Owners Manual

From slow roast pork butt with hickory smoke, to a shoul-
der of lamb with roasted vegetables. The possibilities are
endless.
The Dome’s thick stone, dense insulation and rope
sealed door combine to create the perfect cooking envi-
ronment for slow roasting over long periods. While the air
vent allows you to control the internal temperature of the
oven when cooking with wood or coal.
And if you’re in the mood for something a little differ-
ent, add in apple, maple or whisky oak smoking chips to
the fire for extra flavor.
4
From the Kitchen : Slow roast & smoke