The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

20 minute - Portable 96 Brick WFO

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dabrownman's picture
dabrownman

20 minute - Portable 96 Brick WFO

A brick WFO even a Brownman can like.  Well maybe it won't take 20 minutes to build the first time but after that - no worries.

http://www.youtube.com/watch?v=C1QToDg3Ow0

Let's go make some pizza.  Here in Az we don't need a fire to make ribs.  Just get an old Brinkman water smoker (the red one since the black one will get too hot).  Don't put any fire in it at all.  Just set it in the sun with teh ribs inside from 6 AM to 6 PM and your ribs will be perfectly cooked at 225 F for most of the day. If you ahve the black one it will take 4 hours less time.   If you want smoke just add some liquid smoke.  An old kettle grill will work too,  just put a pan of water in the bottom of it where the fire would go.

FlourChild's picture
FlourChild

Interesting!  Love the idea of being able to take it down and store it compactly during the winter.  I wonder how hot it gets, given that there must be some heat escaping from the spaces between bricks?

foodslut's picture
foodslut

.... but it also appears a lot of the heat comes from keeping the burning embers in the chamber - not exactly like the concept of heating up the whole chamber, then baking in the radiant heat.

Still, nice look, looks easy and it's gotta be a nice change from the electric/gas oven.  Thanks for sharing that video.

FlourChild's picture
FlourChild

Maybe the reason he left the embers in the chamber was because it didn't get hot enough to bake with radiant heat?  Must admit, I always kinda thought that it was a shame to clear all those embers out and miss out on a bit of woodsmoke flavor.

Song Of The Baker's picture
Song Of The Baker

Are you serious about the no fire ribs???  I know it got hot out back when I was grilling there but I didn't know it could cook up ribs without a fire!

You live in an amazing place man.

John

dabrownman's picture
dabrownman

hours minimum to smoke this way and my wife doesn't like too much smoke.  I would put the black smoker out where I knew it would be in direct sunlight all day at about 10 AM.   Crank up with about an hours worth of wood chips and charcoal and take the ribs off at 5 PM latest.  I'm not sure what the temperature was exactly since the smoker only had the temperature dial that said warm, ideal and hot.  It would stay at the upper end of the Ideal range most all of that time with just one firing adn ideal for ribs is 225 F if you ask me.  Made great ribs, spatchcocked chicken and bacon too.  The only problem is that you could only do it from about June 5th till July 1st or so .  Then we would get into monsoon like now for 60 days and the sky would be cloudy and it wouldn't be hot enough and it took till June 5 th to get hot enough to do it.  Never tried it with brisket or shoulders because they take too long to smoke anyway.