OT - What are you doing right now?

GrateEggspectations

@SciAggie: Very cool. Thanks for sharing. What sort of resources did you consult in the planning and construction of your oven?

SciAggie

@GrateEggspectations I simply spent a LOT of time on the internet looking at wood ovens. The Forno Bravo kits were available from Texas Oven Co. In Austin. They gave very helpful advice regarding construction tips. 

GrateEggspectations

@SciAggie: Thanks!

Foghorn

Yeah, I've been wondering the same.  A friend who bought a place with 2 wood fired ovens was told that he should always start the fire the day before he plans to cook - and ramp the temp up gradually so as to not cause any structural damage with rapid expansion.  Overshooting and letting it settle seems like a good technique too - but it obviously requires some experience and knowledge of your oven's temperature behavior.

MasterC

Cooking breakfast inside.



On the bright side I get to use my 2 year old never used snowblower 

SciAggie

@Foghorn @GrateEggspectations Yes. You really need to completely saturate the oven with heat and then let it cool. I’ve tried heating it less. What happens is the “cool” oven mass that isn’t saturated “pulls” the heat away from the oven. The result is that oven temps fall relatively quickly. That makes predicting the behavior of the oven difficult. 

This is for when you need retained heat for cooking. You can get away with not fully firing the oven if you are using live fire and actively managing the oven. An example maybe roasting potatoes or roasting oysters. 

What’s fun is when I’m home for extended periods (Covid stay-at-home, holidays, summer break). I try to never let the oven cool completely. Each day you can bring it back to full temp with one small fire. I’m slowly learning how to “bump” the heat up by using either charcoal briquettes or by adding coals from an outside fire. This when say, the oven is at 300 and I want to cook at 375. I just pop in a few coals and spread them around the wall. It’s a hoot to play with. 

Ozzie_Isaac

SciAggie said:

@Foghorn @GrateEggspectations Yes. You really need to completely saturate the oven with heat and then let it cool. I’ve tried heating it less. What happens is the “cool” oven mass that isn’t saturated “pulls” the heat away from the oven. The result is that oven temps fall relatively quickly. That makes predicting the behavior of the oven difficult. 

This is for when you need retained heat for cooking. You can get away with not fully firing the oven if you are using live fire and actively managing the oven. An example maybe roasting potatoes or roasting oysters. 

What’s fun is when I’m home for extended periods (Covid stay-at-home, holidays, summer break). I try to never let the oven cool completely. Each day you can bring it back to full temp with one small fire. I’m slowly learning how to “bump” the heat up by using either charcoal briquettes or by adding coals from an outside fire. This when say, the oven is at 300 and I want to cook at 375. I just pop in a few coals and spread them around the wall. It’s a hoot to play with. 

This is so cool!  Howevrr, I cannot even remember to thaw my meat.

SciAggie

@Ozzie_Isaac Weeeeellllll - I may or may not have that problem too at times. 

GrateEggspectations

@SciAggie: Very, very cool. My wife is strangely and unexpectedly enthusiastic about an outdoor kitchen, so I’m just collecting some good intel. 

Foghorn

"This is so cool!  However, I cannot even remember to thaw my meat."

Yeah, that's where I am.  Plus, I married into a family that doesn't believe in advance planning - although they couch it in terms of trying to predict the future.  "Why would anyone buy/thaw something more than an hour before a meal?  Until it is almost time for that meal, we can't possibly know what we might want to eat.  We might thaw some steaks and when that mealtime rolls around we could be in the mood for chicken wings.".

Meanwhile, I came from a family where my mom planned a 10 day trip to Hawaii in 1996 and knew what (or at least where) we were going to eat for every meal a month before we went...

It's been an interesting ride.

Lit

Tortilla, black beans and rice, red onion, 2 eggs over easy with cheese, ranch and hot sauce on top

SciAggie

@Foghorn @GrateEggspectations I hear you. It all depends on the cycle of one’s daily routine. In everyday life my oven gets fired on a Friday evening. I come home from school and start a fire in the oven. Then go change clothes, let the dog out and play for a bit - 20 minutes goes by and I add wood. Then I go for a quick bike ride - back in 20-30 minutes and add wood. Or - mow the yard - add wood every 20 minutes. Go in and shower - add wood to the oven. Start prepping veggies or whatever - add wood to the oven. 

I just make it something that’s part of the “rest” of the day. Then when you’re ready to cook at 6-7 PM the oven is hot. This only works if you have time around the house. I can see if you’re working late or have a commute (or have kids in activities) then time constraints make life much different. 

But that’s why the eggs are great, huh?

Foghorn

Definitely @SciAggie.  If I had one, I would figure out a way to use it.  I get to cook on my XXL BGE about twice a month.  It's not a wood fired oven, but it does take a while to heat up 400 pounds of ceramic.  I usually light it and set the vents where I think they need to be - then go for a run and shower.  I check back on it an hour later and it's usually right where I want it.

