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Ev - Posted - 09/01/2011: 06:09:31
I used my "Tuscan" grill to cook steaks in the wfo for the first time the other day. Three N.Y. strips, medium well done in about five minutes!
KE - Posted - 09/01/2011: 06:19:02
That's a beautiful thing! For me, just a 60 second kiss from the heat on each side would be just right.
dat - Posted - 09/01/2011: 06:25:22
t'aint even dinner time yet and my mouth is watering
pandjlocke - Posted - 09/01/2011: 06:30:40
The title told me I was going to regret opening this thread, and it was right. Those are waaaaayyyyy to good looking. When you make mine, could you just let it scream once on each side, please?
Mopick - Posted - 09/01/2011: 07:29:56
Is that the Steve Raichlen Tuscan cast iron grill grate? I've been eyeing one of those. Oh man those look GRATE!!!!
dawgdoc - Posted - 09/01/2011: 07:32:28
Alright Ev, you're starting to annoy me. I promised my wife I'd build a wood fired oven. I made the mistake (mis-steak) of showing her your oven and she wants one like that. I hate you.
Ev - Posted - 09/01/2011: 11:26:37
Ha! Doc, you're gonna hate me a lot more before I'm done. I've only just begun to cook!
Randy, I think that's the one I got. I bought it on Amazon several months ago and have only used it a couple times so far for ribs. Aaaahhhh..................Riiiiibbbs.
Ev - Posted - 09/01/2011: 11:28:30
Pizza, tomorrow night if it doesn't rain. Then something else a day or two later with the leftover heat.
Mopick - Posted - 09/01/2011: 11:30:37
quote:
Originally posted by Ev
Ha! Doc, you're gonna hate me a lot more before I'm done. I've only just begun to cook!
Randy, I think that's the one I got. I bought it on Amazon several months ago and have only used it a couple times so far for ribs. Aaaahhhh..................Riiiiibbbs.
That looks like the Steven Raichlen Tuscan cast iron grill, 14 x 14 inches with screw in legs. I've been looking at it to use in my fire pit and judging by the picture perfect grill marks on those steaks, I'm going to order it.
dawgdoc - Posted - 09/01/2011: 11:30:39
I will continue to hate you. My lovely bride said 'long day, please cook tonight'.... great recipe for orange/lime spicy grilled chicken. She said 'would probably taste better in my wood fired oven you haven't built yet'. May try to start clearing for pouring a foundation this weekend.
dat - Posted - 09/01/2011: 11:52:19
quote:
Originally posted by Ev
Then something else a day or two later with the leftover heat.
ok, now you have me thinking about building one...... but left over heat? how long does it stay hot enough to do something with?
Ev - Posted - 09/01/2011: 13:16:26
quote:
Originally posted by dat
quote:
Originally posted by Ev
Then something else a day or two later with the leftover heat.
ok, now you have me thinking about building one...... but left over heat? how long does it stay hot enough to do something with?
Day one, pizza at 850-900 degrees. Afterwards, rake out the coals and close off the opening with an insulated door.
Day two, still at about 500 Bake a couple few loaves of bread. Still plenty of heat to maybe roast a 20lb turkey
Day three, still at 300 or so, roast a pork loin or something similar.
Day four, might still be around 200 or so. Build a small charcoal fire, add wood chips and smoke some ribs low and slow.
I'm very much still learning this oven. I'm sure it won't hold these kind of temps in the dead of winter, but you should still get 2-3 days of useful heat out of one firing. You can always build another fire and keep on cooking.
eagleisland - Posted - 09/01/2011: 19:18:08
quote:
Originally posted by Ev
Day one, pizza at 850-900 degrees. Afterwards, rake out the coals and close off the opening with an insulated door.
Day two, still at about 500 Bake a couple few loaves of bread. Still plenty of heat to maybe roast a 20lb turkey
Day three, still at 300 or so, roast a pork loin or something similar.
Day four, might still be around 200 or so. Build a small charcoal fire, add wood chips and smoke some ribs low and slow.
I'm very much still learning this oven. I'm sure it won't hold these kind of temps in the dead of winter, but you should still get 2-3 days of useful heat out of one firing. You can always build another fire and keep on cooking.
Yabbut ya still overcooked them steaks. 
Seriously, that's good work - even if I do still like my cow mooing.
Ev - Posted - 09/01/2011: 19:57:52
I agree. I prefer something a little closer to medium rare, myself. They cooked so fast, though, that they didn't have time to dry out like a well done steak can do. Still very juicy and much more flavor than a gas grill. I'll try again in a few days.
dat - Posted - 09/02/2011: 06:05:58
be sure to take pictures again
Brian T - Posted - 09/02/2011: 13:04:13
Ev
That is a disgusting display of culinary superiority. Breakfast of champions.
But then again, that's the real secret = cook it before it dries out.
Most important with bison & game unless you want to sell it to Goodyear or Firestone.
How long and how big a fire to get 3 days of useful heat?
Does the type of wood have much influence on food taste?
Ev - Posted - 09/02/2011: 14:51:12
quote:
Originally posted by Brian T
Ev
That is a disgusting display of culinary superiority. Breakfast of champions.
But then again, that's the real secret = cook it before it dries out.
Most important with bison & game unless you want to sell it to Goodyear or Firestone.
How long and how big a fire to get 3 days of useful heat?
Does the type of wood have much influence on food taste?
Well, tonight, for instance, I'm making pizza. The fires been burning for a couple hours now. It's plenty hot enough already. The top of the dome iis at about 1100 on the IR gun and the hearth is around 850. I'll be making 4-6 pizzas, depending on how many folks show up. As soon as I'm done cooking, I'll close the oven off with an insulated door I built. I'm sure it'll still be well over 500 tomorrow morning. I don't have any definite plans for the rest of the weekend yet, but I'll think of something.
Maybe an apple pie tomorrow and a pork roast on Sunday.
As for the type of wood, I'm not really sure, to tell you the truth. In the future perhaps I'll do some experiments with different woods.
Ev - Posted - 09/03/2011: 09:00:31
As a follow up on the residual heat discussion, 16 hrs. after last nights pizza bake, the thermometer in the door was pegged at 550 degrees. I'm sure it's quite a bit higher than that. I'm too busy to cook in it today but I'm thawing a pork loin for tomorrow.
Ev - Posted - 09/04/2011: 16:53:43
As a further follow up, yesterday, I made N.Y. style pizza in the kitchen oven for my neighbor, who had ordered a couple days ahead of time. I had an extra ball of dough, so I made one more 16" plain cheese pie and baked in the wfo with no live fire, almost 24 hrs after the initial bake. The oven was still at 525.
Ev - Posted - 09/04/2011: 16:58:38
...And as a further further follow up on the discussion of cooking with residual heat, I roasted a 3lb. pork loin this afternoon. The oven is now, 48 hrs. after the initial firing, at 300. That's three days of useful heat. I'm sure I could cook something tomorrow yet, if I had planned for it.
grayreynolds98 - Posted - 10/14/2011: 14:19:16
I have a millars wood oven and I just tried steaks and it works amazingly. Much much much quicker than on the bbq! Similar flavor too
