Mud Oven and Weber Grill – roasting

I got a late start today on the oven. I got a fire going with lots of prunings, mostly 1″ diameter and less. When I came back to check on it, flames were a foot out the top of the 4 foot stovepipe!

The problem I decided to work on was the ways to use the Weber grill. I dug out coals into the Weber grill (one of the 18″ diameter ones). Covered, with vents open, the grill threw off a huge plume of smoke. I had started a roast by searing it in a cast iron pot and I put the roast into the Weber to smoke. The smoke was not the best smelling, because I had some pine and what-not in the fire, so I didn’t leave the roast more than 10 minutes. (It added a better smoke smell to the meat than the fire indicated.)

BUT, the idea I’m having is to make sure I use cherry and apple prunings in the late stage of the fire, so that those are the coals I’m pulling out. Then the meat goes into that smoke for 20 minutes while the oven soaks and then the meat goes into the oven to roast. I suppose that spuds could go into the Weber too, maybe cut and oiled.

The other experiment I’m trying is leaving some fire in the oven. I didn’t burn the fire long enough and its only 275F in there. I pushed all the bigger coals to the back and put in a couple bricks between the fire and the front of the oven. This reduces my cooking space by half, but the bricks block direct heat from the still flaming coals from reaching where I would bake. Since I got this late start, I’m only going to cook a thermometer and a couple spuds tonight, the roast is in the conventional oven. Next time, roast chicken maybe.

PS. The spuds cooked nicely. The temp fell to 225F (maybe 212F) as the oven remained damp the whole time (steaming madly under its leaky tarp, now supplemented with another layer).

It snowed last night and is still snowing lightly this AM. The Weber is covered, the oven is clear of snow.

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2 Responses to “Mud Oven and Weber Grill – roasting”

  1. One small step for man » Blog Archive » Reflections on lifestyle integration Says:

    […] trying to understand design choices in a Norwegian Stabur, and more recently trying to learn to use my oven) and yesterday I made the best I’ve ever had. I thought I’d share the recipe because it […]

  2. One small step for man » Blog Archive » Baking at 20F Says:

    […] been waiting for a chance to continue with the ideas from the last post. I decided to make potato herb bread today, despite the weather. Its been cold and dry for most of […]

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