Hi everyone,
I'm just toasting some oak and I've been searching the forum for a few explanations.
what do people use as a guide to help them get the right toast? I know everyone's ovens/bbq's are different so time and temp will vary. But I'm working on 200 deg for 2 hours but the heat in my bbq is all over the place.
I'm guessing that light toast is just a slight color change
Medium, nice dark brown
Heavy, very dark brown right through the stick.
Have i got this right? Or should a heavy toast be almost charcol? Some of the ones that were closer to the flame have gone black and you can snap them with your hand, is this too far gone?
Any help/guidence will be great.
Cheers