Prime Tomahawk

Wanasmoke

Almost finished with outdoor kitchen setup.... finally!!!  Egg getting moved to the island this weekend.  Had ribeye chop on the egg 225 indirect until 100 IT. Then cast iron in the wood fired oven at 700 degrees until about 130 IT. 

Going to go post a more comprehensive outdoor kitchen thread when I have more time next week but I’m so excited to finally have this setup completed!!

nolaegghead

damn, you're my hero

nolaegghead

love the wood oven

mEGG_My_Day

Beautiful steak - and great outdoor setup!!
Just need to insert that egg

thetrim

Awesome! 

Mickey

Really nice set up. Oh yes, really nice cook

JohnnyTarheel

You got it going on brother... 

saluki2007

Nice steak and sweet setup!

SonVolt

Paradise.  How's the steak turn out in the wood oven compared to a grill/egg etc? Does it give it a distinct taste? 

johnnyp

awesome setup.  looking forward to seeing it in action

northGAcock

Wanasmoke said:

Almost finished with outdoor kitchen setup.... finally!!!  Egg getting moved to the island this weekend.  Had ribeye chop on the egg 225 indirect until 100 IT. Then cast iron in the wood fired oven at 700 degrees until about 130 IT. 

Going to go post a more comprehensive outdoor kitchen thread when I have more time next week but I’m so excited to finally have this setup completed!!

For all of it......

northGAcock

Wanasmoke said:

Almost finished with outdoor kitchen setup.... finally!!!  Egg getting moved to the island this weekend.  Had ribeye chop on the egg 225 indirect until 100 IT. Then cast iron in the wood fired oven at 700 degrees until about 130 IT. 

Going to go post a more comprehensive outdoor kitchen thread when I have more time next week but I’m so excited to finally have this setup completed!!

For all of it......

Spaightlabs

That's a sexy af oven amigo.  Nice job.

Wanasmoke

SonVolt said:

Paradise.  How's the steak turn out in the wood oven compared to a grill/egg etc? Does it give it a distinct taste? 

@SonVolt  This was a massive 2.85lb chop...it worked great to reverse sear. Took about 30 min to get the IT to 100. The cast iron was preheating in that hot oven and I just did a quick transfer. I had some flames coming over the top too which help caramelize the exterior. Took maybe 10 min tops in oven to get up to med rare.

I think the wood oven transfers a very subtle smoke flavor. Most of the smoke rises quickly out the chimney and the flame circulated nicely to help heat the floor. I absolutely love it! It lights and heats up super quick (30 min or less). It allows you to move things around based on what items need a higher temp and you can see very easily what’s happening inside. It does force you to stay on your toes as things cook quickly. Just another tool but I see myself using it a ton!  

I just need another guy to help me move the egg into its home from the cart to make the steak transfer a shorter distance

logchief

You really got it going on there, beautiful setup and steak

lousubcap

Wow just wow.  Great set-up and cook right there.  Nailed that finish.  Home-run across the board.  You and @SciAggie need to get together.  

ColtsFan

Wanasmoke said:

Almost finished with outdoor kitchen setup.... finally!!!  Egg getting moved to the island this weekend.  Had ribeye chop on the egg 225 indirect until 100 IT. Then cast iron in the wood fired oven at 700 degrees until about 130 IT. 

Going to go post a more comprehensive outdoor kitchen thread when I have more time next week but I’m so excited to finally have this setup completed!!

Digging the setup and that tumbler!

Hoosiers!

SciAggie

Wonderful cook. Wood ovens definitely are fun. 

SonVolt

Wanasmoke said:

SonVolt said:

Paradise.  How's the steak turn out in the wood oven compared to a grill/egg etc? Does it give it a distinct taste? 

@SonVolt  This was a massive 2.85lb chop...it worked great to reverse sear. Took about 30 min to get the IT to 100. The cast iron was preheating in that hot oven and I just did a quick transfer. I had some flames coming over the top too which help caramelize the exterior. Took maybe 10 min tops in oven to get up to med rare.

I think the wood oven transfers a very subtle smoke flavor. Most of the smoke rises quickly out the chimney and the flame circulated nicely to help heat the floor. I absolutely love it! It lights and heats up super quick (30 min or less). It allows you to move things around based on what items need a higher temp and you can see very easily what’s happening inside. It does force you to stay on your toes as things cook quickly. Just another tool but I see myself using it a ton!  

I just need another guy to help me move the egg into its home from the cart to make the steak transfer a shorter distance

I gotta get one. Which brand/model do you have? Is it designed/ok to stay year outdoors uncovered in the sun, rain, snow? 

TEXASBGE2018

There seems to be something green missing from this set up????

Wanasmoke

TEXASBGE2018 said:

There seems to be something green missing from this set up????

LOL @TEXASBGE2018  It’s moving to its new home on Sunday

SonVolt

I'm green with envy if that helps.

Wanasmoke

SonVolt said:

Wanasmoke said:

SonVolt said:

Paradise.  How's the steak turn out in the wood oven compared to a grill/egg etc? Does it give it a distinct taste? 

