Roasting in your Woodfired Oven

Here's what's coming up in this sections -

0.55 - adding woodchips to the embers to create smoke and flavour
2.30 - David talks about setting up the oven for roasting and getting the temperature right
5.10- getting the potatoes into the oven
6.00 - understanding why we put dishes into the woodfired oven at a hotter temperature than in a regular oven
7.45 - door on but slightly open so fumes can escape
8.07 - 40 minutes into the cook and a quick roundup of what's happened so far
9.01 - awesome crackling coming up!
9.23 - using the probe thermometer
10.50 - potatoes getting a good crunch
11.06 - aiming for accuracy in cooking with the woodfired oven, not just hoping for the best!
11.56 - door fully on
12.00 - 1 hour into the cook
13.20 - carving the roast pork; wow, that looks delicious!

2 Lessons