Kiln Cooking in your
Skutt Kilns and Paragon Kilns.
Although Paragon kilns and Skutt kilns may not approve,
these Kilns are really accurate ovens, and they are self cleaning.
Turkey
for Thanksgiving is really easy Kiln Cooking.
Place the kiln shelf near the
thermocouple where the turkey will be easy to reach.
( see photo below of
Paragon kilns)
Set the ramp to one segment, rate to 400 degrees per hour, temp to 325F and the
hold to 3 1/2 hours depending on the size of the turkey!
(An instant read thermometer should read 180f in the thigh)
Download the Paragon
Kilns
Sentry 12 key programming
Manual click here (pdf)
New York Steak Kiln Cooking Roast for Christmas 1999! 
Download the Skutt
Kilns
Kilnmaster
Manual click here (pdf)
Kiln Cooking a roast in Skutt kilns is exactly the same as cooking it in
oven at home. Purchase a whole New York state roast in a cryovac bag.
Preheat Cooking kiln to 350 degrees.( read about how to operate at digital kiln here
) Rinse the roast and then dry, in the photo above I have been cut in half
so it would fit in the pan and cook faster. Season the roast with
salt and pepper and perhaps a little garlic, roast in kiln at 350 degrees until
it registers 125 degrees on instant read meat thermometer. Let rest for fifteen
to 20 minutes. Degrease the pan juices, and serve on the side. because the
heat in the cooking kiln comes from all around the roast the juices in the cooking
pot do not boil, so they don't splatter.
It is not necessary to start the food at a
higher temp to brown it. The side elements in the kiln act as an rotisserie and
brown the food evenly.
Disclaimer: Both Skutt Kilns and Paragon Kilns would tell you
not to try this. Especially if you fire a lot of lead based glazes. However I am
sure my kiln is cleaner than your oven, really go look!
Send a kiln cooking
recipe to be included in this page
From: THOMAS Z.
This is a fun method of cooking and is sometimes referred to as "Beggars
Chicken".
After washing the chicken, salt and pepper inside and sprinkle thyme into
the cavity. Place lemon skins in cavity.
Mix lemon juice and honey together. Free the skin from the meat by putting
a finger between skin and meat and then put lemon juice-honey mixture underneath
skin. (You can also put lemon juice- honey in a baster with a needle tip and
insert the mixture under the skin.) Put any remainder of juice-honey mixture in
the cavity.
Baste the skin with olive oil and then salt and pepper to taste.
Take heavy duty duty aluminum foil or parchment paper and cover and seal the
chicken in the foil or parchment package.
Roll out 3/8 inch slab of clay dry enough so that it still is pliable and
cover the entire foil package with clay and seal. You can sculpt the clay in
the form of the chicken underneath. Place the form on a cookie sheet and put in
the kiln at 150 degrees for 1 hour to dry the clay somewhat and then raise the
temperature to 350 degrees for another hour and a half. Remove the hardened
clay form and then crack the clay covering with a hammer and remove. Open up
the foil to reveal the cooked chicken. Serve with the juices accumulated at the
bottom of the foil package.
Bon appetit!
Note: Use a groggy
clay like
a sculpting body or terra cotta. I haven't tried this yet but I plan to!
BRANT
