Did you hear? We’re COOKING LIVE with the Josper at NRA 2012 in Chicago! Be sure to stop by Booth 5645 beginning tomorrow to see what all the fuss is about.
Archive for the ‘Equipment Info’ Category
Wood Stone Corporate Chef Frank Milward recently traveled to Portland, Oregon to visit The Woodsman Tavern and their Chef, Jason Barwikowski. The Woodsman Tavern installed one of our new Josper units in January this year and Frank was eager and excited to see the piece in action. He wasn’t disappointed! “Owner Duane Sorenson has poured everything he has into the tavern. His positive attitude is reflected in just about everything and everyone that we interacted with at Woodsman,” said Chef Frank.
Chef Frank spent a day shadowing the crew in the kitchen at The Woodsman to observe how the unit was working and to gain some perspective on how to better support this piece in the field. Chef Frank shared, “Most of the staff are all-in at The Woodsman – they are there because they love being part of something real and something they can take ownership in. They know that every day will be different and a learning opportunity. They respond with integrity – because that is what has been modeled, and it shows.”
The Josper was fired in the morning with a few pounds of charcoal and wood (Woodsman primarily uses apple wood but they switch it up from time to time). They started the day by smoking some local handmade venison sausages, along with lentils and other menu compliments. As lunch approached, they increased the temperature in the Josper to cook half chickens, meats and roast vegetables. Shortly before dinner, the Josper was charged with even more charcoal to create an intense environment to deliver The Woodsman signature entrees and appetizers such as the cured ham, pork chops and according to Chef Frank, “The Off the Hook, Whole Roasted Trout”.
But with the installation of a shiny new toy (in the guise of a Josper by Wood Stone Charcoal Broiler Oven – only the 11th of its kind in the states), Woodsman Chef Jason Barwikowski opens up about the vibe of The Woodsman Tavern and the menu that has evolved, highlighting southern artisan ham, Pacific Northwest fresh catch, sausages and more. “It’s a unique product,” Barwikowski said, who has spent time in the kitchens of Tastebud and Ned Ludd to gather some “fire”cooking experience. “You don’t get the same flavor, even cooking with live wood, because the smoke goes up. It’s the raddest piece of equipment that I’ve ever cooked with in my life. It’s nuts! So simple but so capable; the most rewarding cooking tool I have ever used. At the same time, the Josper is a very artisan piece of equipment. It will continue to propel us forward while embracing local ingredients combined with traditional methods – it will keep us creative.”
Wood Stone is heading to NRA 2012 with big news! We will not only be showcasing our Josper by Wood Stone Charcoal Broiler Oven, but we will be COOKING LIVE! That’s right. So make plans now to stop by booth #5645 and see how this oven, that has over 22,000 customers around the world, is finally making its mark in the U.S.A. Hope to see you there!
Recently we had the opportunity to experience a great UK concept featuring a Josper called Busaba Eathai in London. This concept was originated by Wagamama, Hakkasan and Yauatcha creator Alan Yau. For those of you who think the Josper is just for Spanish or Continental Cuisine, think again. This modern Thai eatery features a smart application of the Josper for their grilled menu. The Tamarind char-grilled duck was fantastic; the Josper taste pops, bringing the flavor of the duck to full bloom (note to reader: had to work that in, Busaba means flower in Thai – never miss a pun if it’s in two languages!).
A big thank you to Ken Winch of @SeftonHornWinch for introducing us to this great concept, and sharing a great meal with us at the Westfield Stratford City Busaba. For those unfamiliar with the locale, this restaurant sits literally at the gate to London’s new Olympic Park, situated in the heart of the London’s east end. Keep an eye out for it in the background of the TV coverage this summer. From Busaba’s front door you can clearly see the 115m tall sculpture ArcelorMittal Orbit, designed by Anish Kapoor, which has been chosen to be the 2012 London Olympics monument. Even through the confusion of construction and the fall twilight, it looked stunning. And, it’s 22 meters taller than the Statue of Liberty!
Busaba Eathai is not the only Josper user in London doing Asian cuisine. Hakkasan in Mayfair also uses a Josper and is one of 7 restaurants in London to receive a Michelin star in the most recent Red Guide, for the whole list see The Michelin Stars Are Out and the Jospers Are In.
- Merrill Bevan, VP • International Sales & Team Building
Want to see the Josper by Wood Stone live? Don’t miss the Josper by Wood Stone booth #5645 at the upcoming NRA show in Chicago (May 5th-8th)!
Michelin has released its annual Red Guide. This renowned hotel and restaurant guide, which hands out its highly-coveted Michelin stars sparingly, caught our attention this year. In the UK alone, 7 restaurants received stars which feature Josper ovens: Alan Yau’s new Hakkasan in Mayfair, Jason Atherton’s Pollen Street Social, the Italian wonder L’Anima by Francesco Mazzei, Chapter One with Chef Simon Cotterill, Gordon Ramsay’s The Savoy Grill, AA’s UK Chef of the Year Martin Wishart’s eponymous restaurant in Edinburgh, and finally Dinner by Heston Blumenthal at the Mandarin Oriental Hyde Park.
Take a virtual tour of these amazing restaurants by following the links below—just don’t do it on an empty stomach!
