Fired the stove with a few pine splits to give it a good kickstart. Next loaded bone dry ash. I went inside for 10 minutes and it went nuclear. Very intense heat. I added a few small maple splits for the last feed of the firing. Once burned down, I raked the coals around to evenly heat the bricks. I loaded the apple turnovers and apple crisp using the same recipe that I made a few weeks ago. The temp was probably around 450 - 500 degrees in the back where the crisp was. Everything ready. Hot bubbling cinnamon apple lava. Spun the turnovers around once. Vanilla ice cream on top, washed down with a glass of cold eggnog. This will officially mark the start of adding the holiday pounds.
There you go using that "lava" word again No, seriously, you are the outdoor oven master aka OOM. I just bought a new laptop, and let me tell you, the bigger pictures compared to my tablet look amazing. I don't even want to know what Thanksgiving is like over there.......
This will officially mark the start of adding the holiday pounds. That looks like a good way to kick it off
Oh my!!! It definitely "gets thumbs up". I hope Campinspecter doesn't see this or I will have to be baking apple crisp.
The outside oven is really nice - you've obviously mastered the art of baking as well. So you rake all the coals out prior to cooking and just the brick heat cooks everything?
I leave coals and add splits in the back for cooking pizza and calzones. Any other roasting or baking the coals are removed and the bricks and sand/clay mix radiate the heat for some time. There is never a smokey odor or flavor to the food. The draft keeps all that above the food.
