We started the cob oven just before noon, removed the coals around 3:30, and then baked three loaves of bread when the floor temperature reached 550 F (at 4:00). We soaked the door in water for 15 minutes just before baking the bread. The bread baked beautifully and took 40-45 minutes, developing a beatiful dark crust and a fine and chewy (perfect) crumb.
When the temperature got to around 450 F, we pre-heated a skillet and baked four cookies. We then left the door open to help the oven cool.
At 350 F we put in the vegetables (leeks wrapped in foil and bell peppers, onions, and garlic heads in a covered dutch oven) and the ribs, but we left the ribs covered for an hour because the temperature was high. Every 30-45 minutes, we rotated the ribs and poured some beer on them. We baked the ribs for a solid three hours (5:30 to 8:30). The ribs were wonderful, but would have been more tender with another hour or two. The vegetables in the dutch oven boiled in their own juices–we will leave the lid off next time.
We stoked the cob oven from 8 to 12:30 and then cooked:
The bread browned quickly, but baked excellently. The ribs cooked well, but we could have left them in for another hours (they were only in the oven for around 2 hours.
The beans and potatos were underdone. The beans didn’t cook well because I had added tomato. The potatos did not get hot enough–next time I would put them in at bread temperature. I put the potatos back in the oven overnight. In the morning they were hot to the touch but still not always fully cooked. Potatos need it hot!
I also learned that the potatos need to be removed from the foil immediately after being taken out of the oven. Otherwise they get soggy. I’d like to try cooking them in the oven without foil.
We stoked the cob oven for 3 1/2 hours and then cooked:
Everything cooked excellently. The corn can go in immediately after the fire is removed.