I have a temperature controlled gravity feed smoker/ outdoor oven that I have been using since last winter. It has a temperature range from 200 to 700F. It recently occured to me I could use this to replicate flavor from a wood fired oven.
It's worked out well.
E.g., just did this Bolognese https://www.seriouseats.com/the-best-slow-cooked-bolognese-sauce-recipe . Have made it many times indoors. Cooked it a 300F in the gravity smoker and it was terrific. We even had an actual Italian from Italy say was about best Bolognese she had ever had.
It took me a few months to figure out I could use the gravity smoker this way. So if you have one, or any other temperature controlled grill/smoker, just bear in mind the temperature control feature let's you use it in other ways than smoking or grilling.
It's worked out well.
E.g., just did this Bolognese https://www.seriouseats.com/the-best-slow-cooked-bolognese-sauce-recipe . Have made it many times indoors. Cooked it a 300F in the gravity smoker and it was terrific. We even had an actual Italian from Italy say was about best Bolognese she had ever had.
It took me a few months to figure out I could use the gravity smoker this way. So if you have one, or any other temperature controlled grill/smoker, just bear in mind the temperature control feature let's you use it in other ways than smoking or grilling.
