Pompeii oven as a smoker

[asudavew]

Originally Posted by brokencookie

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.

[Mountian Mick]

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 ,