Adding a smoker

[Yahoo-Archive]

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.

James

[RCLake]

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.

hillcountryoutdoorkitchens.com/smoker.htm

[wlively]

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.

[JoeT62]

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....