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05-12-2006, 02:45 AM
|  | Registered User Culinary Experience: At home cook | | Join Date: May 2006
Posts: 7
| |  Hi I'd like to introduce myself.
Hi, this is my first post. I am nucleus and I am into cooking too.
I enjoy roasting turkeys (smoking method) a subtle way using bricks and the heat from wood fire. Roasted pumpkin seeds, lamb or making pizza ;o)
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05-12-2006, 09:48 AM
|  | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 8,613
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Welcome to Chef Talk, Nucleus. I see you're into brick oven baking for your turkeys. Do you bake bread in it too? We've had discussions about this method; you might want to use the search feature here to check those out.
Take a look at the forums, articles, reviews and recipes. Sign up for th e-newsletter if you like! We hope you return often to learn and share.
Regards,
Mezzaluna
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05-12-2006, 05:22 PM
| | Registered User Culinary Experience: At home cook | | Join Date: May 2006
Posts: 7
| | Thank you Mezzaluna.
Mezzaluna, thank you for the warm welcome.
Yes we make in all kind of bread, roasts or top pizzas too. Will post some pictures about the activity...
__________________ You all laugh at me because I am different, But I'm laughing at you all because you're all the same.
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05-12-2006, 06:34 PM
| | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 8,613
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Nucleus, did you make the oven yourself? Did you build it from an original design or from a kit?
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05-12-2006, 09:05 PM
|  | Registered User Culinary Experience: Professional Caterer | | Join Date: Mar 2006 Location: NZ
Posts: 302
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Warm welcome from me too. I have a book about building ovens various. Bricks and so on. But that is as far as I have got. |
05-12-2006, 09:09 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Mar 2006 Location: Form BDA, imported local to Virginia Beach, for now
Posts: 215
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Welcome to the board!
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05-12-2006, 10:29 PM
| | Registered User Culinary Experience: At home cook | | Join Date: May 2006
Posts: 7
| | Brick Oven
Hi all, thanks for further welcome messages, very nice. Which book on wood fired ovens do you have? I collected few books too, it's my top interest collecting all in regards traditional cooking using energy from burning firewood.
Yes I am in refractory and often build wood fired brick ovens. I never work with kits, I construct firing/cooking part using firebricks for efficiency and long life. Fire bricks are proper way to go plus not costly! Large turkeys (8x fit inside) stay in for 4-1/2 hours at baking temperature. All from single 1-1/2 hour long firing heat up, till carbon burns off at higher temp good for crispy pizzas.
One closeup fire photo with pizza inside is in my gallery here if you're interested to see: http://homenestmakers.com/cgi-bin/ba...=9970221442444
HAPPY MOTHER'S DAY WEEKEND EVERYONE
__________________ You all laugh at me because I am different, But I'm laughing at you all because you're all the same.
-- Checkout my hobbies. |
05-13-2006, 09:33 AM
| | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 8,613
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Thanks for the information, Nucleus. I guess you'll be the "go-to" person for questions on wood-burning brick ovens.
Enjoy the board!
Mezzaluna
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05-13-2006, 05:32 PM
| | Registered User Culinary Experience: At home cook | | Join Date: May 2006
Posts: 7
| | Comments in regards wood fired ovens.
Thanks Mezzaluna, I sure am enjoying forum posts here already. I found heaps of great reading on cooking for me. And of course if anyone needs to talk about or help with wood fired oven building or using them i'll join the conversation.
__________________ You all laugh at me because I am different, But I'm laughing at you all because you're all the same.
-- Checkout my hobbies. | |
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