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  #11  
Old 10-30-2012, 09:09 PM
Apprentice
 
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Default Re: Newbie Pizza Oven DIY HELP!!!

He needs to retrofit it for a smoker. Sure, you can slow roast in the WFO, but it ain't smoked. And forget about cold smoking in the WFO.
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  #12  
Old 10-30-2012, 09:20 PM
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Default Re: Newbie Pizza Oven DIY HELP!!!

Why can't you smoke in a WFO, I do it all the time, from turkeys to pastrami.
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  #13  
Old 10-30-2012, 09:28 PM
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Default Re: Newbie Pizza Oven DIY HELP!!!

We'll agree to disagree on that point, since the choice of smoker is practically a religious topic. But I doff my cap to you if you can manage a long sub-80 degree cold smoke in a WFO. I only attempt it in an offset smoker with very accurate temperature control equipment. Although I suppose you could do it with one of the smoldering trays I've seen, but I sort if think that's cheating.

Last edited by azatty; 10-30-2012 at 09:36 PM.
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  #14  
Old 10-31-2012, 12:58 AM
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Default Re: Newbie Pizza Oven DIY HELP!!!

Never claimed I cold smoked in the WFO, but my WFO is 1000% better smoker, than my modified Brinkmann ECB smoker. Whats the smoldering tray, trick?
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  #15  
Old 10-31-2012, 06:41 AM
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Default Re: Newbie Pizza Oven DIY HELP!!!

One product I've seen is a square pan that has spiral walls inside the pan. Sawdust is placed in the channels made by the spiral and is lit at one end. It smolders and because the sawdust doesn't flame up, the temperature stays down.

I'm a bit of a snob about smoking, so take what I say with a grain of salt. I design my own smoking equipment and have it custom fabricated, and so there's the source of my opinions about the matter.

What's your method for smoking in the oven?
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  #16  
Old 10-31-2012, 12:23 PM
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Default Re: Newbie Pizza Oven DIY HELP!!!

Hi Azatty,

Do you do mostly curative smoking to preserve or flavor enhancement smoking? My method is quite simple, I plan my smoking around the third or 4th day after firing my oven, have oven saturation around 150-200 degrees, depending on what I'm smoking, make a small fire, using cherry or lemon wood. I place my cast iron grill grid on top of two column of 3 bricks, so the meat is in the dome area where the smoke is saturated, seal the door to smother the flames, check on it every hour or so to allow air to rekindle the wood to fill the dome with smoke again.
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  #17  
Old 10-31-2012, 03:15 PM
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Default Re: Newbie Pizza Oven DIY HELP!!!

laurentias,

Heading to Tokyo today. Wish i was in your neck of the woods and would have drpped by to see your wfo
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  #18  
Old 10-31-2012, 05:30 PM
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Default Re: Newbie Pizza Oven DIY HELP!!!

Sounds like it works. That's sort of what I figured you have to do with a WFO.

I smoke to cook the meat, 12-18 hours, with a constant flow of fresh smoke. I typically use a mix of oak and pecan, although I just bought some almond? When my offset is running, you can see the smoke passing through the chamber and out the chimney. So the big difference in technique is that you're using stored heat and smoke while I use constant flow of new heat and new smoke. The temperature is controlled by restricting air flow with a chimney damper or vents on the firebox.
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  #19  
Old 10-31-2012, 05:38 PM
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Default Re: Newbie Pizza Oven DIY HELP!!!

Hi Russell,

When are leaving and how long will you be in Tokyo? That in my neck of the wood so to speak.
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  #20  
Old 10-31-2012, 07:19 PM
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Default Re: Newbie Pizza Oven DIY HELP!!!

the smoking conversation is pretty far afield here - but I just had an idea based on azatty's comment:

could one rig up a good hands-off smoking approach with the WFO using a door that had inflow and outflow ports, where one had a fan that was managed by a temperature controlled PID? basically set the thing up to maintain a low temp fire that the fan keeps supplied with fresh air?
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