Can you use a wood fired pizza oven as a smoker? Pulled pork in a pizza oven
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- čas přidán 23. 07. 2024
- Like my offset smoker, my La Piazza Piccolo wood fired pizza oven burns wood for flavour, has a damper and a smoke stack... so can we turn our pizza oven into a smoker or are we better off sticking to just pizza? To find out I fired up my pizza oven to smoke some pulled pork.
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#pizzaoven #smoker #pulledpork - Jak na to + styl
Great video this week, just what I’ve been looking to understand, can’t wait for your round 2!!
Awesome! Thank you!
I have a video of this with my brick oven, the heat retention works very well with brick, I used pellet smoke tubes to get the smoke flavor. Glad it worked for ya.
Thanks.
Interesting approach! Good job, and that treat for the patient pup at the end was well deserved!
thanks!
I realy like the way you did it calculated with a mix of feuls and preparation.
thanks
Enjoyed this very much! Would love to see you run this back for round two. And yeah, would love to see you cook more in the wood fired oven!
Amazing experiment James! I wonder if using the wood rack as a kind of heat deflector would help control the cook too? Or maybe butterflying the shoulder instead of trussing it so there's more surface area to absorb smoke? I can't wait to see attempt #2!
I have a brick oven that I smoke in too. I use a smoke tube to get more smoke in the oven as the fire burns to clean. I have also used charcoal to extend the heat without the fire, and it does work. I am going to try the short pieces of wood like you suggested to see if I can have better heat retention in the oven.
Hi James, this was an excellent video!
Your the man when it comes to figuring out every method on every piece of cooking equipment!
looks Yummy!!
Cheers Friend!
Brad.
Thanks 👍
Cool experiment!
Thank you! Cheers Sylvia!
A wonderful experiment, specially in a situation that someone has access to a pizza oven without access to smoker or charcoal grill. This experiment also serves as a reminder that it takes time to develop smoke. If very little smoke flavor had been imparted in two hours time exposed to wood fire in a pizza oven,
not much smoke gets transferred to a pizza pie in 90 seconds.
I would like to see another pulled pork, ribs, chicken and brisket in the pizza oven. I looking at buying either the pizza oven which would fit my backyard better or an offset. If you can get offset smoke taste in the oven, than it is the oven for me. Thanks for all the great videos as they are keeping me interested in smoking and grilling while stuck in an apt.
Great trial James. Never hurts to learn a piece of equipments capabilities.
Definitely need to be lower next time
i have used charcoal briquets in the snake method and added smoke using a cold smoke pellet holder. was able to keep the temp low and generate lots of smoke in my pizza oven
Great idea!
Thanks!
Appreciate your equipment reviews/cooking demo's
since they are the best thing going on You-tube. (imho)
Yes, I would like to see you stretching the performance
capabilities of the pizza oven. i.e. Maybe some whole
fish of various sizes (sm.-med.-lg.). More seafood oriented
in our household. (mussels, shrimp, oysters, lobster, crawfish
or simply most anything seafood)
Thanks for inviting us to comment like this.
BOL always, 😄
Thanks, will do! Cheers John
Nice, gotta give it a go!!
Thanks Ian
I know this was a while back but I reckon if you didn't have it so high in the oven it may have not been as dark on the top and you could have left it unwrapped for longer to get more smoke flavour. Great video and certainly shows me what can be done. I'm just about to buy a wood fired pizza oven and I'll be doing lots of stuff in it, not just pizzas. Thanks for all your videos
I have smoked many meats in a large wood burning pizza oven. The heat stays well over 200 degrees for several days
with wood pellets for smoke.
What a great experiment - awesome first try, would maybe another chunk or two of the cherry wood also help to improve the smokiness impact ?
Great suggestion!
Great video. A lot of this depends on the build of your oven to how much you would have to tend to the fire/give you consistent temps. I heat my Terraforno Maggiore oven for pizza and then am able to remove all wood & coals (some times I leave the coals there) and it will cook all night long - holds heat for up to around 26 hours which is really cool to wake up to a roast or brisket, ribs almost done (benefits of great thermal mass oven design) :)
thats awesome... my little guy cant run 26hrs lol
I don’t see the link for the cast-iron, ceramic roasting pan ?
Certainly interesting! I'll be curious to see how round 2 does. Maybe don't even get it heat soaked, just a small fire from the get go and lots of air movement. 🍻
Good idea
Hi James, I'm thinking of buying a La Piazza wood oven. I have a question for you regarding flue smoke. How much do you make at various phases, ie. fire up, during the cook, etc.?
You can see more smoke types in this video - czcams.com/video/MNueJPVdh3U/video.html
But as i am in a covered area i would want the fan i have but with it, it's fine... the only issue is adding fresh wood that doesn't combust. either heating the wood first so it combusts right away or hitting it with the torch when you add it to get combustion solves the issue
What type of material are your countertops? I like them
thanks, granite
Interesting cook. How about trying hickory smoking wood to increase the smoke level. I have forgot what you have cooked in the oven, but I love salmon and chicken if you have not cooked these yet.
100% on the list to do
You could let that sucker huff with a dirty fire for a few hours before ramping up the temps. The cold meat only takes on smoke for the initial 4-6 hours of the cook (allegedly).
