cooking

Mc Tool

Senior Chief Petty Officer
Joined
Aug 7, 2024
Messages
769
you guys seen to get quite serious in the kitchen .
I used to fix ovens etc and a couple of things that kept popping up are that a helliva lot of ovens dont settle on the set temp, like with brand new T/stat set at 180 degC might be anywhere between 150 and 200 . If you have a suitable thermometer ( pyrometer ) give it a test .
Other thing is with electric ovens , newer ones now have the lower oven element under the oven liner base . Without the direct radiated heat things cook different on the bottom. By selecting either the usual shiny steel or ally tray they reflect a lot of heat which can bugger things up . There are enamel coated trays which soak up the heat better and will do a better job of heating the bottom of your dish . I have both and I swap them out as I want .
If you want to fiddle oven T/stats are adjustable ......usually quite touchy tho.
 

tphoyt

Lieutenant Commander
Joined
Jun 10, 2010
Messages
1,812
Mine is like that. It has a mind of its own so I rely on a separate thermometer in the oven. It’s never been close to correct right from new. It’s a gas unit.
 

Pmt133

Lieutenant Junior Grade
Joined
Jan 6, 2022
Messages
1,119
I used to toast my bagels in the lab grade ovens at work. We certified the temperature with 2 probes in different locations a few times a month. Those were beasts and heavily insulated though. I never expected a home oven to get anywhere near that. I know how mine behaves and adjust accordingly. :)
 

redneck joe

Supreme Mariner
Joined
Mar 18, 2009
Messages
13,330
Nice looking pie, 5 day cold ferment is biblical Job sh..t.

Love halibut, wife was not a huge fish fan but I keep making her like it when I cook it cod was the first, then Mahi, then halibut.

And yes on the stove temp but also adding heat sinks like I do with bricks and a steel meter out temp variations alot. I think I've posted before but I have about 10 brick and a pizza steel that live in my oven and when the preheat ding goes off I give it at least another hour to get the heat sink core to proper temp. Big difference in cooking outcomes.
 

redneck joe

Supreme Mariner
Joined
Mar 18, 2009
Messages
13,330
I used to toast my bagels in the lab grade ovens at work. We certified the temperature with 2 probes in different locations a few times a month. Those were beasts and heavily insulated though. I never expected a home oven to get anywhere near that. I know how mine behaves and adjust accordingly. :)
See my post, the heat sink really helps
 

Pmt133

Lieutenant Junior Grade
Joined
Jan 6, 2022
Messages
1,119
My oven still wanders with the steel but it is even at least. My cheap electric counter top unit cooks nicely though and is actually what I used for this one as I didnt want to warm the whole house. My oven being an older unit is smaller inside and as such is limited in room despite being a full depth range. I only have about 13 inches of depth usable.
 

aspeck

Moderator
Staff member
Joined
May 29, 2003
Messages
19,430
Just threw a pork shoulder in the smoker … pulled pork on the docket tomorrow … maple syrup, salt, pepper, sriracha, garlic, and coffee formed the rub. Cherry and hickory wood mix. Mouth is watering already …
 

redneck joe

Supreme Mariner
Joined
Mar 18, 2009
Messages
13,330
Dam that rub sounds good assuming real maple syrup. Not a fan of Sriracha I'm a Tabasco, cayenne or red pepper flakes guy.
 

aspeck

Moderator
Staff member
Joined
May 29, 2003
Messages
19,430
Started at 225 for about 8 hours. Bumped it up to 275 for another 4 hours. Internal temp was sitting around 175 at that point and I wanted to go to bed so shut down smoker and put it in crock pot on high. Woke up 5 hours later and internal temp about 205. Put crock on low and it pulled apart so easily. It passed the taste test. It is ready for lunch (might have some for breakfast).
IMG_9962.jpeg
 

Pmt133

Lieutenant Junior Grade
Joined
Jan 6, 2022
Messages
1,119
Nice. Last time I did a pulled pork I did a sous vide for like 40 hours then finished it on the smoker for a few hours... maybe 9 at a low temp? It was years ago now.
 

redneck joe

Supreme Mariner
Joined
Mar 18, 2009
Messages
13,330
Nice. Last time I did a pulled pork I did a sous vide for like 40 hours then finished it on the smoker for a few hours... maybe 9 at a low temp? It was years ago now.
Thick cut white bread, a handful of that with two poached eggs on top for the win.
 
Top