All content site-map> Oven photos> Building plans> Food nutrients> Building details> Cooking> Firing ovens> Flour measures>

back to board Main Page

Re: Chimney smoker and firebrick question

From the WFO board

Posted by Eugene (151.203.96.53)

In Reply to: Re: Chimney smoker and firebrick question posted by Herb

I am just starting to look into building my first oven, but I have been smoking meats for a long time on a smoker that I purchased.

I am not sure if the oven will be able to get low enough temperatures and sustain it long enough. If you are smoking ribs/pork shoulder/brisket, you need a temp of 210-225F for 5-12+ hours.

Smoking fish takes less time, but the temperature should be around 150-160F

Re: Chimney smoker and firebrick question

by Rado Hand on Google+

Oven information

To link to traditional oven from your website, only cut and paste the following code into your web page.
It will appear as: traditional oven