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RTflorida 05-27-2007 09:29 PM

Pompeii oven as a smoker
 
I have not seen this topic addressed lately.

Does anyone use their oven as a smoker?

I've begun experimenting a bit with my oven now that I know some of its tendencies (how long to heat up, how long it retains various temps).
Two weeks ago I decided to 'smoke' two slabs of baby back ribs after making pizza the day before. I had left the coals in the oven until the next day, they were still warm - dome was at 350, hearth around 300. left the door off for an hour or so bringing the temps down to 275 and 225. Put the ribs in, tossed a couple of handfuls of hickory chunks on the coals. Within 5 minutes the hickory began to smolder, closed the door nearly all the way and tried my luck.
4 1/2 hours later I had the best ribs I've ever eaten. Fall off the bone, smoked through and through, moist. Forgot to mention, I was concerned about them drying out, so I used an enameled broiler pan and put 1/2" of water in the bottom. every 1/2 hour I would peak in, and had to add more hickory a couple of times.
Feeling really lucky, for the last hour I also added 6 ears of corn, still in the husk with the silks removed. I've had grilled and 'campfire' corn on the cob - but this corn was incredible (if you like hickory). Never have I had 'smoked' corn. No burned or popped (or dried out kernals).
Thinking I was on to something, I decided to attempt this again today (after 6 pizzas yesterday). AGAIN, success.

I'm certainly not a tried and true smoker, but I have to say, once you have a feel for your oven, it can be used as an effective smoker. The smoldering hickory kept my hearth and dome within 200 - 250 degrees the whole time. I know, die hards will say 180 - 220 is ideal. Hey, I'll attempt that next time.

My point, I've seen many old posts about those planning to build a separate smoker along with their oven, or asking how to tie the two together. If your like me and what to do a lot of pizza, a little roasting, and a little smoking, your Pompeii oven will do an incredible job - without building anything more.

Anyone else been doing this?

RT

Chris 05-27-2007 10:26 PM

Re: Pompeii oven as a smoker
 
Quote:

Originally Posted by RTflorida (Post 10845)

Anyone else been doing this?

RT

Not yet, but I'll be trying it out soon! Thanks for the inspiration!

billrd 05-28-2007 03:55 AM

Re: Pompeii oven as a smoker
 
Sounds good RT, did you soak the hickory chunks or put them in dry?.
Bill

edschmidt 05-28-2007 06:07 AM

Re: Pompeii oven as a smoker
 
I have been expiramenting using my oven for smoking lately as well. Pull out some coals and seal them so they stop burning. The next morning I put them in a coffee can which I poked a bunch of holes in and light with a piece of newspaper. When they get good and hot (10min) I drop on applewood shavings which I poured some bacon grease on. I immediately get tons of smoke for 1 hr. or more from the first hadfull. The only thing I have been wondering lately is whether I should either suspend the meat, or build an elevated wire rack to get the meat closer to the cieling for optimal smoke infusion.

RTflorida 05-28-2007 06:50 AM

Re: Pompeii oven as a smoker
 
Bill, dry works fine. There isn't enough oxygen for it to actually flame up.
On second thought, when I remove the door the hickory will start to burn withing about 20-30 seconds....snuffs out as soon as you put the door back on, and the smoke just rolls out the chimney. Controling the amount of smoke is my next step...I actually used some large chunks of wood, which smoked a lot. Will try smaller and less wood the next time and see what it does.

RTflorida 05-28-2007 06:55 AM

Re: Pompeii oven as a smoker
 
ed,
your on to something. What about one of those campfire racks? They are elevated - meant to be place over a campfire. The ones I've seen are folding, so you could easily get it in and out of the oven.
Just a thought.

telehort 05-31-2007 01:46 PM

Re: Pompeii oven as a smoker
 
I am not done with my oven yet, but I have been looking forward to trying smoking in it. I am part of a competiton BBQ team so I am glad to hear that someone else has tried this and that it works.

jaclinto 07-24-2007 12:03 PM

Re: Pompeii oven as a smoker
 
I would like to do that

david s 10-27-2007 06:11 AM

Re: Pompeii oven as a smoker
 
Have tried the wood chips in the tin technique- worked well. I did sausages and smoked them for about three hours- very smoky taste. Have also tried throwing in half a handful of hickory chips onto the coals just before putting in a roast chicken and vegs. ....... excellent! and easier

edschmidt 10-28-2007 08:56 PM

Re: Pompeii oven as a smoker
 
My father in-law just gave me some alaskan salmon which I will try to cold smoke in my oven. After all these ovens retain heat, they must retain cold as well, so I am planning on piping in applewood smoke with the dome below 70deg. Ill let you know how it works.


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