New guy with smoke and heat question...

[NYC]

Believe me, those weren't my words. I find the level of knowledge and will to help here invaluable. I was less than happy to hear those remarks myself although sort of expected them. We're all human and make mistakes but it takes a big person to admit one and correct it and unfortunately, this manufacturer failed that test.

[Forno Gator]

Found a couple ways to reduce smoke. Biggest idea is start the fire slowly and build it up.... avoid using paper or cardboard... use kindling at first. Use the door on an angle with the opening being about 3 to 4 inches to allow draw and force smoke up the chimney without suffocating the fire. Preheating the flue helps at first as well.
A good hardwood like fruit wood (we use apple/cherry and apricot) helps allot.... no green wood and avoid sappy woods. I increased the length of our chimney and that helps draw the smoke. Have seen indoor wood fired ovens with a vent placed in front of the opening to draw any smoke that escapes out of the oven. Would be a shame not to use the oven.