Can you do a pizza on an offset and a kamado without any pizza oven attachments? I wanna do it but not sure how
Will try it
I done smoked pizzas in my Green Egg that were fantastic. Great brown bottom with smoked melted cheese on top. Not sure what the KJ pizza oven does to improve and if it is worth the money. Maybe James can test this with just a couple of pizza stones vs the Pizza cooking tools.
Now that you have a variety of cookers I wonder if you could set up a video deciding what you would own if you could only own one cooker. I love my ceramic smoker but actually my wife prefers the simpler cleaner taste of most foods cooked over natural gas.
I would experiment with different charcoal, my wife is smoke sensitive so we use Fogo a lot as some of my earlier favourites like JD and KJ were too strong on smoke for the family to like it.
The KJ is the sports utility vehicle of BBQ, it’s hard to beat for having just one as it can technically dabble as a smoker, pizza oven, grill etc even though on a special use case basis it normally doesn’t beat my specialty tool like a pizza oven or an offset etc where you sacrifice a little taste but gain convenience/ less effort than running a wood fire
@@SmokingDadBBQ JD XL is what I was using when she first complained! I plan on trying Fogo next. Thanks!
The door looks like a more efficient system than I have used. The oven I use is coffin sized.
Is that the SNS kettle half moon cast iron? Is SDBBQ doing some experiments with a kettle?!?! That would be amazing to watch.
It is. I did a few things in my kettle joe with this setup
@@SmokingDadBBQ would you ever try a Weber/SNS kettle with a Slow and Sear for a head to head comparison vs KJs? Kettle pizza vs DoJoe? Weber Rotisserie vs Jotisserie?
Did you post the lawyres receipie anywhere?
Rub #1 (Lawrys & SPG house blend dry brine)
* 2 tablespoons salt
* 2 teaspoons white sugar
* ¾ teaspoon paprika
* ¼ teaspoon ground turmeric
* ¼ teaspoon onion powder
* ¼ teaspoon garlic powder
* ¼ teaspoon cornstarch
Total 3.75 tablespoons home made Lawrys
Or 3 tbsp store bought lawrys
5 tbsp diamond kosher
7 tbsp fresh cracked black pepper
1 tbsp garlic
@@SmokingDadBBQ Gracias!
Pizza oven are certainly known for wood-fired smoke. What they aren't known for is an extended cook lasting hours and hours accompanied by smoke the whole time.
Your results is as expected. I think about 5he only way to extend smoking in the pizza oven is with uwing a smoke tube you can fill with pellets, light the top open end when vertical, then blow it out leaving it smoldering while you place it horizontally in the oven. You should get 5-6 hours of extra smoke and a minimal amount of heat to compensate for the open air oven name stencil on the door that potentially lets both heat & smoke out previously.
interesting idea to try and supplement with the tube
They absolutely are known for long cooking times. There are different styles of ovens. A proper brick oven making pizza is usually used to bake the next day on residual heat.
Can you cook a smoked pork but in a pizza oven? No, but...and you knew this was coming, start a hot fire in the offset and cook a pizza in there. Same deal as the prime rib, let the fire roll into the cook chamber. Don't forget to rotate the pizza so you don't burn the one side. Obviously because your offset isn't the same as mine, you'll have to experiment with exact distance from the firebox. Fragrant wood flavour driven into the pie.
I actually think with a few tweaks, starting lower down to manage the top doneness etc we can get a pretty great result out of something not purpose built to be a smoker like an offset.
And I have been curious to try the pizza lol. Not sure if the stone can get hot enough or not
How about a slow cooked pizza ?
Like Chicago style deep dish?
As the top gets close to needing to be wrapped, why not flip the pork so you can get more smoke.
Good call. I think I will also drop down to deck level to manage the heat rolling over the top better too
Beef ribs in the pizza oven! They can take the heat and imagine the bark you could build on them.
That’s a good plan. Think they will be attempt two
Down James !! I`m not buying a wretched pizza oven........probably........Have you tried cooking bread in the pizza oven ?
Lol. Not yet. One of the many things on the list
It seems that if you had no better option, you could put these wood ovens to task. I definitely wouldn't be making pulled pork in my cheap electric oven or crock pot!
Maybe I exaggerated the lack of time exposure to smoke. This is still way better than an oven or electric and is more comparable to the last pellet grill pork shoulder I did. That’s not a bad starting place. Just not what I am used too
I think if I lowered it down I would get more time
Interesting. Sometimes a fixed blade is better than a Swiss Army.
Haha cheers Tom
Ok Mr, Roger's of the Great White North someone has to say this BBQ is cooked low and slow and with smoke. Trying to make pulled pork in a Pizza Oven will never produce true BBQ. Let's blame this on brain freeze all of that cold weather has affected your brain but bravo on the attempt as you were thinking out of the box (the ice box that is.)
Lol. The meater was reading 270 so it’s not too dissimilar to the temps in my offset or KJ
Yeah thats burnt af
Way to high up with this setup even at 250-270f the proximity to the dome was too hot so if I did it again dropping down would be critical.
I am not saying it was perfect, but I will say smartphone cameras at night make it look worse than it was (which was too much)
First
Cheers