Old 03-21-2005, 06:37 AM
Join Date: Mar 2005
Posts: 239
Default Adding a smoker

I was asked today if anyone had installed, or thought of installing a
smoker next to their brick oven. The idea was to re-direct the smoke
exhaust into a separate chamber for "cool" smoking for fish, etc.

Has any done, or thought about doing this?

Thanks for the input.

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Old 07-11-2007, 03:15 PM
RCLake's Avatar
Join Date: Jul 2007
Location: Corsicana,Texas
Posts: 433
Default Re: Adding a smoker

My initial research was to build a brick smoker for briskets and ribs and that's when I came across brick ovens. I'm planning on starting this fall once our Texas heat dies down and I like the pompeii approach versus the casket approach but still researching to see how this oven would do on a brisket. I found this website that shows their construction of both. I haven't called them yet but I'm still wondering if I need both.

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Old 07-11-2007, 06:48 PM
wlively's Avatar
Join Date: May 2005
Location: Spring Branch, TX 78070
Posts: 384
Default Re: Adding a smoker

Do a forum search. I remember someone mentioning usiung the oven as a smoker and it working quite well.

I plan on experimenting with that since you can trap the smoke with a door and the residual heat storage a brick oven gives would make it great for holding temp. I am too lazy to do like my brother in law, get up very easrly, then tend the smoker on/off all day. Much better to place it in, leave for 8 + hrs and come back when it is done.
Wade Lively
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Old 07-11-2007, 07:11 PM
JoeT62's Avatar
Join Date: May 2007
Location: Massachusetts
Posts: 174
Default Re: Adding a smoker

Here's a thread on it:
http://www.fornobravo.com/forum/f12/...oker-2021.html (Pompeii oven as a smoker)

I plan on torturing many a brisket in this manner....
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