@SonVolt  This was a massive 2.85lb chop...it worked great to reverse sear. Took about 30 min to get the IT to 100. The cast iron was preheating in that hot oven and I just did a quick transfer. I had some flames coming over the top too which help caramelize the exterior. Took maybe 10 min tops in oven to get up to med rare.

I think the wood oven transfers a very subtle smoke flavor. Most of the smoke rises quickly out the chimney and the flame circulated nicely to help heat the floor. I absolutely love it! It lights and heats up super quick (30 min or less). It allows you to move things around based on what items need a higher temp and you can see very easily what’s happening inside. It does force you to stay on your toes as things cook quickly. Just another tool but I see myself using it a ton!  

I just need another guy to help me move the egg into its home from the cart to make the steak transfer a shorter distance

I gotta get one. Which brand/model do you have? Is it designed/ok to stay year outdoors uncovered in the sun, rain, snow? 

SonVolt said:

Wanasmoke said:

SonVolt said:

Paradise.  How's the steak turn out in the wood oven compared to a grill/egg etc? Does it give it a distinct taste? 

@SonVolt  This was a massive 2.85lb chop...it worked great to reverse sear. Took about 30 min to get the IT to 100. The cast iron was preheating in that hot oven and I just did a quick transfer. I had some flames coming over the top too which help caramelize the exterior. Took maybe 10 min tops in oven to get up to med rare.

I think the wood oven transfers a very subtle smoke flavor. Most of the smoke rises quickly out the chimney and the flame circulated nicely to help heat the floor. I absolutely love it! It lights and heats up super quick (30 min or less). It allows you to move things around based on what items need a higher temp and you can see very easily what’s happening inside. It does force you to stay on your toes as things cook quickly. Just another tool but I see myself using it a ton!  

I just need another guy to help me move the egg into its home from the cart to make the steak transfer a shorter distance

I gotta get one. Which brand/model do you have? Is it designed/ok to stay year outdoors uncovered in the sun, rain, snow? 

SonVolt said:

Wanasmoke said:

SonVolt said:

Paradise.  How's the steak turn out in the wood oven compared to a grill/egg etc? Does it give it a distinct taste? 

@SonVolt  This was a massive 2.85lb chop...it worked great to reverse sear. Took about 30 min to get the IT to 100. The cast iron was preheating in that hot oven and I just did a quick transfer. I had some flames coming over the top too which help caramelize the exterior. Took maybe 10 min tops in oven to get up to med rare.

I think the wood oven transfers a very subtle smoke flavor. Most of the smoke rises quickly out the chimney and the flame circulated nicely to help heat the floor. I absolutely love it! It lights and heats up super quick (30 min or less). It allows you to move things around based on what items need a higher temp and you can see very easily what’s happening inside. It does force you to stay on your toes as things cook quickly. Just another tool but I see myself using it a ton!  

I just need another guy to help me move the egg into its home from the cart to make the steak transfer a shorter distance

I gotta get one. Which brand/model do you have? Is it designed/ok to stay year outdoors uncovered in the sun, rain, snow? 

SonVolt said:

Wanasmoke said:

SonVolt said:

Paradise.  How's the steak turn out in the wood oven compared to a grill/egg etc? Does it give it a distinct taste? 

@SonVolt  This was a massive 2.85lb chop...it worked great to reverse sear. Took about 30 min to get the IT to 100. The cast iron was preheating in that hot oven and I just did a quick transfer. I had some flames coming over the top too which help caramelize the exterior. Took maybe 10 min tops in oven to get up to med rare.

I think the wood oven transfers a very subtle smoke flavor. Most of the smoke rises quickly out the chimney and the flame circulated nicely to help heat the floor. I absolutely love it! It lights and heats up super quick (30 min or less). It allows you to move things around based on what items need a higher temp and you can see very easily what’s happening inside. It does force you to stay on your toes as things cook quickly. Just another tool but I see myself using it a ton!  

I just need another guy to help me move the egg into its home from the cart to make the steak transfer a shorter distance

I gotta get one. Which brand/model do you have? Is it designed/ok to stay year outdoors uncovered in the sun, rain, snow? 

@Sonvolt  This is a Fontana Forni Mangiafuoco. Fontana website is great and Kirk the owner is super responsive. It’s a great product and a nice compromise on cost vs an authentic brick masonry oven. I researched until I broke the internet and I’m happy with the selection. 

FrostyEgg

Details on the counter top? Is it just stained concrete?

bluebird66

What a great place to cook!!

XC242

You Nail’d that whole thing dude! Location, setup, cook, everything. Nicely done!!

Gonna be a bit warm this weekend for working in the backyard if you’re gonna do your Egg install. Stay hydrated my friend...

Wanasmoke

FrostyEgg said:

Details on the counter top? Is it just stained concrete?

@FrostyEgg It’s a cut bluestone top to match bluestones on patio. The whole thing is a little over engineered but it will be able to withstand Wisconsin winters.