A friend of mine who lives in Los Angeles (I live in Dallas) told me about a year ago that in his neighborhood a lot of people bake bread in outdoor (I imagine wood-fired) ovens. It's been haunting me. He says when you leave the house you can smell it all through the hood. Is this correct? Most of what I see on the web about outdoor ovens is in Canada or at ren faire-type gatherings, and the ovens seem to mostly be retained-heat types. You build a big fire, let it burn, rake out the coals, and then do your cooking. Yeesh, *then* you deal with LA traffic?