Welcome to the Brick Smoker page!

All good comments & yes, wood ovens for pizzas run hot, but they can be cooled down for baking bread etc

You are correct about the draw with door being about 63% of ceiling height, I built my oven from scratch after many months of research

I was thinking regarding using one for smoking, that if you run a fire at the rear of the oven, partly plug your flu & then make a door with some  holes or gap at the botom to allow a draught in, then you should be able to contain smoke maybe & still have flow

The original Cob ovens never had chimneys, just an angled back front opening that would draw in & out the same opening

Still it does pose some intersesting possibilities...


Regards,

Phil

That's the cover.i don't know if Oven crafters is still going but they were in Petaluma CA
I figure it's about what you want to cook. I have an MES so I don't need another smoker here but I have a spot & no smoker at the weekender.
That's a whole new build & it's fishing season so it's not high on the list of to do's .