Another baking experiment, smoked roasts

The weather is really chilly for late April, about 40F at mid-day when it should be in the mid-50’s. The oven has been staying pretty dry in its tarping since the last adventure. I decided to make white sour dough and roast a chicken with rice. I had a hankering for brown/wild rice, and the COOP has a nice blend.

I was raising the bread in the kitchen where it was cool because I got ahead of myself and put the yeast in at 9AM. By 1PM it was ready for the first punch down.

Here is the timeline:

  • 1:40 ignition, on top of a “V” of 4 bricks to funnel the air and to keep the floor of the oven cooler.
  • 2PM clear smoke, added fuel, roaring chimney; Whole chicken into Lil Chief smoker.
  • 3PM more fuel, it had burned down to coals
  • 3:30 more small fuel for hot finish; oven is warm on top; bread shaped to rise
  • 4PM Fire pulled out to Weber grill, a couple cherry pieces pushed to the side and bricks in place to shield it. Extra brick covering chimney hole. Sealed door and chimney to soak; Pork sirloin roast into Weber, not very hot. The experiment I tried was putting some green cherry pruning’s into the bottom of the Weber before dumping in the coals. Resulting smoke was not very appealing.
  • 4:15 Oven steaming/smoking. Underside of floor warm, not smoking, but there is char visible between the 2×6 floorboards.
  • 4:25 650F, bread in (I was worried it would burn on the bottom) Chicken had been in smoker most of this time, without marinate. Its skin is warm and smoky. I placed chicken on top of onion rings and put pre-cooked rice on the sides. Chicken’s dish is covered.
  • 4:50 Bread looks beautiful, but not done.
  • 5:10 Bread out, oven 425F; pork, carrots and potatoes in covered dish go in.
  • 6PM Chicken out, its great
  • 7:15 Roast out, temp 300F

Since I am not yet coming up with uses for the 300F oven after cooking the second meal, I’m starting to think about enclosing the oven in a room to capture the heat like from a masonry stove.

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