SC - Archaeologists Recreate Famous King's Entombed Meal

[Jenne Heise]

    It sounds like we are not talking about the same kind of smoker.  I
suspect you are thinking of a vertical smoker that has it's fire at the
bottom of the grill & the smoke goes straight up.  I am talking about a
smoker grill like is used in the South,  It looks like a barel laid on its
side with a wood stove on one end & a smoke stack at the other.  I just plan
on not using the smoking wood (usualy hickoy, oak, pecan, apple or mesquete)
but plain real wood charcoal.  The event is only 2 weeks away so I will
report how it does as an oven or show up at the Carolingian Baronial Archery
Tourney & see for yourself.
Hej!
Olaf of Trollhiemsfjord
East Kingdom


> Date: Sun, 24 Sep 2000 15:13:18 EDT
> From: KallipygosRed at aol.com
> Subject: Re: SC - Field Ovens
> We just decided we needed an oven for pastries and same at war, and have
been
> discussing it '"ad nausem" on my household and CombatCookery Team lists
> (local) for the last month. This idea of using a smoker as an oven, never
> came up. How would one convert to use it that way? I can see the charcoal
in
> the bottom, and it is adustable, has the door, etc. I have two, with oven
> gauges already installed to regulate the heat. Would it just be a matter
of
> closing it up and practicing?
> I **like** this. So much easier than transporting fire bricks 70 miles to
the
> event....
> Lars
>