Recommendations Wanted, Brick Smoker Project.
Sorry, that I can't help you with your smoker. But, I am watching with great interest to the directions that you recieve from this forum. Actually, that is why I am here. I am interested in all aspects of cooking with fire. Pizza is a great benefit of a WFO, but not my main interest. I see that you are also using your oven in all the temp ranges of the "cool down". Great looking food. I built my oven with with bread and meats mostly in mind. These things can cook one badass brisket. I will stay tuned to see what you come up with for your brick smoker.
Carbon, it looks like you've got it going on there.
V-wiz, I know that you do.
PS: Just wondering about insulation there Thermal Mass. There are several schools on brick ovens. Do you have insulation underneath your dome, and around the dome also?