Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => Other cookers => Topic started by: Wing Commander on June 16, 2012, 10:06:15 AM
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Pam Gould asked me in my introduction thread (http://www.letstalkbbq.com/index.php?topic=973.msg8655#msg8655) to tell more about my wood fired oven - so here we go:
This is my oven with to chambers: the one above is used to cook, the other for making fire, of course.
(http://4.bp.blogspot.com/-JOdRMhLb75Y/T9u1b8M8LPI/AAAAAAAAHOA/2VINjhIDHAU/s640/DSC04490.JPG)
(http://1.bp.blogspot.com/-LA0hyJVL0p0/T9u1e_sRTYI/AAAAAAAAHOI/vzqr_HFuEVY/s640/DSC04491.JPG)
Yesterday I cooked tarte flambee classic with sour cream, bacon, onions and cheese, a variation with sour cream, salmon and onions and pizza with a ground meat sauce.
After having the fire started I put all 15-20 minutes new clusters of beech-wood to the fire chamber to heat the oven up. When a temperature of about 415 C = 780 F is reached I start cooking. But before putting the tartes into the cooking chamber I have to cool down the stone inside by spritzing water to avoid the bottom of the tartes/pizza getting blackened immediately.
(http://2.bp.blogspot.com/-SNpyn4OZHPM/T9u1g5-2WSI/AAAAAAAAHOQ/pLk7JbIYxMs/s640/DSC04493.JPG)
(http://3.bp.blogspot.com/-1q9lxYROaG4/T9u1kIqAGyI/AAAAAAAAHOY/ZabZJNTqrbE/s640/DSC04494.JPG)
Then the tartes get baked for about 1,5-2 minutes and then pulled out.
(http://4.bp.blogspot.com/-1hCNyt9TiA8/T9u1mp41HbI/AAAAAAAAHOg/r4sAq0ef__U/s640/DSC04495.JPG)
(http://1.bp.blogspot.com/-t5xd_on1ZZo/T9u1pVEbIrI/AAAAAAAAHOo/uYiZvGWdiA8/s640/DSC04496.JPG)
(http://2.bp.blogspot.com/-qjKHnt0cs6I/T9u1rg1wfmI/AAAAAAAAHOw/ZaAPLBLfkRc/s640/DSC04498.JPG)
(http://3.bp.blogspot.com/-fBSnr_PKjkY/T9u1uYwiJDI/AAAAAAAAHO4/T1WRkY_xjXw/s640/DSC04499.JPG)
Then I put on the pizza, which is cooked about 1 minute longer than the tarte flambee:
(http://2.bp.blogspot.com/-fR-FgkVqHfM/T9u129W9FwI/AAAAAAAAHPQ/ouGSdQFh8t0/s640/DSC04502.JPG)
(http://3.bp.blogspot.com/-QuI9l1FuRZQ/T9u159OjzZI/AAAAAAAAHPY/L5VzTJmuxhc/s640/DSC04503.JPG)
(http://4.bp.blogspot.com/-_YxTrjQwXDg/T9u18so6UwI/AAAAAAAAHPg/NTS7Fqj6yk4/s640/DSC04506.JPG)
(http://2.bp.blogspot.com/-ZGQIwh67yhQ/T9u1_eOTKrI/AAAAAAAAHPo/EOs-9axlaVc/s640/DSC04507.JPG)
(http://2.bp.blogspot.com/-4uBJHqMb4Jc/T9u2CVMPBtI/AAAAAAAAHPw/MU934WEw1PI/s640/DSC04508.JPG)
(http://3.bp.blogspot.com/-pfD2O3nuv2g/T9u2Eup0ePI/AAAAAAAAHP4/b30atLT5SfM/s640/DSC04510.JPG)
That's only an example for cooking with a wood fired oven. After cooking pizza or tarte flambee (or anything else what needs very high temperature) you might go on with clearing the fire chamber to bake bread there with the remaining heat.
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780°!!!!! Wow!
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You could do a brisket in under an hour in that bad boy!!! ::)
That is a sweet looking oven and some nice looking grub!!
It is only a matter of time before Pam has a wood-fired oven........right Pam?? ;)
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YUM!!! Die pizza sieht gut!
I'm checking the cost of flying to Germany now!!! ;)
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Excellent cook!!
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i like pizza. ;D
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Very, very nice Looking pizza.
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In a word: NICE!!!!
Art
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Oh....this one is KILLING me!!!!! That looks sooooo goood!!!
I have the wood fired pizza oven bug too...Hope I get over it soon....Otherwise it's going to cost me money...and a body part I happen to be fond of when the Mrs. finds out.... ;D
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Very nice wood oven!
I too would love to have a wood fired oven. At least my pellet grill almost fills that need :-\
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If it is a body part that the Misses is also fond of T, that part might be spared!! 8)