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.
Last edited by beercuer; 03-04-2013 at 03:09 PM..