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...