Use a Pizza Oven As a Smoker !

thank you hey guys this is Ryan with Mountain Mama brick oven and today I'm going to be doing a smoke in my oven a lot of my friends have asked how I do it so I thought I'd do a step-by-step process on how I use my Brick Oven it has a smoker [Music] what do you think pretty cool I mean who doesn't love playing with fire and we're sitting at uh we don't have light what does that say about 450 yep so we're getting it ready for tomorrow to do a little slow cooking foreign let everything cool down tomorrow morning we should be right around 2 50 we managed to take the door off for a while and then we're going to slow cook a pork butt getting close to the time of cooking the pork butt okay so here's the oven outside I only have the outer door on not the inner door so I'm letting it cool down a little faster because I need it to be in the oven in the next hour hour and a half so it'll be ready at dinner time tonight so all of your cooking pretty much depends on your oven and your oven's Behavior which is pretty cool but also semi I don't know frustrating because you gotta plan for it got about another 50 degrees to go so everything is all set up in there two bricks for the rack we got about another 30 or 40 degrees to go to drop and so we're ready to throw that thing in there with some smoke tubes catch you back when it's time that is done so we're going to throw this thing back into the fridge and uh let it get nice and ready for the oven hi guys so I am going to be um using the smoke pellet tubes to create smoke inside my oven when it's right around 250 and drop it with 225 to 100 degrees over six hours I got some uh I guess it's for Traeger wood fire grills but they seem to run for a good long time but I'll fill these things up with them light them on fire and throw them in when I'm ready to put the meat in there and we'll get a nice Smoky kind of pork to help out yeah ready foreign so I got it all set up we got the meat in there this is the best way that I've found to light the tubes filled with that [Music] there we go a little smoke going now [Music] and we're ready to wait all right so we're about 30 minutes into it and we closed the doors and the oven is now getting up around 2 30 and that's the Ambient Air Temperature um 208 on one side closest to the door just fine the actual internal brick temp is still reading about 275 degrees maybe 100 140 degrees Celsius 145 degrees Celsius but it's starting to try and include Fahrenheit in Celsius but we'll leave that closed up and that is crucial and then we'll check the all-around temp later with this to give you guys an idea of what the brick surface temps are it's kind of a guessing game but this is going to be low and slow this one's um definitely going to be low and slow I'm gonna have to leave it close for a good while before I open it should still climb though it should still climb up to probably about 250 I'd say over the next hour if I do not open the door and uh I keep the flu closed which we forgot to do so that'll stop the draw I've got both of them both of the doors plugged in there and you can see the smoke still uh you can see that but it's still sneaking out from those pellets and then we're gonna let it sit for a long time yep foreign [Music] this is a leftover brown sugar and mustard and salt and pepper and onion garlic mixed with a little bit of juice and vinegar foreign [Music] meat temps about 163 air temp is climbing 140s now so it'll be back up to 250 here in a minute Let It Go for a little while all right so it's time to check we are looking about 255 265 ambient temperature inside the oven we're at 195 on one side 175 on the other so I'm gonna check it out real quick thank you [Music] oh yeah got a nice crust formed bark still got some smoke going even though it's not really doing much good anymore [Music] [Music] very good all right we're gonna push this back put around 190. 180. we're going to take it out and wrap it [Music] foreign [Music] look at that goodness [Music] wrap it up and keep it going [Music] all right so let's see if this thing's done it's been sitting here for about an hour I think that's good enough one hour should be good enough [Music] I'm pretty sure that is uh oh yeah perfect yes definitely and that's um definitely working you know hey babe it worked really well you wanna come see make me a sandwich all right I'm making them

Channel: Bricks & Slabs

Views: 27,359

Keywords: Pizza Oven, Smoker, smoking pork, smoking meat, treager, pellet smoker, pellet tube, wood fired oven, brick oven pizza, baking, slow cooking, slow roast, brick oven, pulled pork recipe, pulled pork, bbq, pit bbq, barbeque, pulled pork bbq, cooking, roasting, forno bravo, Pompeii oven, cast iron cooking, bread oven, the brick oven chef, pizza, oven, outdoor kitchen, pergola, fish pond, pond, fish bar, diy, backyard, diy pond, mtn mama brick oven, mountain mama brick oven

Id: a7m9MyMXvxo

Length: 13min 11sec (791 seconds)

Published: Thu Oct 20 2022