Bakin' & Brownin'

[berlyn]

Heating up definitley works on mine. I guess I got so use to the T-well accessories being light weight I didn't want to lug those cast iron skillets!!
Time to start working those arm muscles!!

Todd, by the way what position do you place your oven rack?? Maybe I'm doing mine too high and need to lower it.

Asfan,
What king of thermostat do you have?? I have a plain vanilla one. BBB is opening here at the end of the month and Im getting one of those fancy ones that have the digital register you can place on your countertop. Alton Brown, Good Eats" guy had a show on them. Any thoughts or suggestions??

[lorikeets]

Berlyn,
Regarding the digital thermometer that Alton Brown uses... I do have one and have used it with the Chambers, and I love it. However, I have found the first "drawback" with the Chambers. The oven is so well made and closes so tightly that these thermometer cords actually cause a gap (slight) in the door which allows heat, etc., to escape the oven, defeating the gas off cooking. I've gone back to using a regular meat thermometer when roasting. I do still use the probe thermo when roasting with my BBQ.
As for the oven browning and temps, mine was slow and off by 25? when I got it. Followed the great directions for calibrating in the manual, and now it works wonderfully. The great browning is one of my favorite aspects of baking in it!
Gwen

[ha_asfan]

Hanging my head in shame...yes, Todd...I meant to say "thermometers".....