i am going to chose my questions carefully only because there are too many variables to have a definite answer.
My back ground for wood fired oven: I built a wood fired oven 36 in diameter, insulated, underneath and on top. This design was from an experience member from this website, and we have had nothing but the best tasting pizzas... just fantastic. I now am expanding my ability to other things like bread making, deserts, small, quick cooking items.
i would now like to test to bigger things.... 40 pound pig.
i would like to ask anyone with any experience what they have encountered, their opinion of what they have seen with their ovens, so I may get a general idea on mine. There are too many variables to have a definite answer, but someone may have seen or did something similar.
1. When cooking a larger food item for a longer duration, have you seen the temperature of the oven dip down quite a bit, and not sustain to the original temp where it was before? If so, what did you do to compensate to bring the temp back up?
2. When I bring my oven up to a temperature of 1200 degrees, it will stay warm, for at least 4 days, unless I open it often, then maybe 3 days. When you need the temperature lower, what did you do to bring the temperature down to a level, so you can start cooking? Do you always bring the temperature to it’s maximum and then cool, or bring it to the temperature you need to start cooking?
3. I always use hard wood to bring the temperature up and then use apple wood for the smoke flavor. Does it matter if the wood is soaked with water to bring out more of the smoke flavor? I have heard of both sides of using soaked wood and not to... Advice?
Thank you all that reply, eager to read your responses.
Ray.
My back ground for wood fired oven: I built a wood fired oven 36 in diameter, insulated, underneath and on top. This design was from an experience member from this website, and we have had nothing but the best tasting pizzas... just fantastic. I now am expanding my ability to other things like bread making, deserts, small, quick cooking items.
i would now like to test to bigger things.... 40 pound pig.
i would like to ask anyone with any experience what they have encountered, their opinion of what they have seen with their ovens, so I may get a general idea on mine. There are too many variables to have a definite answer, but someone may have seen or did something similar.
1. When cooking a larger food item for a longer duration, have you seen the temperature of the oven dip down quite a bit, and not sustain to the original temp where it was before? If so, what did you do to compensate to bring the temp back up?
2. When I bring my oven up to a temperature of 1200 degrees, it will stay warm, for at least 4 days, unless I open it often, then maybe 3 days. When you need the temperature lower, what did you do to bring the temperature down to a level, so you can start cooking? Do you always bring the temperature to it’s maximum and then cool, or bring it to the temperature you need to start cooking?
3. I always use hard wood to bring the temperature up and then use apple wood for the smoke flavor. Does it matter if the wood is soaked with water to bring out more of the smoke flavor? I have heard of both sides of using soaked wood and not to... Advice?
Thank you all that reply, eager to read your responses.
Ray.
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