Thanks for the post pizzablogger. There is one concept that was not clear to me and maybe to others. I think you are saying that high radiant heat and a convection fan both encourage spotting. I that correct?
Your friend’s oven with lots of smoke inhibiting leoparding is an interesting observation.
You are somewhat correct, and I am sorry for my lack of clarification.
A convection fan, in a traditional range oven topping out at 550°F to 600°F (standard top end temperature setting on most "un-modded" kitchen ranges), from my experience in dealing with only one convection oven
, seems to encourage more browning/spotting than my non-convection kitchen oven.
Was just trying to point out that it is the moving, radiant heat that plays a crucial role, not just high heat itself......I mentioned the lower temps of standard kitchen ovens to point out this factor is observable at that level of heat as well.
My friends oven smokes a lot because the chimney is not placed well.....and the smoke is gathering because there is not a sufficient "wicking" to get the smoke up into the chimney and out of the oven. Good flow of heat out of the oven is one major factor in air moving inside of the oven.....and the moving radiant heat plays a big role in leoparding.
I'm several 22oz Schneider Weissens into the evening, so hope this clarifies what I'm, trying to say.