This weekend I finally got around to lighting the oven for the first time this year. To celebrate I decided to slow roast a shoulder joint of pork and I videoed the whole process so that you can see what was involved.
The video is a 20 minute epic so I have split it into two parts in order to squeeze it into YouTube. You might need headphones to hear all of the commentary. Enjoy!
I have now pulled the "How to Build A Traditional Wood-Fired Clay Oven" instructions together into a convenient, downloadable eBook (pdf).
You can go to the download site by clicking the image below
You can now download the book for your Kindle, iPod Touch, iPhone or iPad directly from Amazon’s Kindle Store. Just follow the link below:
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Hi Simon
followed the video today and had a great pork roast. I did some things a bit different like placing the joint in an aluminium foil roasting tray and wrapping the joint in foil.The temperature at the start was 220. After two hours I took off the foil and finished cooking for 30 mins.Temp was 110 when cooked. For the door I just jig sawed the door shape from plywood added a door knob on the outside and covered the inside with foil. Also covered the joint in my own honey, tasty.
Cheers
Jerry
Sounds fab Jerry!
Sounds awesome Liam. Nice work!
Simon
Hi Simon
Thanks for the advice, finished the oven last week & fired it up. From foundation to first firing took about 4 wks as I let every layer naturally dry. Cooked in it on sunday (baked potato, stuffed mushrooms and pizzas & temps got up to 350! It all held together very well and only some very minor cracks appeared. Next stage it to add a sunken BBQ, fire pit & a kitchen counter to prepare food.
total cost: €14 euro!
liam