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  #21  
Old 04-19-2008, 03:38 PM
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Default Re: Pompeii oven as a smoker

Quote:
Originally Posted by brokencookie View Post
I am considering abandoning my smoker plans ( they were only an afterthought to the oven) and I have one last questions before using the big pink eraser.

Is anyone having problems with residual smoke in thier ovens ? I know that dedicated smokers can develop quite a coating of residue on the inside. Does running your oven up to pizza temp clear out this residue ? or do all your pizzas have that smokey flavor.

Thanks
Bruce
Usually no smoky flavor in the pies.

The high temps burn the dome clean as a whistle.
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  #22  
Old 06-15-2008, 09:22 PM
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Default Re: Pompeii oven as a smoker

Hi Yes we love slowly smoking hams bacon and chickens in our oven nice a slow heat and lots of smoke I use wood chips of hickory & plum that as be soaked in water for 1 to 2 hours just place on the hot coals ,
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