- Hakkasan Mayfair
- Pollen Street Social
- Chapter One
- Savoy Grill
- Martin Wishart
- Dinner by Heston
If you want to learn more about the charcoal broiler oven that’s in all of these restaurants, this May 5-th to 8th we will be cooking live at the National Restaurant Association Show in Chicago in the Josper by Wood Stone booth #5645.
Wood Stone friend & recent Top Chef Masters winner, Chef Floyd Cardoz, has opened his new restaurant called the North End Grill. It features two Jospers and a Plancha in the kitchen and has been getting rave reviews. Here’s a recent article from the New York Times: Five Dishes at North End Grill. Congrats, Chef Floyd!
4 whole pork loins were recently prepared in our test kitchen for a Rebound of Whatcom County dinner. Smoked to perfection, this pork looked AMAZING! We just had to share.
- 3 Lbs Mesquite Charcoal
- 1.5 lbs Apple Wood Chunks, 8 oz ea, water-soaked at least one day
- 4 whole Piri-Piri marinated pork loins
Process using the Josper by Wood Stone Charcoal Broiler Oven
- Start mesquite – all dampers open – center front of cast iron grill grates
- When charcoal 50% ignited (glowing),add Apple Wood chunks
- Cover with 1/4 pan or perforated 1/2 sheet pan to diffuse heat and smoke
- Close both dampers
- Introduce pork loin (tempered 30 minutes) to 2nd from top grill grate – try to leave a little space between loin for heat and smoke movement
- Watch thermometer – use internal oven thermometer. It should be below 100 for the first hour
- If fire and smoke start to die, open lower damper half way until coals are glowing and Apple Wood smoking – then close damper
- At one hour turn pork loin over
- At this time (1 hour add 2 more pounds of charcoal) add 2 more pounds of charcoal
- Open bottom damper halfway until loins reach proper internal temperature – total time about 90-120 minutes
- Rest, chill, slice or slice to order and re-heat
- 1 C olive oil
- 1 red bell pepper, seeded & chopped
- 3T Garlic Ginger Puree
- 1/2 C lemon juice
- 1/2 C white wine vinegar
- 2T crushed red chilies
- 2T cinnamon
- 1T Searing Seasoning
- In large Saute pan heat olive oil until simmer
- Add pepper, garlic, lemon juice & vinegar and simmer for 10 minutes
- Add peppers, cinnamon and searing seasoning and simmer for another 3-4 minutes
- Rub marinade over meat and place in tightly covered container. Allow to marinate over night.
Looking for a grill that has more power and can cook small and large items simultaneously? Look no further. The Wood Stone Plancha can reach and maintain higher temperatures that a traditional grill or flattop (800 degree F). With independent zones and better heat retention and recovery, it’s a great addition to any project! For more information, download our sales sheet or visit the Plancha product page on our website.
We know you’ve seen them around. Mobile food is ALL the craze right now. If you are interested in joining in on the fun, we have the perfect pieces of equipment for you! Like our friends at Your Pie, perhaps you’re looking to boost your business with a little fun PR or maybe expand your concept to include catering? A mobile oven is perfect! With two sizes to choose from (Bistro 4355 and Mt Adams 5′) you are guaranteed to find an oven that will meet your needs.
Interested in learning more? Call us at 800-988-8103 today.
Boldly going where no oven has gone before…
The rectangular Wood Stone Fire Deck (FD) series was developed to accommodate installations that couldn’t use a traditional round stone hearth oven. It’s innovative design allows customers the opportunity to install stone hearth ovens in buildings were space wouldn’t allow another shape. This is the proverbial “Square Peg for a Square Hole” solution.
There are some important differences in the Fire Deck that are important to note. Because of the rectangular shape, several of the wider FD ovens including the Fire Decks 8645, 9660 and 11260, require a heat source on both ends of the chamber. This is different than our Mountain Series ovens which can operate on a single internal heat source.
The heat at the opposite ends of these Fire Decks can be supplied by either a gas flame on both ends, or a single gas flame with an opposing wood fire (or in the case of the 9660 or 11260, wood or coal). This is especially important to note when one of these wider Fire Decks is specified with only one Radiant Flame Flame burner, with the intent to burn solid fuel on the other side. When specified this way, the customer will need to burn wood on the opposite side to achieve proper performance. (Note: conversion to gas is always an option if solid fuel becomes challenging for supply, venting or neighbor issues).
We bring attention to this fact because it is a little different than our round Mountain Series (MS) ovens and worth noting when selecting your oven. The Mountain Series ovens, because of their shape, are designed so a single internal heat source creates more than enough radiant heat. In a MS oven with a radiant flame (RFG), when vented correctly, wood may be burned or not burned, without affecting the oven’s capacity to maintain temperatures.
Exceptions to the rule: Because of its smaller cooking chamber, the Fire Deck 6045 can operate with a single internal heat source (gas or wood). And for our largest Fire Decks, the Fire Deck 9690 and 11290 (the ones that are 90 inches deep) there are two radiant gas flames going the full depth of the oven, and because of the high output of BTUs and these ovens’ deeper dome, they will work with an internal heat source on just one side.
If you are interested in Wood Stone Fire Deck ovens and have any questions about fuel configurations, please call us: (800) 988-8103.