Smoking in a Wood fired oven

[seanp]

Nice looking smoker Dave. Might look for a large pot like that here and give it a go on my little (18") Weber. I like that set up for hanging sausages. For pork, beef or chickens I put a few red engineering bricks in my 26" Weber and build and use a modified minion method on one side and put the meat on the other with appropriate drip tray. The bricks hold the lump tight and also keeps the temps stable. Actually when I lived in the States I had a vertical smoker like the smokey mountian and would use bricks in that too and never really used water. Couple chunks of seasoned fruit wood and worked a treat.

So when you do a big burn in your WFO it removes all the soot from smoking? Don't know if I read that correctly.

[cobblerdave]

G'day
Yes you read that correctly. No soot. It's burnt off in the heat.
The WFO diferent. Within 10 mins of lighting a dry oven with dry wood, you have no visible smoke. It's burnt in the top third of the oven before it can excit the entrance. Within 15 mins the top of the oven will be burnt clear of soot and this continues down and the complete oven will be clear within an hour. Clean clear walls and burn a 2 to 4 hour fire and the whole structure is saturated with heat ( and you full of pizza)
A fully insulated oven closed of with an insulated door after clearing out the ash and you have an oven that doesn't smell of smoke. That you can use over 2 to 3 days.
It's a mass oven, you cook to the cooling temps long after the fires removed. It's a completely diferent way of thinking compared to a charcoal kettle or smoker.
Regards dave