[RichardL]

It looks nice!
Do you think it's possible to make a rotisseries and put it in your brick oven? me think the chicken legs might have a better result if you use a rotisseries!

[thebighat]

I thought about putting a hole and a bushing in the back wall of my oven so that I could put in a rotisserie. But the things run so hot that I wondered what I could put under the meat to catch the drippings that wouldn't get absolutely ruined by the heat. The turkey I popped into it for thanksgiving was golden brown all over in 8 minutes. Raw, but golden. Typical door height on an Alan Scott oven is only 10 or 11 inches. Rotisserie rod is going to be almost up to that height to get the food in the center of the oven. I think it could be made to work.

[Nick]

Originally posted by thebighat
I Typical door height on an Alan Scott oven is only 10 or 11 inches. Rotisserie rod is going to be almost up to that height to get the food in the center of the oven. I think it could be made to work.

Haven't talked with Alan in probably ten years or more, but the last I knew he was only into bread baking ovens.

[Pat Manley]

Originally posted by "really nice"

I'm glad I didn't get one for inside the house as occaisionally, the smoke comes out the front rather than the chimney. Guess I should have been a boy scout.

There are a few reasons why your outdoor oven will smoke on occasion-
The first is that being outdoors, you do not have a pressure differential that you would have were it located indoors. Pressure differential is one thing that creates draft.
Another reason is starting a fire in the traditional manner of lots of paper and small pieces of wood on the bottom, and large pieces on top. The fire starts burning very fast, and smoky, and when you try to stuff all that heat and smoke up a cold chimney/stovepipe, often it is too much, and it flows out the door instead. (not so much a problem if the oven is still hot from previous use the day before) The alternative is starting your fire useing what we call the top-down burn. You build your starter fire by stacking your wood with the bigger pieces on the bottom, and adding smaller pieces on top of each layer, finishing the top with small kindeling, and lighting the top. The fire starts a bit slower, but it will develop it own draft as it burns to the bottom of the pile of wood, and you will never have smoke out the door again.
BTW, the top down burn also reduces the amount of unburned wood (smoke) released into the atmosphere. Start up is often the dirtiest phase of a wood fire, any wood fire, in a bakeoven, masonry heater, open fireplace, or woodstove.

[Really Nice!]

Regarding the top-down burn.

Thanks, Pat. I'll try that next time. We're having a surprsingly clear week here in Seattle for this time of year so I might try that this weekend. I do use that method for smoking stuff in the smoker to keep the fire going for 10 hours or so.