How to Use Your Gozney Oven for Smoky Barbecue Ribs and Pulled Pork

When you think of a Gozney oven, the first image that comes to mind is likely a perfectly blistered Neapolitan pizza. But these versatile outdoor ovens are capable of so much more, especially when it comes to low-and-slow barbecue. With the right techniques, you can use your Gozney Dome or Arc XL to produce fall-off-the-bone ribs and shreddable pulled pork that rivals any dedicated smoker.

The secret lies in mastering indirect heat, managing airflow, and choosing the right fuel. Whether you own a Dome Gen 2 or a compact Arc XL, this guide will walk you through the steps to achieve authentic smoky flavor without a separate smoker. You'll learn how to set up your oven for low-temperature cooking, select wood for smoke, and control the temperature over several hours.

Why Your Gozney Oven Is Perfect for Barbecue

Gozney ovens are designed to reach scorching temperatures for pizza, but they also excel at maintaining steady lower temperatures when you adjust the fuel and airflow. The Dome Gen 2, with its thick stone floor and insulated body, holds heat beautifully, making it ideal for long cooks. The Arc XL, while smaller, can also be configured for indirect smoking by using a heat deflector and placing the meat away from the fire.

The key difference from a traditional smoker is that you'll need to manage the fire more actively. Instead of relying on a water pan and vents, you'll use the oven's door and flue to control oxygen. Adding wood chunks or chips directly to the fire creates that signature smoke ring. For ribs and pork shoulder, you'll aim for an oven temperature of 225-275°F (107-135°C).

• Use a digital thermometer with a probe to monitor internal meat temperature without opening the oven.
• Choose hardwoods like hickory, apple, or cherry for a mild, sweet smoke that complements pork.
• Keep a spray bottle of apple juice or cider vinegar handy to spritz the meat every hour for moisture.

Setting Up Your Gozney Oven for Low and Slow Cooking

Start by building a small fire at one side of the oven. For the Dome Gen 2, use the Dome Wood or charcoal as a base, then add a few chunks of smoking wood. Let the fire burn for about 20 minutes until you have a bed of glowing coals. For the Arc XL, you can use the same method, but keep the fire smaller to avoid overheating.

Once the fire is stable, place a heat deflector (a pizza stone or metal sheet) between the fire and the meat. This creates an indirect cooking zone. Position your ribs or pork shoulder on the opposite side of the oven, away from the flames. Use the oven door to adjust airflow: crack it open slightly to lower temperature, or close it fully to retain heat. You'll need to add small amounts of fuel every 45-60 minutes to maintain the temperature.

• A heat deflector is essential; you can use a spare pizza stone or a stainless steel drip pan.
• For pulled pork, choose a bone-in pork shoulder (Boston butt) for the best flavor and moisture.
• Wrap the meat in butcher paper or foil after the first 3 hours to speed up cooking and retain tenderness.

Choosing the Right Wood and Accessories

The type of wood you use dramatically affects the flavor of your barbecue. For a classic smoky taste, opt for hickory or mesquite. For a sweeter, fruitier profile, apple or cherry wood works beautifully. You can use wood chunks or chips, but chunks burn longer and produce more consistent smoke. If you're using the Dome Gen 2, the Dome Wood is an excellent choice for building a clean, hot fire that transitions well to low heat.

Accessories also play a role. A sturdy pizza peel like the Roccbox Pizza Peel is perfect for moving large cuts of meat in and out of the oven. For longer cooks, consider using a portable grill grate to elevate the meat above the stone floor. The Dome Gen 2 Series Flue Rain Cap can help control airflow in damp weather, while the Dome Gen 2 Series Burner Guard protects your hands when adjusting the fire.

• Soak wood chips in water for 30 minutes before adding them to the fire for slower smoke release.
• Use a chimney starter to light charcoal without lighter fluid, which can taint the flavor.
• Invest in a wireless meat thermometer to track internal temperature from a distance.

Step-by-Step: Cooking Ribs in Your Gozney Oven

Start with a rack of baby back or spare ribs. Remove the membrane from the back, then apply a dry rub of your choice (brown sugar, paprika, garlic powder, salt, and pepper). Let the ribs rest at room temperature for 30 minutes while you preheat the oven to 250°F (121°C). Build a small fire on one side and add a few chunks of smoking wood.

Place the ribs on the opposite side of the oven, bone side down. Close the door and adjust the flue to maintain 225-250°F. Cook for 2 hours without opening the door, then spritz with apple juice. Continue cooking for another 1-2 hours, spritzing every 45 minutes, until the meat pulls back from the bones and passes the bend test. For extra tenderness, wrap in foil with a splash of apple juice and cook for another 30 minutes.

• The bend test: pick up the rack with tongs at one end; if it bends and the meat cracks, it's done.
• For a sticky glaze, brush with barbecue sauce during the last 15 minutes of cooking.
• Let the ribs rest for 10 minutes before slicing to keep the juices locked in.

Step-by-Step: Making Pulled Pork in Your Gozney Oven

For pulled pork, you'll need a 4-6 pound bone-in pork shoulder. Score the fat cap in a crosshatch pattern, then apply a generous coating of dry rub. Let it sit overnight in the refrigerator for deeper flavor. On cooking day, bring it to room temperature for 1 hour before placing it in the oven.

Set up your Gozney for indirect heat at 250-275°F. Place the pork shoulder on a wire rack set inside a disposable aluminum pan to catch drips. Cook for 4-6 hours, adding wood chunks and fuel as needed to maintain temperature. When the internal temperature reaches 165°F, wrap the shoulder tightly in foil or butcher paper. Continue cooking until the internal temperature hits 203-205°F, then remove and let it rest in a cooler for 1 hour before shredding.

• Use a leave-in probe thermometer to monitor the meat temperature without opening the oven.
• If the bark is too dark before the meat is done, wrap it earlier to prevent burning.
• Shred the pork with two forks or bear claws, mixing in some of the rendered juices for moisture.

Tips for Consistent Temperature and Smoke

Maintaining a steady temperature is the biggest challenge when using a pizza oven for barbecue. The key is to add small amounts of fuel frequently rather than large logs. Use hardwood lump charcoal as a base, then add wood chunks on top. Keep the oven door closed as much as possible to retain heat and smoke.

If the temperature spikes, open the door slightly to let excess heat escape. If it drops too low, add a few pieces of preheated charcoal. The Dome Gen 2's thick stone and insulation make it easier to hold temperature than smaller ovens. For the Arc XL, you may need to adjust the fire more often, but it's still capable of excellent results.

• Preheat your fuel in a small metal container before adding it to the fire to avoid temperature drops.
• Use a laser thermometer to check the oven floor temperature periodically.
• Avoid opening the door more than once every 30 minutes to keep smoke inside.

With a little practice, your Gozney oven can become a fantastic barbecue tool for ribs and pulled pork. The key is patience, careful temperature management, and using quality wood for smoke. Whether you're cooking for a backyard party or a quiet weekend dinner, the smoky results will impress. Ready to fire up your next low-and-slow cook? Explore the Dome Gen 2 Series Flue Rain Cap and other accessories to fine-tune your setup, and start experimenting with your favorite rubs and woods today.