It all begins and ends with with fire. Controlling how the fire interacts with your food is the key. You cannot control the heat with a knob. As a general rule when adding wood, add smaller pieces rather than larger ones. Your oven will cool very slowly and heat up very quickly! Too much wood added too quickly and you will be at 900°F when you wanted to roast a chicken at 500°F.
Think of temperature and cooking time as a guide and try and adopt a "it's done when it's done" philosophy. The best practice is to keep an open mind and check your food early and often, all the while monitoring your fire. A very satisfying process. You most likely will learn something and improve your fire and cooking technique every time you use your oven. This is one of the great joys of wood fired cooking.
From Naples to New York, a wide gamut can be made and baked as closely to the original because of the high wood fired heat the CRU Model 32 generates. True wood fired pizza is the best pizza.
Get those coveted old world authentic flavors from sourdough boules, artisanal batards, dinner rolls, bagels, and so much more! Save time! Bread baked in your Cru oven will usually take about 20-50% less time than in a conventional oven.
Enveloping a beautiful cut of meat in aromatic wood fired heat produces a juicy, tender, and flavorful star of your meal.
Whether whole, spatchcocked, or cut into pieces, you will fall in love with roasting your fowl of choice in a Cru oven.
From salmon to sablefish, shellfish to crustaceans, and everything in between, cooking seafood in a Cru oven becomes a revelation of flavors.
When we think of wood fire, we don’t immediately think of vegetables. Yet the variety of flavors that wood fired cooking reveals is an epiphany.
What a perfect way to end a meal - cooking your desserts in a Cru oven takes an already amazing meal to an unforgettable one.