Can You Smoke Food in a Wood-Fired Pizza Oven?

A pizza oven is for pizza, right? We hope by now you’ll know that your pizza oven is capable of so much more, but did you know you can smoke food in a wood-fired pizza oven too? We’re talking hot smoking, so the food cooks and picks up that smoky flavour at the same time. No fancy kit, just a little bit of patience and knowledge. Interested? Let’s find out more.

How It Works

The best time to smoke is after you’ve cooked, when the oven’s temperature is on its way down. Igneus ovens run on wood, not charcoal, so start with dry, kiln-dried logs and let them burn down to a bed of glowing embers. Once the flames have died back, push the embers to the back of the oven. Then wait. You’re after a low, gentle heat of around 100-150°C.

Next, throw a handful of wood chips onto the embers. You could soak them first, but it’s not essential. Soaked chips create steam within the oven before they start smoking.

Pop your food in a heatproof dish or tray next to the embers (not on top of them) and put the door of the oven on to keep the smoke in. The oven will continue to cool as the food smokes; top up with a small log or a few more chips when the temperature dips. Always check your meat and fish with a probe thermometer to make sure it’s cooked.

What to Smoke First

This is where it gets exciting. Deciding on which foods to smoke!

Salmon is the obvious first choice. It’s quick and pretty forgiving because of its higher fat content, and it’s a real showstopper too. Chicken wings and thighs are another easy win; they’re small enough to cook through while the oven holds its heat, and kids love them. Like salmon, they’re also quite forgiving in terms of if you overcooked them, the meat stays moist.

Sausages are brilliant if you’ve got people round. Probably the easiest thing you can smoke, too. Chuck a tray in after the pizzas, and they’ll be gone in minutes.

Once you’ve got the hang of managing the heat, have a go at more substantial cuts such as pork shoulder or ribs. These take longer, and you’ll need to top up the wood more often, but the payoff is massive. Think proper pulled pork or succulent beef brisket.

Don’t forget the veg either, which can be great as a side. Corn on the cob, peppers, potatoes and whole garlic bulbs all absorb smoke really well and can sit alongside whatever else is in there.

And if you want a real crowd pleaser that’s a little bit naughty, try smoking a whole camembert. It only needs twenty minutes or so, and it’ll be wonderfully gooey in the middle and perfect served with some crusty bread.

Picking the Right Wood for the Smoke

To turn your Igneus Pizza Oven into a smoking vessel doesn’t mean you have to go out and source hickory and pecan. You can use the same hardwoods you use to make your Neapolitan pizzas.

Oak is the all-rounder. It’s strong without being overpowering and works with beef, pork and salmon alike. Beech is milder and versatile, a good one to start with. Silver birch gives a light, slightly sweet smoke that’s great with fish and chicken. It burns quicker than oak, though, so add it little and often.

Whatever you use, make sure it’s hardwood, never softwood or treated timber. And go easy, as too much smoke can make the food bitter.

Final Thoughts

So, next time the pizzas are done, don’t let that heat go to waste. Stick some salmon or a tray of wings in and see how you get on. It might become your (and everyone else’s!) new favourite part of the night.

Thanks for reading, and as always, if you’d like to learn more about the range of Igneus Pizza Ovens, or have any questions you need answering, our friendly team is here to help. Call us on 01423 575885 or explore our full range of ovens and pizza oven accessories.