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Roasting

Roasting in a Fuego

Surprisingly similar to a conventional oven, roasting in a wood fired pizza oven is actually far more authentic and provides a distinctive chargrilled flavour to all your foods.

 

After the lighting up process, you can sear or brown your meats, vegetables or fish at a high temperature to begin the caramelisation process, something conventional ovens simply cannot replicate.

How To Cure Your Wood-Fired Oven

Light up your outdoor pizza oven

Follow the instructions on How to light your Fuego wood fired pizza oven and get your oven up to a temperature of around 225-250°C using kiln dried wood that has a moisture content of less than 20%. If you want to sear or brown the outside of any meat joints prior to cooking, do it at this stage, keeping an eye on your food so you don’t burn it.

Prepare your foods

Whilst your wood-fired oven is cooling down in temperature, you can prepare the foods you are going to roast with your favourite seasonings, rubs, spices and herbs and place in a heat proof casserole dish or tray.

Regulate the temperature and roast your foods

Using your metal peel or spade, move the embers to one side and cover your food with tin foil to protect it from burning and then allow the temperature of the oven to drop down to a slow roasting temperature between 180-200°C. You’ll want a medium sized bed of embers and a small flame about 2 to 4 inches high, without any visible black on the dome. If you’re roasting for less than an hour, you can leave the oven door open. If you are roasting for longer, keep the door closed to control your heat. If you need more heat, add more wood to the fire and open the door more often. Push your food further into the oven if you want it to benefit from more heat or bring it forward if you want it to cool down.

How To Cure Your Wood-Fired Oven

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Roasting Recipes

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Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)

My Fuego wood fired pizza oven...

“Our Fuego wood oven has transformed our restaurant! As a piece of kit, it is extremely versatile and controllable, allowing us to roast all of our meats and vegetables in the wood burning oven as well as using it as a charcoal grill during service. The flavour of everything coming out of the Fuego clay pizza oven is incredible due to the amazing smoky, charred tones added to the smell and taste of everything that’s cooked in it. It is not expensive to run as all the kiln-dried wood we use heats the wood fired pizza oven pretty quickly and it retains its temperature really well, only needing to add logs to the fire a few times over the course of service.”

Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)
Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)

My Fuego wood fired pizza oven...

“We wanted a traditional wood oven that ticked lots of boxes, for us it had to be made of brick for the authentic feel, have amazing functionality and great quality. Our Fuego clay pizza oven ticks them all. Our pizza nights are such a fantastic feature for the guests that stay in our holiday cottages and it’s a great way of bringing friends and family together for making those special memories. Highly recommended”

Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)
Dominic Reeve, Owner Lord Stones Country Park (North York Moors)

My Fuego wood fired pizza oven...

“The traditional methods used within its construction and the unrivalled ability to retain heat have thoroughly impressed us. It has been a welcome addition to our BBQ and live music events. We cannot recommend the Fuego brand enough and it has been extremely popular with our chefs and customers alike.”

Dominic Reeve, Owner Lord Stones Country Park (North York Moors)
Fuego Reviews