Hello to all! I live in the beautiful city of San Diego and I am totally new to smoking. I spend much of my time in the country of Amazing Thailand. I just returned from a nine month stay and during that time I made a Clay Pizza Oven. Cooking pizza,chicken and pork in the oven next to a wood fire gave me much pride and of course the food was absolutely delicious. I did a small pork loin that melted in my mouth, no knife needed. I learned to be able to control the heat by trial and error, not with-out some food not being eatable. There are hard woods available and because my girlfriend is a farmer we can select the hard wood to use.
Ok, Here is my question... Can I smoke meat in my clay oven? The area inside the oven is about 30 inches in dia by 15 inches high. The walls are 20 cc thick with a small vent near the front and a twelve inch door. . I have had the temp inside about 600 degrees f and the walls on the outside are cool, no heat escaping. I know those temps aren't needed but the thick walls should help control the low temp for smoking.
Happy to be here and am ready to learn from the Pro's.