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Hi I'd like to introduce myself.

post #1 of 9
5/12/06 at 12:45am
Thread Starter 
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)
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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post #2 of 9
5/12/06 at 7:48am
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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***It is better to ask forgiveness than beg permission.***
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post #3 of 9
5/12/06 at 3:22pm
Thread Starter 

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.
--
Checkout my hobbies.
Reply
post #4 of 9
5/12/06 at 4:34pm
Nucleus, did you make the oven yourself? Did you build it from an original design or from a kit?
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #5 of 9
5/12/06 at 7:05pm
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.
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post #6 of 9
5/12/06 at 7:09pm
Welcome to the board!
Like all good meals, this too shall pass
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post #7 of 9
5/12/06 at 8:29pm
Thread Starter 

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.
Reply
post #8 of 9
5/13/06 at 7:33am
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
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #9 of 9
5/13/06 at 3:32pm
Thread Starter 

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.
Reply
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ChefTalk.com › ChefTalk Cooking Forums › General Discussions › New User Introductions › Hi I'd like to introduce myself.