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Thread: Outdoor Oven

  1. #1
    Join Date
    Dec 2012
    Location
    Haskell OK
    Posts
    106

    Default Outdoor Oven

    Anybody ever make one?

    Since I have the new smoker now, I am thinking about turning my old one into an outdoor oven.
    I like Hog!!

    A day without Pork is like a day without Sunshine.

  2. #2
    Join Date
    Jun 2008
    Location
    Tulsa, Ok
    Posts
    2,326

    Default

    Your smoker IS an outdoor oven. An oven is just a heated box that cooks food. It can be heated by gas, electric, charcoal, or wood, or even the sun depending on where you live.

    I have 4 ovens on my patio
    Master Cabinetmaker,KCBS Certified Judge,Student of the smoking arts,All around gear head
    Ugly drum smoker,Chargriller,Custom Backwoods Chubby,Bellfab backyard model

    "I love what mine cause, whats mine is all mine. Gives me a reason to go get more"- John Popper, Blues Traveler.

  3. #3
    Join Date
    Dec 2012
    Location
    Haskell OK
    Posts
    106

    Default

    I want to use it for baked beans, and DO cobbler.
    I like Hog!!

    A day without Pork is like a day without Sunshine.

  4. #4
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Go for it. Like Curt said though .. an oven is just a heated box. If you convert your old one get some pics to show what you're doing. Ask if you have questions or want to run an idea across us.

    This message sent grudgingly via tapatalk 4
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  5. #5
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Quote Originally Posted by cabinetmaker View Post
    Your smoker IS an outdoor oven. An oven is just a heated box that cooks food. It can be heated by gas, electric, charcoal, or wood, or even the sun depending on where you live.

    I have 4 ovens on my patio
    All you need is a hotter fire. I run my pits 300+ so they cook what ever I through in.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  6. #6
    Join Date
    Dec 2012
    Location
    Haskell OK
    Posts
    106

    Default

    I am thinking something like using the fire to just heat the oven, and running the chimney differently.

    I have my old smoker that is a reverse flow offset, and extending the plate in the bottom to seal the bottom and running a piece of pipe from the extension to the chimney. Tht way the smoke doesn't flavor what I am cooking.
    I like Hog!!

    A day without Pork is like a day without Sunshine.

  7. #7
    Join Date
    Jun 2008
    Location
    Tulsa, Ok
    Posts
    2,326

    Default

    Well ok. Then trade me the reverse for a gas oven.
    Master Cabinetmaker,KCBS Certified Judge,Student of the smoking arts,All around gear head
    Ugly drum smoker,Chargriller,Custom Backwoods Chubby,Bellfab backyard model

    "I love what mine cause, whats mine is all mine. Gives me a reason to go get more"- John Popper, Blues Traveler.

  8. #8
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Quote Originally Posted by Amigatec View Post
    I want to use it for baked beans, and DO cobbler.
    Quote Originally Posted by Amigatec View Post
    I am thinking something like using the fire to just heat the oven, and running the chimney differently.

    I have my old smoker that is a reverse flow offset, and extending the plate in the bottom to seal the bottom and running a piece of pipe from the extension to the chimney. Tht way the smoke doesn't flavor what I am cooking.
    last time I looked my DO had a Lid that keeps the heat in and the smoke out then there is the new high tech miracle product called Aluminum Foil
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  9. #9
    Join Date
    Dec 2012
    Location
    Haskell OK
    Posts
    106

    Default

    I'm just wanting explore different options.

    I may make the plate and pipe assembly removable.
    I like Hog!!

    A day without Pork is like a day without Sunshine.

  10. #10
    Join Date
    Nov 2008
    Location
    Jenison, Michigan, United States
    Posts
    769

    Default

    I cook pies, cobblers and deserts in my gravity feed. We like the smokey flavor and is only a matter of increasing the heat. A wood smoker would be a lot harder to get less smoke with but not impossible.
    Last edited by jerry516planes; 10-20-2013 at 01:37 PM.
    Jerry.Hickory Grove BBQ
    20" x 72" Gravity Feed by Wasson
    Member GLBBQA http://www.glbbqa.com/
    Member KCBS and Certified Judge

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