BBQ Smoker under Pizza Oven Outdoor Fireplace Design Discuss BBQ Smoker under Pizza Oven in the Outdoor Kitchens and Living Rooms forums; This is my second oven. The first one was sold with our house and will forever be missed. The most ...

[Jonathontd]

This is my second oven. The first one was sold with our house and will forever be missed. The most important lesson I learned from my previous oven was that I would like to use that space under the oven for something more important than storing wood. My idea is to build a Smoke pit that vents into the chimney from the oven.

Some potential problems I have already thought of:

1. The smoker will be low to the ground
2. I will have to build a permanent form for the hearth base because the typical open space under the oven will be consumed.

Has anyone attempted such a design? Any thoughts?

Jonathon

[macaudle]

I was thinking put a smoker box off of the vent from the oven. It would be smaller but wouldn't need two burning spaces. and I was also thinking to drop the height of the oven to not waste space, or do something different as well. Maybe put an outdoor oven or a fridge in there.
Mike

[christo]

The ash slot used to be a part of many of our designs.

I always wondered if that could be put to good use as a conduit to put heat and smoke into the oven with a door in place.

Small smoker fire beneath and the smoke and heat is funnelled into the dome for a days worth of smoking texas style beef brisket or North Carolina Barbeque.

I posted some links to a Japanese Pizza oven on here a few years ago. I think it's similar to what is lately heard around here as a white oven. That guys design could easily be used as a smoker.

Christo

[christo]

heres a pic and a link to the original posts. Glad I put some pics on here as the web link no longer works.

http://www.fornobravo.com/forum/f6/f...above-439.html (Fireplace Below/Pizza Oven Above)

For pizza days I'd be tempted to block off the hole in the back and make the fire inside the top dome.

the cool thing was that you could build a fire on the bottom level and use the middle grate to grill, too.

christo

[EADavis]

Originally Posted by christo

The ash slot used to be a part of many of our designs.
Small smoker fire beneath and the smoke and heat is funnelled into the dome for a days worth of smoking texas style beef brisket or North Carolina Barbeque.
Christo

Mmmmmmm......Eastern North Carolina Barbeque...<drool>

[Jonathontd]

I built the smoker and routed the chimney out the back and over the dome. Pictures will be up in the coming weeks. The draw is great and we have smoked more meat than you can imagine. Two old boiler doors make up the front.

More to come.

Jonathon

[Loren]

I just saw your post and I am interested to see what you came up with. Do you guys have any informaiton or links on how to smoke a brisket or ribs as Christo mentioned?

If you scroll down the fifth post here: http://www.fornobravo.com/forum/f18/...vens-7609.html (cold or hot smoking meats in our ovens?)

You can see my post about smoking and a link to my oven. I have planed to adapt a sheet metal flu from the ash slot to the inside of the oven. I have the same idea as you but will use the method.

Loren

[Jonathontd]

I am attaching a picture of my idea. It seems to work fine routing the smoke out of the back of the smoker and then over the dome into the chimney. More to come.

[dmun]

That's fine for a freestanding oven, but if it's going to go past a building inspector, you can't vent two wood burning functions with a common flue.

[Jonathontd]

I am going to make the chimney slightly wider and vent them separately up the same stack. The smoker works better than expected. A guest from Houston says that it produced meat as good as anything she has had at the best bbq places in Texas.