kettle.
My oven is 40" inside diameter, I used 3, 1" layers of ceramic fiber insulation on top of the oven. Approximately 5" of perlite/cement insulation with
The link to my build thread in below. I did fix the pictures making it easier to follow.
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My oven door is insulated with a dial temp gauge installed to monitor oven temps. I also have a digital meat thermometer the lines are long enough to keep the plastic gauge at a safe distance. Its orange/black wireless Ink bird with two probes. While cooking foods for several hours I have never had to add more fuel. When cooking that brisket for 16hrs yes I had to add a small amount of wood twice to keep the temp in range. By a small amount I mean one piece of cherry firewood chopped into kindling.
My oven is 40" inside diameter, I used 3, 1" layers of ceramic fiber insulation on top of the oven. Approximately 5" of perlite/cement insulation with 2, 1" layers of Calcium silica board under the firebrick floor. I don't remember exactly how thick I made the oven walls somewhere between 2.5" and 3"
The link to my build thread in below. I did fix the pictures making it easier to follow.Last edited by purplehaze; 05-08-2018, 07:35 AM.
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POINT? There is no point.
Except you will be able to make a real margherita.
And slow roast all sorts of neat stuff.
And bake bread.
And have friends over to marvel.
etc.
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