At temperatures of 300+°C the Harrison will quickly imbue steaks, game and flat breads with the unique flavour of being cooked on solid-fuel. It is here that the maillard reaction kicks in and the sugars in food take on the distinctive flavour of being browned. The high heat locks in moisture, making this is an especially good way to cook langoustines and vegetables. Grill on the steel racks for more direct intensity to achieve attractive charred stripes.
Hot & Cold Smoking
When cooking at higher temperatures with charcoal or wood, dishes can be infused with a seriously smoky flavour by throwing natural or flavoured wood chips straight onto the coals. Furthermore, to cold-smoke at 10-15C, insert wood dust in a cold-smoke generator into the ashtray and enjoy your own smoked cheese, fish, bacon, ham, garlic or fruit. Full infusion takes between 5-10 hours, so can be left overnight.
At 150-200°C the Harrison can used for baking breads, cakes, fish and pastries, using the highest shelf position to capture the highest heat. Another ideal condition Harrison offers for baking is that temperatures do not fall quickly if the door is opened - the Harrison ensures even-baking as the heat is held consistently inside the oven.
Warming and Resting
The only part of the Harrison Oven that does not contain heavy insulation is the top of it. This design feature means that the temperature on the top of the oven is perfect to rest steaks, heat sauces and keep dishes warm, a valuable extra surface area during a busy service.
Joints of meat cooked over charcoal or wood at 100°C enable the meat to become so tender that it is easily pulled away from the bone. Due to the unique way that Harrison cooks, this negates the need for a rotisserie. The ease of controlling the Harrison at temperatures as low as 80-90°C makes it perfect for ultra low and slow cooking.
At 150-200°C Cooking at high heats in a Harrison oven seals food, which locks-in moisture and steams food from within. Vegetables can be charred directly onto the hot coals, which blackens the outside and steams the insides. For a more gentle steam; a water bath can be added beneath food, or food can be wrapped in baking paper and steamed in its own juices.
|300°C+||Direct, conduction, radiation||Tomahawk steak, flat bread, pizza, pastel de nata|
|250°C+||Direct, conduction, convection, radiation||Charred asparagus, whole seabass, roast duck, shakshuka|
|150–200°C||Convection, radiation||Sourdough loaf, banana bread, steamed brocolli, grilled figs|
|100°C||Direct, convection, radiation||Beef bourginon, roast leg of lamb, ratatouille|
|80–90°C||Convection, radiation||Pulled pork, oxtail|
|10–15°C||Cold smoke generator||Cheese, fish, bacon, ham, garlic, fruit|
“Cooking with the Harrison oven is something of a physical experience. If that is inevitably the case with cooking on solid-fuel, it is especially so with a Harrison.”
Co-chair, Guild of Food Writers and food historian
Created to be used in world-class restaurants as well as the beautiful kitchens and gardens of a home looking for something rather different, this oven has been designed to encourage the chef to develop an instinctive understanding of how to cook with their Harrison. Its result is exceptional flavour and texture.
The theatre of cooking with the live-fire of a Harrison also makes it suited to being used where those you are cooking for can see, feel and share in being part of that. The portability and ease of indoor or outdoor installation means that could be in a garden for lunch or maybe as part of a Chef’s Table, or in the kitchen for dinner.
The choice of wood or wood chips used will have a subtle but distinctive impact on flavour, and the same is true of the choice of charcoal too. Harrison ovens recommend using charcoal and wood from companies that only use 100% sustainable British woodlands.