Parameters
Temperature
200°C optimal
150°C to 250°C range
Temperature range for even cooking and browning
Time
1 hour
30 minutes – 2 hours
Equipment
Coal hearth ovenMeat thermometerTongs or spatula
Sensory Profile
Aroma ()
SmokyCaramelizedSavory
Compounds: Guaiacol, Phenol, Vanillin
Taste
UmamiSweetness
Texture
TenderCrispyJuicy
Wine Analogy
Syrah with smoked meat characteristics
Coffee Analogy
Dark roast Sumatran with earthy undertones
Perfume Analogy
Leather and birch tar accord
Culinary Applications
Testi kebabıCappadociaSlow cooking in sealed clay pots buried in coal embers
Çökertme kebabıBodrumLayered meat and yogurt cooked on vertical spit
TandırCentral AnatoliaWhole lamb suspended in coal-lined underground oven