Use a Pizza Oven As a Smoker !
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- čas přidán 19. 10. 2022
- We did an 8hr slow cook, Smoke Sesh with a PorkButt in our Pizza Oven.
This Video is about setting up a Brick Oven to smoke meats. I am just a Guy telling people what I do with my Homemade Oven. Anyone can set up their oven in a similar manner. I am no Pro & if you have another way, tell me or show me. I would like to know if anyone has dried meat to make jerky...
Anyway. We set up a Facebook the other day messing around. Check it out. its Mtn Mama Pizza Oven on there.
Throw us a Like or Follow along, for more videos. :) Thanks Ya'all.
That turned out great. I bet it tasted awesome. Never thought of using an oven like that as a smoker.
We have done it multiple times :) it works so well. Just get a tray for drips... little ones don't hurt, but larger drippings can over time. The rest will burn off.
I am trying to figure out the door set up for using the wood oven as a smoker? I see you have an inner door - before the chimney that seems to be pretty tight and another door after the chimney that has an intake draft on it - is this the standard set up? does the inlet air just leak in around the bottom of the inner door for combustion inside the oven? And the smoke leaks out the top of the inner door to get to the chimney? tough to find this answer anywhere - appreciate the help
OK the inner door is to plug the heat and trap the smoke in. YOu want to use the "plug door" for heat retention. the outer door is more for fast cooking, i.e a steak or you just dont want all the heat blasting at you. i use both when smoking to ensure the excess smoke goes up the draft. even when it is plugged, the heat of the coals will still draw air in the cracks enough to stay lit for up to 12 hours. its awesome. the smoke tubes are the most important part, they keep the smoke goign. the plug door is for heat and the outer door really has no use for this particular cook. i just like keeping it on there. i have upgraded to metal now :) the slide is eliminated and i have a few small holes in the door at the bottom. I will try to post a video of the new door soon!. Moving next week and getting ready to build another oven and fish bar!
and yes to all smoke and air questions. the heat pulls it in and the rising air still drafts through
the flu, that is another reason i keep the front door on it use to leak out and stain the front brick when the flu got cold.
Good job. Guess I need to get started on mine this summer
I have recently moved and will have to build one this summer as well ! I'm so excited.
Awesome!
Thnks broski
Looks good. HVe you experimented with just a small smoldering fire for smoke as well? I’ve been very curious about this
Yes, i have used the smoke tubes as well as laid small coals around the edges. Sometimes, the coals make the heat rise slowly instead of the heat dissipating. We have a small fire pit that i usually keep going if i am smoking/cooking with the coals & retained heat. This allows you to keep an eye on the temp and add smoke/ coals as needed. But usually the smoke is only needed for the first 4 hours or so.... and a slow dropping heat from a 275degree start to a 225 ending temp, over 8 hours is perfect..
Does the smoke flavour persist? I mean I loved smoked meats but do not want every pizza to taste smoked. Does it burn off, and get reset by the high heat of the puzza oven at normal temps?
The smoke flavor does not persist in the flavoring, only when using the smoke tubes. You are 100 percent correct about it burning off. :) when you fire up for the next cook, the previous smoke or soot burns off when the dome turns white. I believe its somewhere around 600 degrees. so anytime you make pizza, technically you are cleaning the oven :) If you spill anything, cheese or grease, just move a fire over that spot and whalla, the bricks are back to new.
How did you build the oven?
And what thermometer is this?
Piece by piece. :) There are more videos on the channel. I will also be building one this summer. I used refractory mortar and medium duty firebricks. The thermometer is from ZOro . It has a thermowell and can withstand up to 2000 degrees. It measures the overall temp of the brick itself, not just the surface temp....this is how i gauge slow cooking with the oven.
What temp did you set the oven on for the final 2 hours?
I started around 280 if i remember right. the oven was at 225 when i pulled it out. we did high temp it in the oven around 350 till 205... I let it rest for an hour in foil. It was great and we have dont it many time since :) its awesome 24 hours after a pizza party.. the oven is cooling down and ready at that point.
Have you made brisket? we have a indoor wood burning oven, and we cooked some butt, It turned out great!
I have not tried brisket, yet! I have a friend who is a professional with his metal smoker & brisket. I will make a video one day and he will help me make sure i don't mess up a wonderful cut.
whats the sizes of the interior?
34inches in diameter
Hey dad I hope you see this just want to say hi🙂
Hey bud! I see you on here :) hope u like the videos :D
RIP headphone viewers
Sorry about that, a lil old school with the technical stuff, hope you were able to hear the good info though :)
use your hands to rub in the seasoning
That is a great way to do it!
І am doing smoke in the pipe of pompey owen
Yep. Just wait till temp is right & throw anything in. it's Awesome
Pipe wide is 30cm , so I can put inside meet 34x17cm or 72x12cm. Distance betwen meat and metal wall , 5 cm should be free for smoke out.
@@choongachangachoongachanga556 send a link & I will follow the build :)