Getting wood fired oven flavour?

My professional career began with wood fired oven baking only. It was a small amount of bread but still more than I could ever eat. I ate a lot of it. I cook in gas now. I notice zero flavor difference. Bread is cooked in a closed chamber on retained heat, with no fire in the oven. Perhaps bread cooked by an open flame would have some smokiness. I don't know about that. In my personal and also professional opinion, wood fired ovens are overrated.

On a side note, they are fun to use and I am going home to cook a bunch of pizzas in the old WFO, which was my first foray into baking.

I have used a propane gas torch on Napolitano pizzas many times in the past. It may sound kinda crazy using a garage instrument to get that burned crust but after all all a lot of the wood fire character comes the char on the crust as opposed to infused wood flavors - its a hack but works to an extent :)

is over doing it. It might be an interesting dust for the banneton though.  

I think baking a roast in the oven beforehand lends the best aroma to the "bake."  So don't clean the oven before baking.  Anything in there from an earlier bake (unless it interferes) will add a little flavour.  Can't predict how it affects a smoke detector.

I'm actually glad ambient flavors don't transfer easily.  I got a new cordierite baking stone about six months ago and I'm still breaking it in.  It's in the "just barely getting dirty" phase, meaning some of the food oils have begun to soak into it and it stinks like crazy when I preheat, but it hasn't started to develop that nice dark brown patina yet.  It smells like an oven that needs cleaning - badly.  

Fortunately, it hasn't affected the flavor of my breads one bit.  I'm just eager to get it seasoned so the smell will go away.  I'll bake some cookies on it this fall for school lunches and that will accelerate the process a lot, but my beloved pizza stones took a little over two years to be evenly coated and smooth.

We have a gas fired pizza oven and put a handful or two of wood chips and saw dust in a container in the oven when we cook pizzas or bread in it. Gives a nice wood smoke flavour to everything. My neighbour has a gas fired barbeque with a hood and gets a similar effect. We also use it for hot smoking meat and fish.