Plz don’t forget the single BIGGEST issue w/ smoke. The firewood.
I can’t tell you how many “Smokey” ovens have been cured with a MOIST firewood diagnosis.
Firewood can look bone dry on the exterior - but still retain a massive amount of water on the inside. Dry / Seasoned firewood for COOKING should be stored under a cover… and never be exposed to moisture. If your firewood is heavy (and not surprisingly light in weight) - it still has lots of moisture inside.
We even purchase our firewood (cooking wood) from a distributor here in Seattle. He keeps the wood in old hole-ridden retired shipping containers - Plenty of airflow, but covered… Other distributors even KILN DRY their firewood. Bug and moisture FREE!
Here’s a simple test to see if your firewood is the issue. Grab some specialty cooking wood (the kind restaurants use) and fire up the oven as normal. You should notice that the specially firewood has little to zero smoke.
Here’s another forum post about the topic -