Cooking - Roasting
One of the best surprises I had when first using the wood burning brick oven for pizza, was how long it would retain heat, and then what I could do with that retained heat. Temperature holds very well, likely in part due to the use of firebricks to seal the oven. That was another happy accident. I wanted something to keep embers from blowing out (we get some high winds here) and I had extra firebricks so i used those. The firebricks are easy to put in place and remove and do a great job retaining heat.
I typically use a pan with a grate that holds the item i am roasting up about 1" from the bottom of the pan. In this lower area i will add water and any number of spices, herbs, flavorings. Minced or whole garlic cloves is one of my favorites to add to the water. Use your favorite rub on the brisket, ham, chicken, pork loin... whatever you are cooking.
Chicken worked pretty well, and it does not take as long as say a brisket. Not showing this picture (I will add more pictures) is that i cover the item i am roasting with heavy duty foil and an upside down pan as a cover to retain moisture on what i am cooking and to help temper the heat if i place the item being cooked in before the oven cools down to roasting levels. I have only done breads in my oven a few times and want to try this more, especially the sourdough bread that i have started baking during this Covid-19 pandemic. I have baked over 150 loaves of sourdough bread in my inside electric ovens. Will be adding pages on this sourdough baking in the future as well.
(C) Marketcarver, Inc