Post #577382 by mrsmiley on Wed, Feb 23, 2011 8:38 AM

I think it TV Chinese Oven is meant as a combo smoker/oven. The ones in the restaurants always have a roaring fire and any entree I order only takes about 25 minutes. Sure, it is possible they have half-cooked the item (apparently a common Chinese restaurant technique) or I am getting an entree that was placed in there a few hours ago, but I don't think so. Does anyone know the TV cooking technique?
What I do know about the home Version of the Chinese Oven, is that it is VERY adaptable. It has a grease pan below(see hanging image) is has air vents on both ends (to increase or decrease temperature if needed) and a smoke vent at the top incase you want it less smoky. Also, the fire box tray can be slid closer to the chimney if needed (also for temperature control and faster cooking).
These are all observations-I didn't get an owners manual! :)
Any input would be greatly appreciated. As for recipes, they included some strange incredients like Shasta Tiki Punch. I will have to ask Billy the Crud-as he threw the marinades together.