The wood fired oven has worked wonderfully well for both pizza and bread to date with great results, but it is now time to some serious meat cooking i would be pleased to hear from some of the woodies on their exploits with meats.
Some of the students here at TAFE are interested in cooking / baking a whole piglet in the near future for their graduation.
I am going to have a bit of a practice day with a number of items chickens, pork legs etc on a friday after the students have finished with the oven for pizzas at lunch time. (cant waste that heat)
Any suggestions on cooking with some fire in or out meat covered or uncovered as a bit of a giude could save me from re-inventing the wheel
I have added a shot of the oven built from plans from traditionaloven showing the size