So, I could definitely accommodate to a WFO.  Lighting every Friday night and running it through the weekend seems like a great idea.  Actually lighting it on Thursday seems even better.  

lkapigian

More fire pit cooking 

nolaegghead

Pellet fired pizza oven accessory.  Used to maintain the oven temps.  Just a thought.

Canugghead

GrateEggspectations said:

@SciAggie: Very, very cool. My wife is strangely and unexpectedly enthusiastic about an outdoor kitchen, so I’m just collecting some good intel. 

@GrateEggspectations if/when you decide to go ahead with building a wfo, I recommend you also talk to these guys for advice and supplies. They are industrial supplier but just as willing to deal direct with retail customers. They will sell you a single bag of refractory cement or a whole skid. Can't remember his name but the main guy in the backroom/warehouse is very friendly/helpful.
https://www.alphatherminc.com/refractory.php
edit: just remembered, his name is Elvis.

HeavyG

nolaegghead said:

Pellet fired pizza oven accessory.  Used to maintain the oven temps.  Just a thought.

Just slide one of these in (with a modified connecting pipe to keep the hose out of the oven of course) to start/hold temps until ready for wood:

GrateEggspectations

@Canugghead: Thank you! I’ll keep that in mind. 

ColbyLang

Just a few wings 

Mattman3969

SV’d n Seared Tri Tip rubbed with DP Red Eye Express. Topped off with some horseradish 

SciAggie

Am I one of the cool kids now? I made birria tacos w/consume. They are pretty dang good. 

I know, I’ll never be a cool kid - you don’t have to say it, lol. 

JohnInCarolina

http://twitter.com/MollyJongFast/status/1356235758567370759?s=20

nolaegghead

Pandas shouldn't exist.

FarmingPhD

Just had a breakfast date with my wife.  She has a couple appointments today and has the day off.  Dropped the kids at school and daycare, first time we’ve eaten without the kids with us since I think March of last year.

fishlessman

mediterrranean meatloaf with beans and a lebanese style red sauce. flavors of the leftovers really intensified over night

ColtsFan

Taxes...yea

northGAcock

MasterC said:

Bring on the snow. Had this for 2 years, maybe I'll have the chance to try it out.

Where do you attached the golf clubs?

CPFC1905

Look, another round of matches so soon after the last. But it’s chilly early February, mid-week, the transfer window has closed and still no fans.  Expect few thrills but lots of low jinx. 

Tuesday night;

Sheff Utd v West Brom, the hosts look doomed and the visitors can’t pull away from the mire.  1-1

Wolves v Arsenal, astonishingly the hosts lost to Palace on Saturday while the Gunners stutter forwards. Could come down to who dislikes the cold weather more, genuinely. 1-1

Man Utd v Southampton, Saints are dropping away and injury hit, Ole’s lads need to show a bit of spirit and get this done.  2-0

Newcastle v Palace, 15th plays 13th - says it all.  Expect little fun here.  Both teams won last time out - who knows which version of either team will show up.  1-0.

Wednesday;

Burnley v Man City, heavy squad rotation for Citeh cost me Fantasy Football points ahoy but I am gambling that it’s business as usual this time.  0-2.

Fulham v Leicester, the Foxes were ambushed by Leeds and Rodgers won’t want a repeat. Fulham risk falling adrift this month, 1-2

Aston Villa v West Ham, Villa can leapfrog their guests in to 5th with a win.  That’s likely because the Hammers can’t operate that high up the league without a nose-bleed. 2-1 and Grealish, Watkins and Soucek not eh score sheet - because I need the FF points. 

Liverpool v Brighton, after Spurs’ abject display against the filthy Seagulls on Sunday I will officially move from peeved to highly miffed if Big Jurgy’s men don’t whack 6 past this bunch of chancers.  3-0

Thursday; 

Spurs v Chelsea, Kane’s injured so the season is all but over bar the fall-outs of which Jose has racked up a handful recently.  Teunton Tommy is getting his head around Chelsea. Will be a snoozey affair which is a shame if, like me, you are a fan of the epic 2016 clash between the two teams when Spurs imploded. Ewe Chube it right now. 0-1.  It’s like every game should be.

Until the next time, footy-fans…….

fishlessman

flood ins policy ends the end of the month and the new policy is with loyds of london. over 8k drops down to 729.00 a year. hoping this all flies

nolaegghead

fishlessman said:

flood ins policy ends the end of the month and the new policy is with loyds of london. over 8k drops down to 729.00 a year. hoping this all flies

Something was/is wrong there.  That's government insurance administered by private companies.  Did you get re-zoned?