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[MB]

G’day Plassy, usually crackling in all ovens is done hot as hell first mate. I think I fluked it first time in Phil’s by loading up the top with heaps and a block on top without the smoker tray for starters and only say 15 odd beads below. After 15 minutes or so careful not to burn the skin then removed 50% top beads and added the smoker tray to difuse radiant heat. It is a fine line from then on as slow cooking for hours starts to sweat the crackling down slightly rubbery in spots. Nicko did a belly unlike my roast chunk so unsure of his timeline but it looked tops!


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[Plasnart]

Thanks Phil, I'll follow @Clunk 's advice on pg 27.

[Plasnart]

G’day Plassy, usually crackling in all ovens is done hot as hell first mate. I think I fluked it first time in Phil’s by loading up the top with heaps and a block on top without the smoker tray for starters and only say 15 odd beads below. After 15 minutes or so careful not to burn the skin then removed 50% top beads and added the smoker tray to difuse radiant heat. It is a fine line from then on as slow cooking for hours starts to sweat the crackling down slightly rubbery in spots. Nicko did a belly unlike my roast chunk so unsure of his timeline but it looked tops!


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Awesome thanks mate.

[MB]

Most welcome brother and Please Bee sure to post up pics, win/lose/draw it’s all good tucker fun :-)


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[Clunk]

Thanks Phil, I'll follow @Clunk 's advice on pg 27.

oh crap, don't ever pay attention to any of my shit mate hahahahaha

[PeeBee]

@Winnie, how did those pizzas turn out?

[MB]

Too good by the sounds of it @PeeBee well done, another tuckered/food coma out customer :-)


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[Winnie]

@Winnie, how did those pizzas turn out?

Just as good as ever mate. Sooper dooper! I had run out of wood chips but there was enough built up inside the oven to give it a bit of flavour anyway.
We bought pre made bases, we normally either make them or use pita bread. I don't think we'll be buying the bases any more, they were good but not the same.

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[rusty_nail]

Thanks Phil, I'll follow @Clunk 's advice on pg 27.

hey Rohin, thought i documented the process a lot better than just photos, maybe i did it in another thread.

so one thing i do when getting my coals ready is i use my gas stove to get the coals going, they get red hot and i don't have to wait for ages while they all get burning. 5 mins on the big burner and 5 mins sitting out on the concrete and they are all pretty much glowing!

From memory, I got my coals roaring, then chucked a decent stack on top, but none on the bottom. monitored it every beer (i think it took about 3 beers (prob about 10 mins a beer)for the crackle to start looking good, although i jumped the gun a little having never done pork belly before and moved on to the next phase. in hindsight i would give it another 10 mins). one other thing i did wrong was i mistook burned herbs on the skin for burned skin! just double/triple check the crackle is looking good.

once the crackle was looking good, i took most of the coals off the top and threw in a stack down the bottom. now, depends how long you want to take to cook yours. i only took about 2 hours total to cook my pork belly, i was rushing though, and it was the first time i had used the oven, i think lol. next time i would take a little longer and the pork would be more tender, although my first attempt definitely wasn't anything to be upset with.

i know your after measured quantities with the amount of coals you need to use. just go with your gut mate, keep an eye on it, and modify as needed. if it looks like its cooking too quick or add more if its too slow. the ovens are pure awesomeness, they are very forgiving and as long as your on it, you really cant mess up your food. any more questions ill keep an eye on here and try to get back to you!

[Winnie]

A decent pair of long handled steel tongs are a necessity as well for adding delicately or removing heat beads as required.

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