>Also, what type of heat is mostly used in clay oven to cook food --
>radiant, conductive, or convective?

I've seen one in a local restaurant; because it's like a converted chip
shop and I can see into the "kitchen" ...

a pool of red-hot charcoal sits at the bottom of an "oven" shaped like
an amphora ... about 1 - 1.5M deep

food is skewered and lowered in, so the heat is *radiant* ...

naan bread is slapped on the upper walls directly ...


?is that helping?
--
Rex M F Smith

Rex wrote on Thu, 19 Jun 2008 14:00:43 +0100:

>> Also, what type of heat is mostly used in clay oven to cook
>> food -- radiant, conductive, or convective?

> I've seen one in a local restaurant; because it's like a
> converted chip shop and I can see into the "kitchen" ...

> a pool of red-hot charcoal sits at the bottom of an "oven"
> shaped like an amphora ... about 1 - 1.5M deep

> food is skewered and lowered in, so the heat is *radiant* ...

> naan bread is slapped on the upper walls directly ...

> ?is that helping?

A Google Image search will probably bring up some pictures of the
method. There are even modernized versions using gas eg.,
www.woodstonehome.com

I've never actually seen the cooking carried out and I have always
wondered about how the charcoal at the bottom of the pot was lit or
replenished.

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

In message >, James Silverton
> writes

>I've never actually seen the cooking carried out
I have ...

>I have always wondered about how the charcoal at the bottom of the pot
>was lit or replenished.
Well, replenished ... they rake it out with a long metal tool

Never seen one being *lit* ... have read elsewhere that once in
use you keep them going or they may split ...


If I'm over there (rarely eat out nowadays) ... I'll ask (and
order a kebab from the oven :-) )
--
Rex M F Smith