Pizza ?
 

Lots of post about pizza lately and I have to ask what kind of fuel are you using? I am a little concerned if I use only wood or lump it may get a little overly smokey. Maybe it is not in the smoke long enough to get much smoke. I am guessing it is going to be a very hot and clean fire, and have not noticed anyone saying anything about the smokiness of their pizza, so did I answer most of my own question and concerns here?
Dave

Lump for the heat. The cook times are fast if your cooker is hot enough. Remember though, pizzas are traditionally wood fired anyway.:thumb:

I use only lump. You really don't get a smoke taste like in ribs or brisket. Yes, you did answer your own question.

As the guys say, Mo-Dave. However, I do tend to get my smoke (hickory) going even for such a short lived cook. I use a foiled pouch of hickory chips for the purpose. And it is not beyond me to cook indirect, such as the recent pita pizza pics I posted. There's a lot to be said about that ol' wood fired brick oven effect.

When Phil or Poohbah made 16 pizzas on my lg BGE at the A. Royal we used lump.
We had no problems with oversmoked taste what soever.

only use lump coal thats the rule for great bbq

http://thebarbecuemaster.net

I used lump for my pizza cook. It isn't overly smoky, but I did a plain pie for the kids in the oven because they didn't like the charcoal flavor the previous time. They almost killed the pie last night though, heck, I'm just happy I could get them to eat dinner.