Post by smokey on May 30, 2014 15:53:02 GMT 10
Or placing cold ones in a hot oven. Thermal shock can be a bitch
Always start cold and as the oven heats up and let them cool as the oven cools after shutdown.
If you want to two stage cook, ie slow cook and then sear, You are better off using a steal plate setter or use another BBQ that is ready for second stage.
What ever configuration I start with, I Finish with.
Of course some plate setters are steel and the only problem is burning yourself getting them out.
But anything clay? Be ware.
Always start cold and as the oven heats up and let them cool as the oven cools after shutdown.
If you want to two stage cook, ie slow cook and then sear, You are better off using a steal plate setter or use another BBQ that is ready for second stage.
What ever configuration I start with, I Finish with.
Of course some plate setters are steel and the only problem is burning yourself getting them out.
But anything clay? Be ware.
Sorry couldn't resist.
Yeh that's it, I don't know where I got my terminology from.
