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Welcome to the Brick Smoker page! - Page 3

post #41 of 43

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

post #42 of 43

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 .
post #43 of 43
Thread Starter 
Quote:
Originally Posted by Moikel View Post


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 .


Thank you for putting that up.   I'll see if I can find it.

 

Lucky you!   We're going into winter here.   I'm getting to old of 10F and snow.  :-)    Lots of luck fishing!

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