As for how smoke affects the taste of your food, the Fontana brothers took care of that long ago. Their ingenious design draws the smoke up into the dome of the oven, where it assists with the forced convection process, keeping far from the surface of your food. Your pizza crust will have a touch of delicious flame char, but you won’t taste smoke in your food that was cooked in the wood-fired Margherita, Mangiafuoco, or Marinara.
The Gusto, Rosso, & INC models are a dual-chambered design which means the fire remains separate from the food; there is a separate cooking chamber for cooking food and another chamber for burning the fire. Food cooked in these models is never in close proximity to smoke due to the dual chamber design.