Smoked a 9' shoulder yesterday in the wood oven , along with some fresh rolls. Topped with cole slaw and slices pickles. I cooked it uncovered till around 155 degrees, then covered to finish it off. It came out really good, much better than last time. I think the lower temp was the key. I used cherry and red oak splits to smoke, for 3 hours.
Absolutely awesome, WoodovenAT! You've probably been asked before, but can you say where you got the plans for your oven?
Thanks, I used the Alan Scott design but modified the the base insulation part, under the firebricks I used 2" ceramic fiber board and raised it off the concrete slab so the heat wouldn't migrate into the base. Plus I just used roxul insulation (8") on top and sides of the dome. It holds heat for a LONG time. After you build the base and oven, you could either build a "house" over it ,or put a finish coat on the actual oven.
