Quote:
Originally Posted by IamMadMan
In coal-fired pizza ovens, which are still used in the Northeast US, and not to confuse them with wood-fired hearth ovens. A coal fire is much hotter than a wood fire and would be great for getting the thermal mass of a big ceramic oven up to temperature, but the firebox and exhaust are completely isolated from the cooking chamber.
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FYI... Totonno's has the coal and pizza right near each other... grandfathered in under NYC laws and the cook time is very short due to the intense heat.
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Vinny
22" WSM & Kettle
Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's
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